Jules’ Quick-n-Dirty Birria Tacos

This is slow-roasted beef in a rich mole-like gravy which is shredded and served on corn tortillas. It’s traditionally made by rehydrating dried guajillo peppers which are then blended into a sauce. I couldn’t get my hands on dried guajillos so I substituted with a can of red chile enchilada sauce.


4 lb beef chuck roast

1 large yellow onion

Sazonador Total seasoning

Kosher salt

3 tbsp apple cider vinegar


28 oz can crushed tomatoes

10 oz can red chile enchilada sauce

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp dried basil

1 tsp chili powder

1 tsp paprika

3 garlic cloves, minced

Red pepper flakes to taste


Corn tortillas

Fresh limes

Fresh cilantro

Queso fresco, crumbled or shredded jack cheese

Fresh Pico de Gallo:

Roma tomatoes

White onion



Lime juice

•  Cut the chuck roast into large pieces and season well with Sazonador Total and kosher salt.  Don’t trim too much fat. It’s needed for the gravy.

Seared beef chuck roast.

•  Heat heavy skillet over medium heat. Add 2 tbsp olive oil and sear roast pieces, about 4 minutes per side. Place seared roast into slow-cooker.

•  Coarsely chop the yellow onion. Add another dab of oil to the skillet and sauté until golden brown. Add the apple cider vinegar and deglaze the pan. Pour the onions and liquid into the slow-cooker.

•  Add crushed tomatoes, red chile enchilada sauce, cumin, dried oregano, dried basil, chili powder, paprika, garlic and red pepper flakes to a blender.  Blend until smooth and taste. Adjust to your liking, add more heat or salt, etc.

•  Pour the sauce over the beef and onions in the slow-cooker.  Cook on high for 4-5 hours or low for 6-8 hours.

•  When beef is super tender, shred with two forks. Turn slow-cooker off and let simmer for 20-30 more minutes.

•  Preheat a large, wide skillet over medium heat. Add a tbsp of olive oil to the pan. Dip a corn tortilla into the gravy to lightly coat both sides. Place the coated tortilla into the skillet and let it “fry” for 30-40 seconds. Using a wide spatula, flip the tortilla over. Fill one half of the tortilla with a few spoons of the shredded beef, a bit of cheese and a sprinkle of fresh cilantro. Using the spatula, fold the tortilla in half and gently press down. The edges of the tortilla will be slightly crispy.

•  Remove from the skillet and serve with fresh pico de gallo and a lime wedge.