Crispy Pot Birria Tacos Recipe: Better Than Takeout

Crispy Pot Birria Tacos: After making this recipe dozens of times, I’ve mastered the perfect crispy tortilla and rich, tender beef. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick High Protein Chicken Lettuce Wraps with Peanut Sauce and Easy Lemon Chickpea Orzo Soup for Cozy Dinners.

What You'll Need for Crispy Pot Birria Tacos Recipe: Better Than Takeout

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
• 6 cloves garlic
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 tbsp vegetable oil
• 1 tsp chili powder
• 1 tsp dried epazote (optional)
• Juice of 1 lime
• 1 cup chopped fresh cilantro
• 1 cup diced white onion
• 1 cup diced tomatoes
• 1/2 cup crumbled queso fresco
• Optional: Avocado slices
• Optional: Lime wedges
• Optional: Sour cream or Mexican crema
• Optional: Sliced radishes
• Optional: Pickled onions

How to Make Crispy Pot Birria Tacos Recipe: Better Than Takeout

1. Step 1: In a large Dutch oven, heat oil over medium heat. Season beef with salt, pepper, and chili powder. Sear beef on all sides until browned. Remove beef and set aside.
2. Step 2: Add onion and garlic to the Dutch oven. Cook until softened. Stir in tomato paste, oregano, cumin, smoked paprika, and epazote (if using). Cook for 1 minute.
3. Step 3: Return beef to the Dutch oven. Add beef broth, lime juice, and enough water to cover the beef. Bring to a boil, then reduce heat to low. Simmer for 2.5 to 3 hours, until beef is tender.
4. Step 4: Remove beef from the broth and shred using two forks. Strain the broth and set aside. In a large skillet, heat a small amount of oil over medium heat. Fry tortillas until crispy, about 10 seconds per side. Dip tortillas in the strained broth before frying the second side.
5. Step 5: To assemble tacos, place a small amount of shredded beef on a crispy tortilla. Top with chopped cilantro, diced onion, diced tomatoes, and crumbled queso fresco. Serve with avocado slices, lime wedges, and your choice of additional toppings.

Storing & Reheating Crispy Pot Birria Tacos Recipe: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make the beef up to 2 days ahead. Reheat in the broth before frying tortillas.

Freezing Crispy Pot Birria Tacos Recipe: Better Than Takeout

Freeze cooked beef in the broth for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp tortillas in a skillet.

Recipe Notes

• Chef tip: For a richer broth, add a beef bone or two when cooking the beef.
• Best substitution: If you can't find corn tortillas, you can use flour tortillas, but they won't be as crispy.
• Make-ahead: You can make the beef up to 2 days ahead. Reheat in the broth before frying tortillas.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your tortillas are not crispy, try frying them in a little more oil or for a slightly longer time.

Crispy Pot Birria Tacos Recipe: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

3 hours

⏳

Total

3 hrs 15 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 1 large onion
• 6 cloves garlic
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas

Seasonings

• 1 tbsp vegetable oil
• 1 tsp chili powder
• 1 tsp dried epazote (optional)
• Juice of 1 lime
• 1 cup chopped fresh cilantro
• 1 cup diced white onion
• 1 cup diced tomatoes
• 1/2 cup crumbled queso fresco

Optional Toppings

• Avocado slices
• Lime wedges
• Sour cream or Mexican crema
• Sliced radishes
• Pickled onions

Instructions

1. Step 1: In a large Dutch oven, heat oil over medium heat. Season beef with salt, pepper, and chili powder. Sear beef on all sides until browned. Remove beef and set aside.
2. Step 2: Add onion and garlic to the Dutch oven. Cook until softened. Stir in tomato paste, oregano, cumin, smoked paprika, and epazote (if using). Cook for 1 minute.
3. Step 3: Return beef to the Dutch oven. Add beef broth, lime juice, and enough water to cover the beef. Bring to a boil, then reduce heat to low. Simmer for 2.5 to 3 hours, until beef is tender.
4. Step 4: Remove beef from the broth and shred using two forks. Strain the broth and set aside. In a large skillet, heat a small amount of oil over medium heat. Fry tortillas until crispy, about 10 seconds per side. Dip tortillas in the strained broth before frying the second side.
5. Step 5: To assemble tacos, place a small amount of shredded beef on a crispy tortilla. Top with chopped cilantro, diced onion, diced tomatoes, and crumbled queso fresco. Serve with avocado slices, lime wedges, and your choice of additional toppings.

Notes

• Chef tip: For a richer broth, add a beef bone or two when cooking the beef.
• Best substitution: If you can't find corn tortillas, you can use flour tortillas, but they won't be as crispy.
• Make-ahead: You can make the beef up to 2 days ahead. Reheat in the broth before frying tortillas.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your tortillas are not crispy, try frying them in a little more oil or for a slightly longer time.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked beef in the broth for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp tortillas in a skillet.
• Make ahead: You can make the beef up to 2 days ahead. Reheat in the broth before frying tortillas.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 35g
• Fiber: 5g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 8g

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

Crispy Pot Birria Tacos Recipe: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Pot Birria Tacos Recipe: Better Than Takeout 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!