Birria is tender meat slowly cooked in a seasoned chile broth, then served as a stew or tucked into tortillas with the broth alongside for dipping. This recipe gives you two options: classic birria tacos finished with onion, cilantro, and lime, or quesabirria with melted cheese and a crisp skillet finish.
Our Shawhan Farms Global Inspirations Birria Seasoning & Sauce Starter combines the chiles, tomato, garlic, onion, and spices for the sauce in one blend, keeping the ingredient list and preparation manageable.
Birria Tacos Two Ways
Prep time: 25 minutes | Cook time: 2 to 2½ hours | Serves: 4 to 6
Ingredients
- 2 pounds boneless beef chuck, cut into large pieces
- 1 tablespoon neutral oil
- 6 tablespoons Shawhan Farms Global Inspirations Birria Seasoning & Sauce Starter
- 2 cups beef broth or water
- 12 to 16 corn tortillas
- chopped white onion
- chopped cilantro
- lime wedges
For quesabirria
- 1½ to 2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese
- seasoned fat skimmed from the cooking liquid
Prepare the Birria
- Heat the oil in a Dutch oven or other heavy pot over medium high heat. Brown the beef well on several sides, working in batches when needed so the pieces have room to sear.
- Whisk our birria starter into the broth until evenly combined, then pour it over the beef.
- Bring the liquid to a gentle simmer. Cover, reduce the heat to low, and cook for 2 to 2½ hours, until the beef pulls apart easily with a fork. Check the pot occasionally and add a small splash of broth or water only if the liquid is getting too low.
- Transfer the beef to a bowl and shred it. Let the cooking liquid stand for several minutes, then carefully skim a small amount of the reddish fat floating on top into a separate bowl. Leave the broth underneath in the pot and keep it warm for dipping.
Slow Cooker Option
Brown the beef first, then transfer it to the slow cooker with the prepared broth. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef shreds easily.
Electric Pressure Cooker Option
Brown the beef using the sauté setting, then add the prepared broth. Cook at high pressure for 45 to 50 minutes. Allow a natural pressure release for 15 minutes before releasing the remainder.
For Classic Birria Tacos
Warm the tortillas in a dry skillet until soft and lightly browned. Fill with shredded birria beef, onion, cilantro, and lime, then serve with warm broth for dipping.
For Crispy Quesabirria
- Warm a tortilla briefly on both sides in a skillet over medium heat.
- Brush one side lightly with the skimmed seasoned fat and place that side down in the skillet.
- Add cheese and birria beef to one half, then fold the tortilla closed. Brush the exposed side lightly with more seasoned fat.
- Cook until the bottom is crisp, then flip and brown the second side. Serve with warm broth, onion, cilantro, and lime.
Tips and Variations
Make the birria ahead. Refrigerate the beef in its cooking liquid overnight. The chilled fat will firm on top, making it especially easy to separate before reheating.
Try another meat. Beef short ribs, brisket, lamb shoulder, or goat can replace the chuck. Boneless chicken thighs also work, but need less cooking time.
Use the leftovers. Extra beef and broth make an easy second dinner in quesadillas, rice bowls, soup, or baked potatoes.
Serving a crowd? Add our Loaded Taco Bean Dip to the table; it can be made ahead and served warm or cold.
Classic or crisped with cheese, both versions give you tender beef, warm tortillas, and plenty of seasoned broth for dipping.
Planning more Mexican-inspired meals? Shop all our seasonings.
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