Authentic Pot Birria Tacos Recipe for Easy Dinner

Make authentic Pot Birria Tacos at home with this easy dinner recipe. After making this many times, I’ve perfected the rich, spicy broth and crispy tacos that’ll make your taste buds dance. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Thai Mango Green Papaya Salad and Slow Cooker Chicken Curry Recipe.

What You'll Need for Authentic Pot Birria Tacos Recipe for Easy Dinner

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 cup water
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• Optional: Corn tortillas
• Optional: Onion, sliced
• Optional: Cilantro, chopped
• Optional: Lime wedges
• Optional: Crumbled queso fresco
• Optional: Sour cream or Mexican crema

How to Make Authentic Pot Birria Tacos Recipe for Easy Dinner

1. Step 1: Place beef, broth, water, onion, garlic, tomato paste, chili powder, cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper (if using) in a slow cooker. Cook on low for 8 hours.
2. Step 2: Remove beef from slow cooker and shred using two forks. Skim fat from the surface of the broth. Blend the broth until smooth using an immersion blender.
3. Step 3: Return shredded beef to the slow cooker and stir to combine with the blended broth. Taste and adjust seasoning if needed.
4. Step 4: Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Fill each tortilla with shredded beef and top with your desired toppings. Serve with the rich broth for dipping.

Storing & Reheating Authentic Pot Birria Tacos Recipe for Easy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftover birria tacos and broth in an airtight container in the fridge for up to 5 days. Make-ahead tip: The beef can be cooked and shredded up to 2 days ahead. Store in the fridge until ready to use.

Freezing Authentic Pot Birria Tacos Recipe for Easy Dinner

Freeze leftover birria tacos and broth in an airtight container for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat tacos in the oven at 350°F (180°C) for 10-15 minutes. Reheat broth in a saucepan over medium heat until warmed through. Microwave: Reheat tacos in the microwave for 1-2 minutes. Reheat broth in a microwave-safe bowl for 2-3 minutes.

Recipe Notes

• Chef tip: For a milder broth, reduce or omit the cayenne pepper.
• Best substitution: You can substitute the beef with chicken or pork shoulder.
• Make-ahead: The beef can be cooked and shredded up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth is too thick, thin it out with a little water or beef broth.

Authentic Pot Birria Tacos Recipe for Easy Dinner

⏱

Prep

15 mins

🍳

Cook

8 hours

⏳

Total

8 hrs 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 2 cups beef broth
• 1 cup water
• 1 large onion, quartered
• 4 cloves garlic, minced

Seasonings

• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)

Optional Toppings

• Corn tortillas
• Onion, sliced
• Cilantro, chopped
• Lime wedges
• Crumbled queso fresco
• Sour cream or Mexican crema

Instructions

1. Step 1: Place beef, broth, water, onion, garlic, tomato paste, chili powder, cumin, oregano, smoked paprika, salt, black pepper, and cayenne pepper (if using) in a slow cooker. Cook on low for 8 hours.
2. Step 2: Remove beef from slow cooker and shred using two forks. Skim fat from the surface of the broth. Blend the broth until smooth using an immersion blender.
3. Step 3: Return shredded beef to the slow cooker and stir to combine with the blended broth. Taste and adjust seasoning if needed.
4. Step 4: Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Fill each tortilla with shredded beef and top with your desired toppings. Serve with the rich broth for dipping.

Notes

• Chef tip: For a milder broth, reduce or omit the cayenne pepper.
• Best substitution: You can substitute the beef with chicken or pork shoulder.
• Make-ahead: The beef can be cooked and shredded up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth is too thick, thin it out with a little water or beef broth.

Storage

• Fridge: Store leftover birria tacos and broth in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftover birria tacos and broth in an airtight container for up to 3 months.
• Oven reheat: Reheat tacos in the oven at 350°F (180°C) for 10-15 minutes. Reheat broth in a saucepan over medium heat until warmed through.
• Microwave reheat: Reheat tacos in the microwave for 1-2 minutes. Reheat broth in a microwave-safe bowl for 2-3 minutes.
• Make ahead: The beef can be cooked and shredded up to 2 days ahead. Store in the fridge until ready to use.

Nutrition Per Serving

• Calories: 420
• Protein: 35g
• Fat: 22g
• Carbs: 18g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 9g

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

Authentic Pot Birria Tacos Recipe for Easy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Authentic Pot Birria Tacos Recipe for Easy Dinner 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!