Beef Birria


  • 4 lbs beef chuck roast
  • 2 cups beef broth
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 jalapenos, diced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup apple cider vinegar
  • Salt and pepper, to taste
  • Corn tortillas
  • Queso fresco, for serving
  • Cilantro, for serving
  • Lime wedges, for serving


  1. In a large pot or Dutch oven, combine the beef broth, onion, garlic, jalapenos, cumin, oregano, cinnamon, cloves, and apple cider vinegar. Season the beef chuck roast with salt and pepper, and place it in the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beef is tender.
  2. Remove the beef from the pot and shred it using two forks.
  3. Heat a griddle or skillet over medium heat. Dip the corn tortillas in the beef broth mixture and then place them on the griddle. Cook for about 30 seconds on each side, or until they are slightly crispy.
  4. Place the shredded beef on the tortilla, and top with queso fresco, cilantro, and a squeeze of lime juice.
  5. Fold the tortilla in half, and enjoy!

Note: This recipe is a traditional recipe from Jalisco, Mexico, it is a popular dish that is served in many taquerias, and it is quite easy to make.

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