Birria tacos in cast iron pan with Birria broth on the side

Stovetop Birria Tacos

Chuck roast stewed down with Birria seasoning is the perfect taco filling to feed the family or a game-day crowd. Add cheese and everyone’s favorite taco toppings for a meal that’s a sure-fire winner.

Prep Time

5 Minutes


2 ½-3 hours


18-20 tacos

Stuff you'll need

  • 2 1/2 pounds chuck roast
  • 1 (1 ounce) package Carroll Shelby’s Birria Taco Seasoning
  • 2 teaspoons coarse salt (adjust to taste)
  • 1 (14.5 ounce) can diced tomatoes
  • ½ cup water
  • 18-20 flour or corn tortillas
  • Grated cheese (optional)
  • Toppings of choice, such as chopped onions, tomatoes, cilantro and sour cream

What to do

  1. Rub beef with Birria Taco Seasoning and add salt to taste; place in a Dutch oven or large pot with tomatoes and water.
  2. Bring to a simmer and cover. Cook, covered, until beef is fork tender, about 2 ½ to 3 hours.
  3. When cooked, remove meat and shred; reserve broth in pot.
  4. Dip each tortilla in broth, then place in a skillet over medium heat. Top with some cheese (if desired) and beef, then fold, press and cook each side until golden brown.
  5. Top tacos as desired; serve with a bowl of the broth on the side for dipping.