Jul 14 2026
Restaurants›Moonshine 152›Menu Addition: Pan Fried Carnitas Birria Tacos Recipe

Menu Addition: Pan Fried Carnitas Birria Tacos Recipe

Inspired by Moonshine 152
Time4h
Serves2

Shredded Beef & Cheese Tacos, Red Pickled Cabbage Salsa, Smoky Sriracha Mayo, Birria Dipping Jus (2 Tacos)

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Ingredients

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For the Carnitas

For the Red Pickled Cabbage Salsa

For the Smoky Sriracha Mayo

For the Tacos

Method

For the Carnitas

  1. 1

    Sear the Beef

    In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side.

  2. 2

    Add Aromatics

    Add the chopped onion, crushed garlic cloves, bay leaves, cumin, oregano, and water to the pot. Bring to a boil, then reduce to a simmer.

  3. 3

    Cook the Beef

    Cover and simmer the beef for about 3 hours, or until it is fork-tender. Check occasionally and add more water if necessary.

  4. 4

    Shred the Beef

    Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot to soak up the juices.

For the Red Pickled Cabbage Salsa

  1. 5

    Prepare the Pickling Liquid

    In a bowl, whisk together apple cider vinegar, sugar, and salt until the sugar is dissolved.

  2. 6

    Mix the Vegetables

    In a large bowl, combine the sliced red cabbage, red onion, and shredded carrot.

  3. 7

    Pickle the Vegetables

    Pour the pickling liquid over the cabbage mixture, tossing to coat. Let it sit for at least 30 minutes or refrigerate for up to 2 hours.

For the Smoky Sriracha Mayo

  1. 8

    Combine Ingredients

    In a small bowl, mix together mayonnaise, sriracha, smoked paprika, and lime juice until well combined. Adjust seasoning with more sriracha if desired.

For the Tacos

  1. 9

    Prepare Tortillas

    Heat the corn tortillas in a dry skillet over medium heat until warm and pliable, about 30 seconds per side.

  2. 10

    Assemble Tacos

    Divide the shredded beef among the tortillas. Top with shredded cheese and pickled cabbage salsa. Drizzle with smoky sriracha mayo and garnish with chopped cilantro.

  3. 11

    Serve

    Serve the tacos with lime wedges on the side for squeezing over the top.

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