Birria Beef Tacos - Olive Branch Oil & Spice

Birria Beef Tacos

Jun 30, 2024

These tacos are inspired by quesabirria. The beef is braised in a spicy sauce, shredded, folded into a tortilla and cooked with cheese until melty and crisp.


  • 4 pound boneless chuck roast

  • 1 carrot

  • 2 white onions

  • 1 can chipotle chiles

  • 4 cloves garlic

  • 1 can diced tomatoes

  • 2 teaspoons hot chili powder

  • 1 teaspoon ground cumin

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • 2 bay leaves

  • 4 cups beef stock

  • 3 tablespoons avocado oil 

  • 12 corn tortillas

  • 4 cups monterey jack cheese, shredded

  • 1/2 cup cilantro, chopped


  1. Heat oven to 300 degrees

  2. Heat oil in a large dutch oven over medium high heat. Season the beef with chili powder, cumin, salt and pepper. Place the beef in the dutch oven and sear for about 3 minutes per side.

  3. In a food processor add the carrot, 1 onion, garlic, chipotle peppers and tomatoes. Pour over the beef, add the beef stock and bay leaves. Transfer to the oven, cover and cook for 3-4 hours until fall apart tender.

  4. When the beef is cooked, remove from the pot. Remove 1 1/2 cup of the broth and add to a bowl for dipping. Shred the beef and add back to the broth.

  5. Heat a skillet over medium high heat. To fry the tacos, dip a corn tortilla in the broth. Add the beef and cheese, then fold and fry on both sides until crisp. Repeat for all the tortillas.

  6. Serve with broth, minced white onion, cilantro and limes.

Takes 4 1/2 hours

Serves 6-8

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