Braised Birria-Style Beef Tacos
2x the delicious portions!
- Milk
- Wheat
- Soy
Birria is a flavorful Mexican stewed beef that’s perfect for loading into tortillas (which are perfect for a hungry crowd!). You’ll slow-cook beef with onions and potatoes, then serve it alongside tortillas, radishes, sour cream, cilantro, and lime wedges, family style, so everyone can build their own tacos. Get that braising broth on the table for dipping and drizzling—it’s the best part! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
2 unit
Onion
2 unit
Chicken Stock Concentrate
16 ounce
Beef for Braising
2 unit
Pho Stock Concentrate
1 tablespoon
Fajita Spice Blend
3 unit
Radishes
1 unit
Lime
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Mexican Spice Blend
1 tablespoon
Flour
(Contains: Wheat)
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Pick and separate cilantro leaves from stems; roughly chop stems and leaves. • Halve, peel, and dice onions into 1⁄4-inch pieces. Reserve 2 TBSP diced onion (1⁄4 cup for 8 servings) in a small bowl; add enough cold water to cover and set aside to soak until ready to serve (this removes the raw bite from onion). Dice potatoes into 1-inch pieces.
• Open package of beef* and drain off any excess liquid. • Heat a large drizzle of oil in a large, heavy-bottomed pot over medium- high heat. Add beef, cilantro stems, and remaining onions; season with salt and pepper. Cook, stirring occasionally, until beef begins to brown and onions begin to soften, 4-5 minutes.
• Sprinkle flour, Mexican Spice Blend, and Fajita Spice Blend over beef. Cook, stirring, until spices are lightly toasted and fragrant, 30-60 seconds. • Add potatoes, pho stock concentrates, chicken stock concentrates, 2 cups water, and 1⁄2 tsp sugar (4 cups water and 1 tsp sugar for 8 servings); stir to combine. • Bring to a boil, then cover and reduce heat to medium low. Cook, stirring halfway through, until potatoes are tender and beef is cooked through, 35-40 minutes (40-45 minutes for 8).
• While birria cooks, trim and halve radishes; thinly slice into half-moons. Quarter lime, then halve each wedge lengthwise (you’ll have 8 wedges for 4 servings; 16 wedges for 8).
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
• Using a slotted spoon, carefully transfer beef and potatoes to a large serving bowl. Carefully transfer broth to a medium serving bowl (use a second large bowl for 8 servings). • Serve tortillas, beef and potatoes, broth, cilantro leaves, radishes, lime wedges, sour cream, and reserved onion (draining first) family style and let everyone build their own tacos! TIP: Dip your tacos in the broth or spoon atop tacos.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tender, flavorful beef, though some found it bland and unlike traditional birria; consider adding extra spices for more depth 🌶️.
- Ease of prep: While tasty, several noted it was time-consuming to prepare; start early and expect a longer cook time than indicated.
- Suggestions: Many preferred to omit the potatoes; try substituting with rice or adding peppers for a more authentic birria flavor.
- Leftovers: Several mentioned the dish tasted even better the next day, with large portions providing good leftovers.
- Texture: Some found the meat tough or chewy; consider cooking longer for more tenderness.
