Oven Braised Birria Tacos
These oven braised birria tacos are made with slow-cooked beef and crispy tortillas dipped in rich broth. A flavorful, restaurant-style meal at home.
Ingredients
- 4 lb chuck roast
- 1 tablespoon olive oil
- 2½ tablespoons kosher salt
- Black pepper
- 1 large onion chopped
- 5 to 6 cloves garlic smashed
- 2 tablespoons tomato paste optional
- 2 tablespoons ground guajillo
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 cinnamon stick
- 4 whole cloves
- 6 whole allspice berries
- 1/2 teaspoon ancho chili powder
- 2 cups beef broth plus more as needed
- 2 tablespoons apple cider vinegar
- Corn tortillas
- Mozzarella cheese
Instructions
- Season the chuck roast with salt and pepper.
- Preheat oven to 300°F (150°C).
- Heat oil in a Dutch oven and sear the meat on all sides. Remove and set aside.
- In the same pot, sauté onion until softened. Add garlic, tomato paste, and spices. Cook for 1 minute.
- Add vinegar and broth. Return meat to pot. Liquid should come halfway up the meat.
- Cover and bake for 3½ hours until tender.
- Remove and shred the meat.
- Dip tortillas in the fat from the broth, then cook on a skillet. Add beef and cheese, fold, and cook until crispy.
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