Crispy Shredded Beef Tacos (Birria-Style)

Ingredients (Serves 4)

For the Beef:

• 2 lbs (900g) beef chuck roast

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1/2 teaspoon dried oregano

• 3 cloves garlic, minced

• 1 small onion, chopped

• 2 tablespoons tomato paste

• 2 cups (480 ml) beef broth

• 1 tablespoon apple cider vinegar

• 2 tablespoons vegetable oil

For the Tacos:

• 10–12 small corn tortillas

• 1 cup shredded mozzarella or Oaxaca cheese (optional)

• 1/2 cup finely chopped onion

• 1/2 cup chopped fresh cilantro

• Lime wedges (for serving)

For the Dipping Sauce (Consommé):

• 1–2 cups of the cooking broth from the beef

• Extra chopped cilantro

• Finely diced onion

• A squeeze of fresh lime juice

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Instructions

1. Season and Sear the Beef

Pat the beef dry and season with salt, pepper, cumin, paprika, chili powder, and oregano.

Heat oil in a large pot over medium-high heat.
Sear the beef on all sides until browned (about 3–4 minutes per side). Remove and set aside.

2. Build the Sauce

In the same pot, sauté onion and garlic until fragrant.
Stir in tomato paste and cook for 1 minute.
Pour in beef broth and apple cider vinegar, scraping the bottom of the pot.

Return the beef to the pot. Cover and simmer on low heat for 2.5–3 hours (or pressure cook for 45–60 minutes) until the meat is very tender.

3. Shred the Beef

Remove the beef and shred using two forks.
Return shredded meat to the pot and mix with some of the broth to keep it juicy.

Reserve 1–2 cups of broth for dipping sauce.

4. Assemble the Tacos

Heat a skillet over medium heat.
Lightly dip each tortilla into the reserved broth, then place it on the skillet.

Add shredded beef and cheese to one side. Fold in half and cook until crispy and golden on both sides.

5. Serve

Serve tacos hot, topped with chopped onion and cilantro.
Pour reserved broth into a bowl, garnish with cilantro, onion, and lime juice for dipping.

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Tips for Extra Flavor

• Add dried guajillo or ancho chilies blended into the broth for authentic birria flavor.

• Use Oaxaca cheese for a more traditional texture.

• Crisp the tacos in a little extra oil for restaurant-style crunch.