07 Jan | All

Birria Tacos

Recipes for Birria tacos have been circling the internet. We couldn’t resist creating our own spin on these authentic Mexican tacos, using a Verde 100% Grass-Fed, Organic Chuck Roast.



  • 1 2 lb. 100% Grass-Fed, Organic Verde Chuck Roast
  • Water
  • 5 ancho chiles
  • 5 guajillo chiles
  • 3 chiles de arbol
  • 4 garlic cloves
  • 4 bay leaves
  • 1 large onion
  • 1 carrot
  • 1 tsp. paprika
  • 1 tbsp. coconut sugar (or your preferred type of sugar)
  • 1 tbsp. chile powder
  • 1 tsp. sea salt
  • 1 tbsp. oregano
  • 1 tbsp. cumin
  • 1 8 oz. jar Classic Chipotle Pepper Adobo in roasted tomato sauce
  • 4 cups (32 oz.) chicken broth
  • Corn tortillas
  • Cojita cheese
  • Cilantro
  • Chopped red onions
  • Fresh lime
  • Avocado oil



  • Place the chuck roast in a large glass dish. Rub chipotle adobo all over the meat until it is fully coated. Cover, refrigerate and allow to marinate overnight.
  • The next day, in a Dutch oven, add chuck roast, ancho chiles, chiles de Arbol, guajillo chiles, peel garlic cloves, whole peeled onion, whole peeled carrot, chicken broth, and bay leaves.
  • Cover chuck roast with water until the chuck roast is fully submerged.
  • Heat at medium-high for 30 minutes. Allow cooling so the mixture is easier to handle.
  • Using a slotted spoon, remove all of the vegetables and peppers from the Dutch oven — everything except for the meat, liquid and bay leaves — and add it to a blender.
  • Add paprika, chile powder, paprika, sea salt, sugar, cumin, oregano, and a spoonful of chipotle adobo to the blender.
  • Blend until it becomes a slightly thick paste. It should have a deep red/brown color.
  • Using a fine-mesh sieve or cheesecloth, pour the paste back into the Dutch oven, making sure to leave no clumps. Stir to combine the blended mixture into the broth.
  • Let the broth and meat simmer for three hours on medium-low with the lid on.
  • While the roast is simmering, chop the red onion and cilantro. Mix them in a small bowl with fresh lime juice and a sprinkle of sea salt. Set aside.
  • Grate cheese and set aside.
  • When your roast is tender and pulls apart easily, remove it from the broth and place it on a cutting board.
  • Using two forks, shred the chuck roast. It should be tender and easy to shred.
  • Add the shredded beef back into the broth.
  • In a small frying pan on medium heat, add oil.
  • Dip a corn tortilla into the broth and then place it in the frying pan.
  • Cook the tortilla on one side for one minute and then flip.
  • Add some cheese and shredded meat, and then fold.
  • Cook taco on both sides till crispy.
  • Serve with onion and cilantro mixture and dip in broth!