Zack’s Birria Tacos

Tender, succulent, crispy, and full of flavor


  • 2 lbs. boneless chuck roast
  • 2 lbs. English-cut beef short ribs
  • 2 1/4 tbsps. salt
  • 8 cups water
  • 1 cup white onion
  • 1/3 cup fresh cilantro
  • Adobo
  • Canola oil
  • Lime wedges
  • Corn tortillas


  1. Rub 2 tbsps. of salt all over your chuck roast and short ribs. Combine the roast, ribs, and adobo in a large bowl, tossing to coat the meat. Cover and chill for at least 4 hours or up to 24 hours.
  2. Preheat oven to 300 degrees. Place your meat and adobo mixture in a large Dutch oven with 8 cups of water. Bring to a simmer, uncovered, over medium heat while stirring occasionally. Cover with a lid and place in the preheated oven. Bake until the meat is fork-tender, about 4 hours.
  3. Transfer the roast and ribs from their braising broth into a large bowl. Cover with aluminum foil to keep warm. Cook the broth over medium heat, skimming off fat as needed, for about 20 minutes or until it’s reduced to about 8 cups. Season the broth with salt to taste.
  4. Shred the meat and throw away the bones. Toss the shredded meat with 1 1/2 cups of broth.
  5. Rinse and finely chop the onion and cilantro. Stir together with 1/4 tsp. salt in a small bowl. Set aside.
  6. Heat a large nonstick electric griddle to 400 degrees or a 12-inch cast iron skillet over medium-high heat. Lightly grease with canola oil. Using tongs, dip a tortilla into the adobo broth (2 stacked tortillas are recommended if you’re using fresh ones) and place it in the pan. Top with 1/4 cup of meat. Repeat with as many tacos as will fit on your griddle or pan. Cook until the bottom is lightly browned and crispy, about 1 to 2 minutes.
  7. Fold finished tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat the process to make as many tacos as desired.
  8. Serve tacos hot with the onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping.