Birria tacos are the ultimate comfort food—a combination of tender, juicy beef, rich consommé, crispy tortillas, and melted Oaxaca cheese. This recipe is made easy and flavorful using Cookwell & Company Birria Taco Starter. Pair it with our Sun Candle 🌞, with its refreshing mint leaf scent, for the perfect cooking ambiance!

Ingredients

• 3-4 pounds beef chuck roast
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon paprika
• 1 tablespoon thyme
• 2 tablespoons beef bouillon
• 2 tablespoons Worcestershire sauce
• 1 teaspoon black pepper
• 2 tablespoons of your favorite all-purpose seasoning
• Salt, to taste
• 1 large onion, chopped
• 2 tablespoons cooking oil
• 1 jar Cookwell & Company Birria Taco Starter
• Water (enough to cover the roast)
• Corn or flour tortillas
• Oaxaca cheese (shredded or pulled apart)
• ½ chopped white onion (for serving)
• Chopped fresh cilantro (for serving)
• Lime wedges (for serving)

Instructions

1. Season the Beef

In a small bowl, combine garlic powder, onion powder, paprika, thyme, beef bouillon, Worcestershire sauce, black pepper, and all-purpose seasoning. Divide the mixture in half. Use half to generously season the beef chuck roast, reserving the rest to flavor the broth later.

2. Sear the Meat

Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Sear the seasoned roast on all sides until golden brown.

3. Build the Broth

Add the chopped onion, Cookwell & Company Birria Taco Starter, and the reserved seasoning mix to the pot. Pour in enough water to fully cover the beef. Stir to combine, bring to a boil, then reduce heat to low. Cover and let it simmer for 2-3 hours, or until the beef is fork-tender and shreddable.

4. Shred the Beef

Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot and mix it with the broth to soak up all the flavor.

5. Prepare the Tacos

Dip each tortilla (corn or flour) into the birria broth, ensuring it’s lightly coated. Place the tortilla on a hot skillet or griddle. Add shredded beef and Oaxaca cheese to one side of the tortilla, then fold it in half. Cook until the tortilla is crispy and the cheese is melted, flipping once.

6. Serve and Enjoy

Garnish your tacos with chopped white onion and cilantro. Serve with lime wedges and a side of consommé (the broth) for dipping.

Tips for the Best Birria Tacos

• For extra crispy tacos, use a cast iron skillet and press gently with a spatula while frying.
• Oaxaca cheese is traditional, but Monterey Jack or mozzarella works well too.
• Pair your cooking experience with the relaxing scent of our Sun Candle—a mint leaf fragrance that uplifts and soothes while you create magic in the kitchen.