Authentic Pot Birria Tacos Recipe for Easy Dinner

Experience the authentic taste of Mexico with these easy-to-make Authentic Pot Birria Tacos. After making this recipe dozens of times, I’ve perfected the technique to ensure you get the best results every time. The key to these tacos is the slow-cooked, tender meat and rich, flavorful broth. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Apple Tortellini Salad with Strawberries and Greens and Slow Cooker Cajun Butter Chicken with Creamy Sauce.

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
• 1 lb pork shoulder
• 2 onions
• 6 cloves garlic
• 4 tomatoes
• 2 cups beef broth
• 2 cups water
• 1/4 cup white vinegar
• 2 tbsp lard or oil
• 16 corn tortillas
• 2 tbsp dried oregano
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp dried epazote (optional)
• 1 tsp dried marjoram (optional)
• Optional: Chopped white onion
• Optional: Chopped cilantro
• Optional: Crumbled queso fresco
• Optional: Lime wedges
• Optional: Radishes
• Optional: Sliced avocado

How to Make Authentic Pot Birria Tacos Recipe for Easy Dinner

1. Prepare the meat: Cut the beef and pork into large chunks. Season with salt, pepper, and half of the oregano, cumin, and garlic.
2. Sear the meat: Heat the lard or oil in a large Dutch oven over medium-high heat. Sear the meat on all sides until browned. Remove the meat and set aside.
3. Cook the vegetables: In the same pot, add the onions, garlic, and tomatoes. Cook until softened. Add the remaining oregano, cumin, and garlic.
4. Add the broth and meat: Stir in the beef broth, water, and vinegar. Return the meat to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is tender.
5. Blend the broth: Use an immersion blender to blend the broth until smooth. Taste and adjust seasoning if necessary.
6. Warm the tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the tacos: Fill each tortilla with some meat and top with your favorite toppings. Serve with the consommé 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 meat and broth in an airtight container in the fridge for up to 5 days. Make-ahead tip: The meat and broth can be made up to 2 days ahead. Reheat in the oven or microwave before serving.

Freezing Authentic Pot Birria Tacos Recipe for Easy Dinner

Freeze leftover meat and broth in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat the meat and broth in a covered dish in the oven at 350°F (180°C) for about 20 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for about 2 minutes, or until heated through.

Recipe Notes

• Chef tip: For a quicker version, you can use a slow cooker. Sear the meat first, then cook on low for 6-8 hours.
• Best substitution: If you don't have a Dutch oven, you can use a large pot with a lid.
• Make-ahead: The meat and broth can be made up to 2 days ahead. Reheat in the oven or microwave before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth is too thin, you can simmer it uncovered to reduce it. If it's too thick, you can add a little water to thin it out.

Authentic Pot Birria Tacos Recipe for Easy Dinner

⏱

Prep

15 mins

🍳

Cook

3-4 hours

⏳

Total

3 hours 15 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 1 lb pork shoulder
• 2 onions
• 6 cloves garlic
• 4 tomatoes
• 2 cups beef broth
• 2 cups water
• 1/4 cup white vinegar
• 2 tbsp lard or oil
• 16 corn tortillas

Seasonings

• 2 tbsp dried oregano
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp dried epazote (optional)
• 1 tsp dried marjoram (optional)

Optional Toppings

• Chopped white onion
• Chopped cilantro
• Crumbled queso fresco
• Lime wedges
• Radishes
• Sliced avocado

Instructions

1. Prepare the meat: Cut the beef and pork into large chunks. Season with salt, pepper, and half of the oregano, cumin, and garlic.
2. Sear the meat: Heat the lard or oil in a large Dutch oven over medium-high heat. Sear the meat on all sides until browned. Remove the meat and set aside.
3. Cook the vegetables: In the same pot, add the onions, garlic, and tomatoes. Cook until softened. Add the remaining oregano, cumin, and garlic.
4. Add the broth and meat: Stir in the beef broth, water, and vinegar. Return the meat to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is tender.
5. Blend the broth: Use an immersion blender to blend the broth until smooth. Taste and adjust seasoning if necessary.
6. Warm the tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the tacos: Fill each tortilla with some meat and top with your favorite toppings. Serve with the consommé for dipping.

Notes

• Chef tip: For a quicker version, you can use a slow cooker. Sear the meat first, then cook on low for 6-8 hours.
• Best substitution: If you don't have a Dutch oven, you can use a large pot with a lid.
• Make-ahead: The meat and broth can be made up to 2 days ahead. Reheat in the oven or microwave before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth is too thin, you can simmer it uncovered to reduce it. If it's too thick, you can add a little water to thin it out.

Storage

• Fridge: Store leftover meat and broth in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftover meat and broth in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat the meat and broth in a covered dish in the oven at 350°F (180°C) for about 20 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for about 2 minutes, or until heated through.
• Make ahead: The meat and broth can be made up to 2 days ahead. Reheat in the oven or microwave before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 30g
• Fiber: 3g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 100mg
• Sat. Fat: 7g

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!