Birria Tacos - The Best Beef Tacos Recipe (video)

Portion the beef roast into large chunks, about 1 ½ to 2-inches in size. Place the beef into the slow cooker (or pressure cooker/pot).

Drizzle the oil over the meat, then add the salt, pepper, and all the spices. Add the sliced onion. Using your hands, massage the spices into the beef, making sure each piece is well covered.

For best results, cover the pan with plastic wrap and refrigerate the beef overnight. This step is optional, but I find it makes the end result even more flavorful. You can cook the meat immediately, too.

Slow-Cooker: Pour 4 to 5 cups of water over the seasoned beef, then close the cooker lid. Cook on ‘high heat’ setting for 8 to 9 hours, until the beef is very tender. If too much water evaporates, add more as needed.

Pressure Cooker (Instant Pot):pour 4 cups of water into your pressure cooker. If your cooker comes with presets, use the ‘braised meat’ setting, cooking for 45 minutes to an hour, until the beef is tender.

Stove-Top: combine the beef and water in a large pot, preferably something heavier like cast iron. Bring the water up to a simmer over high heat. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 3 to 4 hours, until the beef is very tender. Add more water as needed.

Once the beef is cooked, it should be super tender and fall apart easily. Before pulling the meat apart, strain it through a fine mesh strainer, collecting the rich broth. You’ll need this broth for later.

Using your hands or two large forks, pull apart the slow-cooked beef into small shreds. Combine it with the cooked onion.

After standing, the fat in the broth will separate to the surface. You’ll want to dip each tortilla into the broth, ensuring the tortilla gets well coated in the fat. Do a quick dip!

Add the shredded beef on one half of the tortilla. Top the beef with crumbled queso fresco, then add a generous amount of mozzarella cheese. Gently fold the tortillas in half.

Preheat a large frying pan or a stovetop griddle over medium heat. Add a drizzle of oil onto the griddle and wait for it to get hot.

Fry the tacos in batches, frying 2 to 4 minutes per side, until each side is golden brown, and the cheese is melted. Transfer the fried tacos onto a serving tray.

Enjoy the tacos immediately, while they’re still hot and crispy. Fill each birria taco with fresh cilantro, sliced red onion, and squeeze lime juice over the top.

For additional toppings, try my easy and refreshing cabbage slaw and guacamole. You can also add your favorite salsa or hot sauce.

Pour the remaining beef broth into small bowls or ramekins. Dip each taco into the rich broth before enjoying.

Using a mandoline slicer or a sharp knife, slice the cabbage very thinly, then place into a large mixing bowl.

Season the cabbage with cilantro, salt, juice from 1 to 2 limes, and add a bit of avocado oil. Toss everything together and enjoy.