Authentic Pot Birria Tacos Recipe for Easy Dinner

Experience the authentic taste of Pot Birria Tacos with this easy dinner recipe. After making this many times, I’ve perfected the rich, flavorful broth and tender meat. The trick I discovered is using a slow cooker for effortless cooking. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Pineapple Margarita Mocktail Recipe and Easy Pesto Zucchini Corn Quinoa Salad for Quick Dinner.

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
• 1 large onion, quartered
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 12 small corn tortillas
• 1 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped white onion
• Lime wedges, for serving
• Dried guajillo and ancho chiles
• Cumin, coriander, and oregano seeds
• Cinnamon, cloves, and allspice
• Apple cider vinegar
• Olive oil
• Optional: Sliced avocado
• Optional: Pickled red onions
• Optional: Sour cream or Mexican crema
• Optional: Lime wedges

How to Make Authentic Pot Birria Tacos Recipe for Easy Dinner

1. Step 1: In a large skillet, heat olive oil over medium-high heat. Season beef and pork with salt and pepper. Sear on all sides until browned, about 5 minutes. Remove from skillet and set aside.
2. Step 2: In the same skillet, add onion and garlic. Cook until softened, about 3 minutes. Add chiles, cumin seeds, coriander seeds, and oregano. Toast for 1 minute.
3. Step 3: Transfer seared meat, onion mixture, beef broth, water, vinegar, cinnamon, cloves, allspice, and salt to a slow cooker. Cook on low for 8 hours.
4. Step 4: Remove meat from slow cooker and shred using forks. Strain the broth and reserve. Fry tortillas in a small amount of oil until crispy. Serve tacos with shredded meat, broth, and desired toppings.

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 separately in the fridge for up to 5 days. Make-ahead tip: Prepare the meat and broth up to 2 days ahead. Reheat in the oven or microwave before serving.

Freezing Authentic Pot Birria Tacos Recipe for Easy Dinner

Freeze cooked meat and broth separately for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat tacos in the oven at 350°F for 10 minutes. Warm broth in a saucepan over medium heat. Microwave: Microwave tacos for 20 seconds and broth for 1 minute.

Recipe Notes

• Chef tip: For a vegetarian version, substitute the meat with jackfruit or mushrooms.
• Best substitution: No beef broth? Use chicken broth or vegetable broth instead.
• Make-ahead: Prepare the meat and broth 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 spicy, add more beef broth or water to dilute it.

Authentic Pot Birria Tacos Recipe for Easy Dinner

⏱

Prep

15 mins

🍳

Cook

8 hrs

⏳

Total

8 hrs 15 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 1 lb pork shoulder
• 1 large onion, quartered
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 12 small corn tortillas
• 1 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped white onion
• Lime wedges, for serving

Seasonings

• Dried guajillo and ancho chiles
• Cumin, coriander, and oregano seeds
• Cinnamon, cloves, and allspice
• Apple cider vinegar
• Olive oil

Optional Toppings

• Sliced avocado
• Pickled red onions
• Sour cream or Mexican crema
• Lime wedges

Instructions

1. Step 1: In a large skillet, heat olive oil over medium-high heat. Season beef and pork with salt and pepper. Sear on all sides until browned, about 5 minutes. Remove from skillet and set aside.
2. Step 2: In the same skillet, add onion and garlic. Cook until softened, about 3 minutes. Add chiles, cumin seeds, coriander seeds, and oregano. Toast for 1 minute.
3. Step 3: Transfer seared meat, onion mixture, beef broth, water, vinegar, cinnamon, cloves, allspice, and salt to a slow cooker. Cook on low for 8 hours.
4. Step 4: Remove meat from slow cooker and shred using forks. Strain the broth and reserve. Fry tortillas in a small amount of oil until crispy. Serve tacos with shredded meat, broth, and desired toppings.

Notes

• Chef tip: For a vegetarian version, substitute the meat with jackfruit or mushrooms.
• Best substitution: No beef broth? Use chicken broth or vegetable broth instead.
• Make-ahead: Prepare the meat and broth 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 spicy, add more beef broth or water to dilute it.

Storage

• Fridge: Store leftover meat and broth separately in the fridge for up to 5 days.
• Freezer: Freeze cooked meat and broth separately for up to 3 months.
• Oven reheat: Reheat tacos in the oven at 350°F for 10 minutes. Warm broth in a saucepan over medium heat.
• Microwave reheat: Microwave tacos for 20 seconds and broth for 1 minute.
• Make ahead: Prepare the meat and broth up to 2 days ahead. Reheat in the oven or microwave before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 25g
• Fiber: 4g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 100mg
• Sat. Fat: 10g

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!