Crispy Pot Birria Tacos Recipe: Better Than Takeout

Make the best Crispy Pot Birria Tacos at home with this easy recipe. After making this dozens of times, I’ve perfected the crispy tortillas and rich, flavorful broth. The trick I discovered is frying the tortillas in the leftover broth for an irresistible crunch. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spring Zucchini Basil Soup Recipe for Dinner and Creamy Italian Mushroom Carbonara Recipe for Dinner.

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, cut into chunks
• 1 large onion, roughly chopped
• 6 cloves garlic, peeled
• 2 cups beef broth
• 2 cups water
• 12 small corn tortillas
• Salt, to taste
• 2 tbsp dried oregano
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• Optional: Chopped cilantro
• Optional: Diced white onion
• Optional: Lime wedges
• Optional: Crumbled queso fresco
• Optional: Sliced avocado

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

1. Step 1: Place beef, onion, garlic, beef broth, water, oregano, cumin, paprika, chili powder, garlic powder, onion powder, salt, black pepper, cinnamon, and cloves in a large pot. Bring to a boil, then reduce heat to low. Simmer for 3-4 hours, until beef is tender.
2. Step 2: Remove beef from pot and shred using two forks. Return shredded beef to the pot and stir to combine with the broth.
3. Step 3: In a large skillet, heat a small amount of the beef broth over medium heat. Add a tortilla and cook until crispy, about 1-2 minutes per side. Repeat with remaining tortillas, adding more broth as needed.
4. Step 4: To serve, place a spoonful of shredded beef onto a crispy tortilla, top with your favorite toppings, and enjoy!

Storing & Reheating Crispy Pot Birria Tacos Recipe: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover beef in the broth in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The beef can be cooked and shredded up to 2 days ahead. Store in the refrigerator in the broth until ready to serve.

Freezing Crispy Pot Birria Tacos Recipe: Better Than Takeout

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

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little broth if needed.

Recipe Notes

• Chef tip: For a deeper flavor, sear the beef chunks before adding them to the pot.
• Best substitution: You can substitute the beef with pork shoulder or chicken thighs for a different flavor profile.
• Make-ahead: The beef can be cooked and shredded up to 2 days ahead. Store in the refrigerator in the broth until ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth becomes too thick, thin it out with a little water or beef broth.

Crispy Pot Birria Tacos Recipe: Better Than Takeout

⏱

Prep

15 min

🍳

Cook

3-4 hours

⏳

Total

3-4 hours 15 min

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck, cut into chunks
• 1 large onion, roughly chopped
• 6 cloves garlic, peeled
• 2 cups beef broth
• 2 cups water
• 12 small corn tortillas
• Salt, to taste

Seasonings

• 2 tbsp dried oregano
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp cloves

Optional Toppings

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

Instructions

1. Step 1: Place beef, onion, garlic, beef broth, water, oregano, cumin, paprika, chili powder, garlic powder, onion powder, salt, black pepper, cinnamon, and cloves in a large pot. Bring to a boil, then reduce heat to low. Simmer for 3-4 hours, until beef is tender.
2. Step 2: Remove beef from pot and shred using two forks. Return shredded beef to the pot and stir to combine with the broth.
3. Step 3: In a large skillet, heat a small amount of the beef broth over medium heat. Add a tortilla and cook until crispy, about 1-2 minutes per side. Repeat with remaining tortillas, adding more broth as needed.
4. Step 4: To serve, place a spoonful of shredded beef onto a crispy tortilla, top with your favorite toppings, and enjoy!

Notes

• Chef tip: For a deeper flavor, sear the beef chunks before adding them to the pot.
• Best substitution: You can substitute the beef with pork shoulder or chicken thighs for a different flavor profile.
• Make-ahead: The beef can be cooked and shredded up to 2 days ahead. Store in the refrigerator in the broth until ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the broth becomes too thick, thin it out with a little water or beef broth.

Storage

• Fridge: Store leftover beef in the broth in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze leftover beef and broth in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little broth if needed.
• Make ahead: The beef can be cooked and shredded up to 2 days ahead. Store in the refrigerator in the broth until ready to serve.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 25g
• Fiber: 3g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 8g

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!