Center of Plate

Birria Pot Roast Tacos

2.) These Birria Tacos are made with tender slow-cooked beef pot roast. The star of this dish is the shredded beef, braised to falling-apart perfection in a rich consommé infused with aromatic spices and bold chilies.
60 min
Serves 2-4
  • Pot Roast
  • 1 Tbsp. Apple Cider Vinegar
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 tsp. Ginger
  • ½ tsp. Cinnamon
  • ½ tsp Cloves
  • 4 Dry Ancho Chiles
  • 4 Guajillo Chilies
  • 1 Diced Onion
  • 2 tsp. Garlic
  • 4 Roma Tomatoes
  • 2 Cups Beef Stock
  • Corn Tortillas


  • Cut & seed the peppers heat in a saucepan. Add onions, garlic, and tomatoes. Cook for 5 minutes.
  • Add the spices to the pan, and then the beef broth. Simmer and cover on low heat 20 minutes.
  • Add everything to a blender and mix until smooth.
  • Pour mixture over pot roast and simmer. Reserving half the liquid.
  • Dip each corn tortilla in the consommé and then heat in a pan on each side.
  • Stuff with the meat and cheese and bake for 10 minutes at 350°.
  • Serve with remaining sauce on the side as a dipping sauce.

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