Crispy Pot Birria Tacos for Cozy Dinners

Crispy Pot Birria Tacos are the ultimate cozy dinner. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy tacos every time. The golden, crispy exterior gives way to tender beef and rich broth, making these tacos irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Shawarma Recipe with Garlic Sauce for Dinner and Easy Baked Stuffed Apples with Oats and Cinnamon.

What You'll Need for Crispy Pot Birria Tacos for Cozy Dinners

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
• 1 large onion
• 4 cloves garlic
• 2 bay leaves
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 12 small corn tortillas
• 1 cup shredded Mexican cheese blend
• Onion powder
• Garlic powder
• Paprika
• Cinnamon
• Dried epazote (optional)
• Lime juice
• Chicken broth
• Optional: Chopped cilantro
• Optional: Diced white onion
• Optional: Lime wedges
• Optional: Sliced avocado
• Optional: Sour cream or Mexican crema

How to Make Crispy Pot Birria Tacos for Cozy Dinners

1. Step 1: Season the beef with salt, pepper, garlic powder, onion powder, paprika, cumin, chili powder, and cinnamon. Sear the beef in a large pot or Dutch oven over medium-high heat until browned on all sides.
2. Step 2: Add onion, garlic, and bay leaves to the pot. Cook until the onion is translucent. Stir in tomato paste and oregano.
3. Step 3: Add chicken broth and epazote (if using). Bring to a boil, then reduce heat to low. Cover and let it simmer for 3-4 hours, or until the beef is tender and falls apart.
4. Step 4: Remove the beef from the pot and shred it using two forks. Strain the broth and set it aside. Return the shredded beef to the pot and mix in the broth to keep it moist.
5. Step 5: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Fill each tortilla with a generous amount of shredded beef and top with shredded cheese. Fold the tortilla in half and press down to seal.
6. Step 6: In the same skillet, add a little oil and place the filled tacos seam-side down. Cook until the bottom is golden and crispy, then flip and cook the other side. Repeat until all tacos are cooked.
7. Step 7: Serve the tacos hot, with your choice of toppings. Squeeze some lime juice on top and enjoy your cozy dinner!

Storing & Reheating Crispy Pot Birria Tacos for Cozy Dinners

Short-Term Storage

Store in an airtight container in the fridge. Store leftover tacos in an airtight container in the fridge for up to 3 days. Make-ahead tip: The beef can be cooked and shredded up to 2 days ahead. Store in the fridge and reheat before serving.

Freezing Crispy Pot Birria Tacos for Cozy Dinners

Freeze leftover beef and broth separately for up to 3 months. Thaw and reheat before using.

How to Reheat Without Drying It Out

Oven: Reheat tacos in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat tacos in the microwave for 30-45 seconds, then crisp them up in a dry skillet.

Recipe Notes

• Chef tip: For a spicier version, add some diced jalapeños to the pot when cooking the beef.
• Best substitution: No beef broth? You can use chicken or vegetable broth instead.
• Make-ahead: The beef can be cooked and shredded up to 2 days ahead. Store in the fridge and reheat before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your tacos are not crispy enough, try frying them in a little more oil or for a slightly longer time.

Crispy Pot Birria Tacos for Cozy Dinners

⏱

Prep

15 mins

🍳

Cook

3-4 hours

⏳

Total

3 hours 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 1 large onion
• 4 cloves garlic
• 2 bay leaves
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 12 small corn tortillas
• 1 cup shredded Mexican cheese blend

Seasonings

• Onion powder
• Garlic powder
• Paprika
• Cinnamon
• Dried epazote (optional)
• Lime juice
• Chicken broth

Optional Toppings

• Chopped cilantro
• Diced white onion
• Lime wedges
• Sliced avocado
• Sour cream or Mexican crema

Instructions

1. Step 1: Season the beef with salt, pepper, garlic powder, onion powder, paprika, cumin, chili powder, and cinnamon. Sear the beef in a large pot or Dutch oven over medium-high heat until browned on all sides.
2. Step 2: Add onion, garlic, and bay leaves to the pot. Cook until the onion is translucent. Stir in tomato paste and oregano.
3. Step 3: Add chicken broth and epazote (if using). Bring to a boil, then reduce heat to low. Cover and let it simmer for 3-4 hours, or until the beef is tender and falls apart.
4. Step 4: Remove the beef from the pot and shred it using two forks. Strain the broth and set it aside. Return the shredded beef to the pot and mix in the broth to keep it moist.
5. Step 5: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Fill each tortilla with a generous amount of shredded beef and top with shredded cheese. Fold the tortilla in half and press down to seal.
6. Step 6: In the same skillet, add a little oil and place the filled tacos seam-side down. Cook until the bottom is golden and crispy, then flip and cook the other side. Repeat until all tacos are cooked.
7. Step 7: Serve the tacos hot, with your choice of toppings. Squeeze some lime juice on top and enjoy your cozy dinner!

Notes

• Chef tip: For a spicier version, add some diced jalapeños to the pot when cooking the beef.
• Best substitution: No beef broth? You can use chicken or vegetable broth instead.
• Make-ahead: The beef can be cooked and shredded up to 2 days ahead. Store in the fridge and reheat before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your tacos are not crispy enough, try frying them in a little more oil or for a slightly longer time.

Storage

• Fridge: Store leftover tacos in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze leftover beef and broth separately for up to 3 months. Thaw and reheat before using.
• Oven reheat: Reheat tacos in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat tacos in the microwave for 30-45 seconds, then crisp them up in a dry skillet.
• Make ahead: The beef can be cooked and shredded up to 2 days ahead. Store in the fridge and reheat before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 20g
• Fiber: 3g
• Sugar: 2g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 12g

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

Crispy Pot Birria Tacos for Cozy Dinners FAQs

A Warm Final Note

I can’t wait for you to try Crispy Pot Birria Tacos for Cozy Dinners 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!