Jul 14 2026
Restaurants›STEPCHLD›Ethiopian Birria Tacos Recipe

Ethiopian Birria Tacos Recipe

Inspired by STEPCHLD
Time3h
Serves6

Beef, berbere spice, Monterey Jack, corn tortillas, white onion, cilantro, pickled red

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat Preparation

Taco Assembly

Method

Meat Preparation

  1. 1

    Prepare the Beef

    In a large bowl, combine the beef chuck roast, berbere spice, minced garlic, salt, and black pepper. Rub the spice mixture all over the beef, ensuring it is evenly coated.

  2. 2

    Sear the Beef

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned beef and sear on all sides until browned (about 3-4 minutes per side).

  3. 3

    Simmer the Beef

    Pour the beef broth into the pot with the seared beef. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, or until the beef is tender and can be easily shredded with a fork.

  4. 4

    Shred the Beef

    Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the beef using two forks, then return it to the pot with the broth to soak up the flavors.

Taco Assembly

  1. 5

    Prepare the Tortillas

    In a dry skillet over medium heat, warm the corn tortillas one at a time for about 30 seconds on each side until they are pliable.

  2. 6

    Assemble the Tacos

    For each tortilla, add a generous amount of the shredded beef, followed by a sprinkle of shredded Monterey Jack cheese. Add diced white onion, chopped cilantro, and a spoonful of pickled red onions on top.

  3. 7

    Serve

    Serve the tacos warm with lime wedges on the side for extra flavor. Enjoy!

More from STEPCHLD