Crispy Pot Birria Tacos Recipe with Golden Tortillas

Crispy Pot Birria Tacos with golden tortillas are the ultimate comfort food. After making this recipe dozens of times, I’ve discovered the trick to crispy tortillas every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Strawberry Lime Basil Ice Cream Recipe and Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner.

What You'll Need for Crispy Pot Birria Tacos Recipe with Golden Tortillas

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs beef chuck roast
• 2 cups beef broth
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground anise
• 1/4 tsp ground coriander
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground achiote (optional, for color)
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 12 small corn tortillas
• 1/2 cup crumbled queso fresco (optional, for serving)
• 1/4 cup chopped fresh cilantro (optional, for serving)
• 1/4 cup diced white onion (optional, for serving)
• 1/4 cup lime wedges (optional, for serving)
• cumin seeds
• dried oregano
• salt
• black pepper
• ground cloves
• ground cinnamon
• ground allspice
• ground anise
• ground coriander
• ground nutmeg
• ground ginger
• ground achiote (optional)
• white vinegar
• olive oil
• Optional: queso fresco
• Optional: fresh cilantro
• Optional: diced white onion
• Optional: lime wedges

How to Make Crispy Pot Birria Tacos Recipe with Golden Tortillas

1. Step 1: Place beef, onion, garlic, bay leaves, cumin seeds, oregano, salt, pepper, cloves, cinnamon, allspice, anise, coriander, nutmeg, ginger, achiote (if using), and vinegar in a large Dutch oven. Cover with beef broth.
2. Step 2: Heat over medium-high heat until boiling. Reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until beef is tender and falls apart with a fork.
3. Step 3: Remove beef from the pot and shred it using two forks. Strain the broth and reserve it. Discard the solids.
4. Step 4: In a blender, combine 2 cups of the reserved broth and the shredded beef. Blend until smooth. Return the mixture to the pot and stir in the olive oil. Keep warm.
5. Step 5: Heat a large skillet over medium heat. Add a tortilla and spoon some of the beef mixture onto it. Fold the tortilla in half and cook until crispy, about 1-2 minutes per side. Repeat with remaining tortillas.
6. Step 6: Serve the tacos with the remaining beef mixture for dipping, and your choice of toppings.

Storing & Reheating Crispy Pot Birria Tacos Recipe with Golden Tortillas

Short-Term Storage

Store in an airtight container in the fridge. Store leftover beef mixture in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can make the beef mixture up to 2 days in advance. Store in the fridge until ready to use.

Freezing Crispy Pot Birria Tacos Recipe with Golden Tortillas

Freeze leftover beef mixture in an airtight container for up to 3 months. Thaw overnight in the fridge before using.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir occasionally.

Recipe Notes

• Chef tip: For a richer broth, you can add a few slices of bacon to the pot when cooking the beef.
• Best substitution: If you don't have beef broth, you can use chicken broth or water in a pinch.
• Make-ahead: You can cook the beef and blend it with the broth up to 2 days in advance. Store in the fridge until ready to use.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your tortillas are breaking, you might be cooking them too long. Try reducing the cooking time to 1 minute per side.

Crispy Pot Birria Tacos Recipe with Golden Tortillas

⏱

Prep

15 min

🍳

Cook

3 hr

⏳

Total

3 hr 15 min

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 2 cups beef broth
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 bay leaves
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground anise
• 1/4 tsp ground coriander
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground achiote (optional, for color)
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 12 small corn tortillas
• 1/2 cup crumbled queso fresco (optional, for serving)
• 1/4 cup chopped fresh cilantro (optional, for serving)
• 1/4 cup diced white onion (optional, for serving)
• 1/4 cup lime wedges (optional, for serving)

Seasonings

• cumin seeds
• dried oregano
• salt
• black pepper
• ground cloves
• ground cinnamon
• ground allspice
• ground anise
• ground coriander
• ground nutmeg
• ground ginger
• ground achiote (optional)
• white vinegar
• olive oil

Optional Toppings

• queso fresco
• fresh cilantro
• diced white onion
• lime wedges

Instructions

1. Step 1: Place beef, onion, garlic, bay leaves, cumin seeds, oregano, salt, pepper, cloves, cinnamon, allspice, anise, coriander, nutmeg, ginger, achiote (if using), and vinegar in a large Dutch oven. Cover with beef broth.
2. Step 2: Heat over medium-high heat until boiling. Reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until beef is tender and falls apart with a fork.
3. Step 3: Remove beef from the pot and shred it using two forks. Strain the broth and reserve it. Discard the solids.
4. Step 4: In a blender, combine 2 cups of the reserved broth and the shredded beef. Blend until smooth. Return the mixture to the pot and stir in the olive oil. Keep warm.
5. Step 5: Heat a large skillet over medium heat. Add a tortilla and spoon some of the beef mixture onto it. Fold the tortilla in half and cook until crispy, about 1-2 minutes per side. Repeat with remaining tortillas.
6. Step 6: Serve the tacos with the remaining beef mixture for dipping, and your choice of toppings.

Notes

• Chef tip: For a richer broth, you can add a few slices of bacon to the pot when cooking the beef.
• Best substitution: If you don't have beef broth, you can use chicken broth or water in a pinch.
• Make-ahead: You can cook the beef and blend it with the broth up to 2 days in advance. Store in the fridge until ready to use.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your tortillas are breaking, you might be cooking them too long. Try reducing the cooking time to 1 minute per side.

Storage

• Fridge: Store leftover beef mixture in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftover beef mixture in an airtight container for up to 3 months. Thaw overnight in the fridge before using.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir occasionally.
• Make ahead: You can make the beef mixture up to 2 days in advance. Store in the fridge until ready to use.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 25g
• Fiber: 3g
• Sugar: 2g
• Sodium: 1200mg
• Cholesterol: 100mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Pot Birria Tacos Recipe with Golden Tortillas FAQs

A Warm Final Note

I can’t wait for you to try Crispy Pot Birria Tacos Recipe with Golden Tortillas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!