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

Menu Addition: Pan Fried Carnitas Birria Tacos Grande Recipe

Inspired by Moonshine 152
Time3h
Serves6

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

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Ingredients

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For the Carnitas

For the Tacos

For the Red Pickled Cabbage Salsa

For the Smoky Sriracha Mayo

For the Birria Dipping Jus

Method

For the Carnitas

  1. 1

    Prepare the Beef

    Trim excess fat from the chuck roast and cut it into large chunks.

  2. 2

    Sear the Meat

    In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chunks on all sides until browned (about 4-5 minutes).

  3. 3

    Add Aromatics

    Add chopped onion, minced garlic, bay leaves, cumin, oregano, salt, and black pepper to the pot.

  4. 4

    Slow Cook

    Pour in the chicken broth and bring to a simmer. Cover and cook on low heat for 3-4 hours until the beef is tender and easily shredded.

  5. 5

    Shred the Beef

    Remove the beef from the pot and shred it using two forks. Return shredded beef to the pot and stir to combine.

For the Red Pickled Cabbage Salsa

  1. 6

    Prepare the Vegetables

    Shred the red cabbage, grate the carrot, and thinly slice the red onion.

  2. 7

    Make the Pickling Liquid

    In a mixing bowl, combine apple cider vinegar, sugar, and salt. Stir until the sugar is dissolved.

  3. 8

    Pickle the Vegetables

    Add the shredded cabbage, carrot, and onion to the vinegar mixture. Toss to coat and let sit for at least 30 minutes.

For the Smoky Sriracha Mayo

  1. 9

    Combine Ingredients

    In a small bowl, mix together mayonnaise, sriracha, smoked paprika, and lime juice until smooth.

For the Birria Dipping Jus

  1. 10

    Prepare the Dipping Jus

    In a saucepan, combine 2 cups of the birria broth with dried chilies and a cinnamon stick. Simmer for 10-15 minutes to infuse flavors.

  2. 11

    Blend (Optional)

    For a smoother jus, blend the mixture and strain out solids before serving.

For the Tacos

  1. 12

    Prepare the Tortillas

    In a skillet over medium heat, warm the corn tortillas until pliable (about 30 seconds on each side).

  2. 13

    Assemble the Tacos

    Place a generous amount of shredded beef and cheese on each tortilla. Fold in half.

  3. 14

    Pan-Fry the Tacos

    In the same skillet, add a little oil if needed, and cook the tacos until golden and crispy on both sides (about 2-3 minutes per side).

  4. 15

    Serve

    Serve the tacos hot with red pickled cabbage salsa and birria dipping jus on the side.

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