Beef Birria Tacos
Recipe by Chef Heidi Fink
Heidi Fink

Beef Birria Tacos

  • Prep time 20 mins
  • Cook time 3 hours 20 mins
  • Ready in 3 hours 40 mins
  • Yield 2 L filling, serving a crowd

A rich, delicious, slow simmered stew of beef chuck with Mexican spices. The result is a rich spiced pulled meat, perfect for tacos, burritos, and quesadillas.



  1. Cut the roast or steaks unto smaller chunks, to cook faster and absorb flavours better.
  2. Measure and mix all the dry spices together in a small bowl.
  3. In a large pot, heat oil. Add sliced onion and peeled garlic; saute for several minutes until softened slightly. Add spice mixture and saute until fragrant, about 20 seconds. Immediately add the beef broth, apple cider vinegar and chipotle chilis with adobo sauce. Use a hand blender to puree this mixture OR transfer to a blender and blend until pureed, then return to the pot.
  4. Add the pieces of beef, turning to coat. (The beef does not need to be browned ahead of time). Bring to a boil, reduce heat, cover and simmer gently,  turning the pieces of meat occasionally, until the meat is tender enough to pull apart with a fork, about 3 to 4 hours, depending on the cut of meat and its size.
  5. Use tongs to remove meat from sauce on to a platter. Use two forks or your hands to pull meat apart, discarding any fat or gristle while you go. If the sauce that remains in the pot is very watery, bring it to a simmer and simmer to reduce its volume while you are pulling the beef apart. When sauce is slightly thick (thick enough to just coat the back of a spoon) and the beef is all pulled, return pulled beef to the pot, stir well to combine with sauce and remove from heat. Serve.
  6. This beef recipe makes excellent leftovers.



This beef can be used in burritos and quesadillas as well as tacos.

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