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

Pan Fried Carnitas Birria 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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Beef Preparation

Taco Assembly

Pickled Red Cabbage Salsa

Smoky Sriracha Mayo

Method

Beef Preparation

  1. 1

    Prepare the Chiles

    Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened.

  2. 2

    Blend the Marinade

    In a blender, combine the softened chiles, garlic cloves, cumin, oregano, bay leaves, salt, and black pepper. Blend until smooth, adding some beef broth if needed to achieve a smooth consistency.

  3. 3

    Cook the Beef

    In a large pot, add the beef chuck roast and pour the blended marinade over it. Add the remaining beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2-3 hours until the meat is tender and easily shreds with a fork.

  4. 4

    Shred the Beef

    Once cooked, remove the beef from the pot and let cool slightly. Shred the meat using two forks and return it to the pot to soak in the juices.

Pickled Red Cabbage Salsa

  1. 5

    Prepare the Pickling Solution

    In a bowl, combine apple cider vinegar, sugar, and salt. Stir until the sugar and salt dissolve.

  2. 6

    Pickle the Vegetables

    Add the shredded red cabbage and carrots to the pickling solution. Let it sit for at least 30 minutes, or refrigerate for up to 2 hours for enhanced flavor.

Smoky Sriracha Mayo

  1. 7

    Mix the Ingredients

    In a small bowl, combine mayonnaise, Sriracha, smoked paprika, and lime juice. Mix well until fully combined.

Taco Assembly

  1. 8

    Prepare the Tacos

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

  2. 9

    Assemble the Tacos

    Fill each warm tortilla with shredded beef, a generous sprinkle of shredded cheese, and some fresh cilantro. Top with pickled red cabbage salsa and drizzle with smoky Sriracha mayo.

  3. 10

    Serve

    Serve the tacos with the birria dipping jus on the side for dipping.

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