Crispy Pot Birria Tacos Recipe: Better Than Takeout

Crispy Pot Birria Tacos are the ultimate game day snack or cozy dinner. After making this recipe dozens of times, I discovered the trick to the crispiest tortillas and the most flavorful broth. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Chilled Roasted Tomato Basil Soup with Coconut Cream and Crispy Baked Potato Skins with Cheddar and Greek Yogurt.

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
• 2 cups beef broth
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 cup chopped fresh cilantro
• 12 small corn tortillas
• Vegetable oil, for frying
• Salt
• Black pepper
• Ground cumin
• Ground cloves
• Ground cinnamon
• Dried oregano
• Chili powder
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper (optional)
• Optional: Chopped fresh cilantro
• Optional: Diced white onion
• Optional: Crumbled queso fresco
• Optional: Lime wedges
• Optional: Sliced avocado or guacamole
• Optional: Sour cream or Mexican crema

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

1. Prepare the beef: Trim excess fat from the beef and cut it into 2-inch pieces. Season with salt, black pepper, and 1 tablespoon of the cumin.
2. Sear the beef: Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, working in batches if necessary.
3. Cook the aromatics: Add the onion, jalapeños, and garlic to the pot and cook until softened, about 5 minutes.
4. Add the spices: Stir in the tomato paste, oregano, cumin, chili powder, salt, black pepper, cloves, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
5. Simmer the beef: Add the beef broth, cilantro, and enough water to cover the beef. Bring to a boil, then reduce heat to low, cover, and let simmer for 3-4 hours, or until the beef is tender and falls apart with a fork.
6. Fry the tortillas: Heat 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, add the tortillas and cook until golden and crispy, about 1-2 minutes per side. Drain on paper towels.
7. Assemble the tacos: Using tongs, remove the beef from the broth and shred it with forks. Soak the tortillas in the broth for 30 seconds, then fill with the shredded beef and desired 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 5 days. Make-ahead tip: The beef can be cooked up to 3 days ahead and refrigerated in the broth.

Freezing Crispy Pot Birria Tacos Recipe: Better Than Takeout

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

How to Reheat Without Drying It Out

Oven: Reheat the tacos in a 350°F oven for 10-15 minutes, or until heated through. Microwave: Reheat the beef and broth in the microwave, then fry the tortillas before serving.

Recipe Notes

• Chef tip: For a spicier broth, add a whole jalapeño or two to the pot while simmering the beef.
• Best substitution: Substitute the beef with pork shoulder or chicken thighs for a different flavor profile.
• Make-ahead: The beef can be cooked up to 3 days ahead and refrigerated in the broth.
• 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 before serving.

Crispy Pot Birria Tacos Recipe: Better Than Takeout

⏱

Prep

30 mins

🍳

Cook

3-4 hrs

⏳

Total

4 hrs

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Paleo

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 2 cups beef broth
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 cup chopped fresh cilantro
• 12 small corn tortillas
• Vegetable oil, for frying

Seasonings

• Salt
• Black pepper
• Ground cumin
• Ground cloves
• Ground cinnamon
• Dried oregano
• Chili powder
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper (optional)

Optional Toppings

• Chopped fresh cilantro
• Diced white onion
• Crumbled queso fresco
• Lime wedges
• Sliced avocado or guacamole
• Sour cream or Mexican crema

Instructions

1. Prepare the beef: Trim excess fat from the beef and cut it into 2-inch pieces. Season with salt, black pepper, and 1 tablespoon of the cumin.
2. Sear the beef: Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, working in batches if necessary.
3. Cook the aromatics: Add the onion, jalapeños, and garlic to the pot and cook until softened, about 5 minutes.
4. Add the spices: Stir in the tomato paste, oregano, cumin, chili powder, salt, black pepper, cloves, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
5. Simmer the beef: Add the beef broth, cilantro, and enough water to cover the beef. Bring to a boil, then reduce heat to low, cover, and let simmer for 3-4 hours, or until the beef is tender and falls apart with a fork.
6. Fry the tortillas: Heat 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, add the tortillas and cook until golden and crispy, about 1-2 minutes per side. Drain on paper towels.
7. Assemble the tacos: Using tongs, remove the beef from the broth and shred it with forks. Soak the tortillas in the broth for 30 seconds, then fill with the shredded beef and desired toppings.

Notes

• Chef tip: For a spicier broth, add a whole jalapeño or two to the pot while simmering the beef.
• Best substitution: Substitute the beef with pork shoulder or chicken thighs for a different flavor profile.
• Make-ahead: The beef can be cooked up to 3 days ahead and refrigerated in the broth.
• 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 before serving.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze the cooked beef and broth separately for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat the tacos in a 350°F oven for 10-15 minutes, or until heated through.
• Microwave reheat: Reheat the beef and broth in the microwave, then fry the tortillas before serving.
• Make ahead: The beef can be cooked up to 3 days ahead and refrigerated in the broth.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 25g
• Fiber: 4g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 10g

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!