Jul 14 2026
Restaurants›Moonshine 152›Pan-fried Carnitas Birria Gringo Tacos Recipe

Pan-fried Carnitas Birria Gringo Tacos Recipe

Inspired by Moonshine 152
Time3h
Serves6

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

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Ingredients

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Carnitas Birria

Pickled Red Cabbage Salsa

Smoky Sriracha Mayo

Tacos

Method

Carnitas Birria

  1. 1

    Prepare the Chilies

    Remove stems and seeds from guajillo and ancho chilies. Heat them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Transfer to a bowl and cover with boiling water. Let them soak for 15 minutes.

  2. 2

    Sear the Beef

    In a large pot, heat a tablespoon of oil over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.

  3. 3

    Cook the Aromatics

    In the same pot, add chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.

  4. 4

    Blend the Sauce

    Once the chilies are soft, blend them with the beef broth, cumin, oregano, and bay leaves until smooth. Pour this mixture over the beef in the pot.

  5. 5

    Simmer the Birria

    Cover and simmer on low heat for about 3 hours, or until the beef is tender and shreds easily.

  6. 6

    Shred the Beef

    Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix well with the sauce.

Pickled Red Cabbage Salsa

  1. 7

    Prepare the Cabbage

    Finely shred the red cabbage and grate the carrot. Place them in a bowl.

  2. 8

    Make the Brine

    In a separate bowl, whisk together the white vinegar, sugar, and salt until dissolved.

  3. 9

    Pickle the Veggies

    Pour the brine over the cabbage and carrot. Mix well and let sit for at least 30 minutes, or refrigerate for several hours.

  4. 10

    Add Cilantro

    Just before serving, stir in the chopped cilantro.

Smoky Sriracha Mayo

  1. 11

    Mix Ingredients

    In a bowl, combine the mayonnaise, Sriracha, smoked paprika, and lime juice. Mix well until smooth.

Tacos

  1. 12

    Warm the Tortillas

    In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.

  2. 13

    Assemble the Tacos

    Fill each tortilla with a generous amount of shredded beef, top with shredded cheese, and fold the tortilla in half.

  3. 14

    Serve with Salsa and Mayo

    Serve the tacos with pickled red cabbage salsa and smoky Sriracha mayo on the side. Don’t forget the birria dipping jus!

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