Discover the ultimate Birria Tacos recipe from two Masterchef Legends!

Discover the ultimate Birria Tacos recipe from two Masterchef Legends!

Are you ready to elevate your taco game to a whole new level? If you’re a fan of authentic Mexican cuisine, you’ve probably heard of Birria Tacos. These savoury, juicy and flavourful tacos have taken the culinary world by storm, and for a good reason.

Today, we bring you an exclusive recipe shared by two Masterchef legends - Juan de la Cruz and Khristian Walter - bringing their combined expertise to create the ultimate Birria Tacos. Get ready to indulge in a mouthwatering experience like no other!



* 3 lbs beef chuck roast, cut into large chunks
* Salt, to taste
* 4 dried guajillo chillies, stemmed and seeded
* 2 dried ancho chillies, stemmed and seeded
* 1 can diced tomatoes
* 1 large onion, chopped
* 4 cloves garlic, minced
* 4 cups beef broth, divided
* 2 tbsp vegetable oil
* Corn tortillas

* Oaxacan cheese, shredded


1. Prep the Meat:

    * Allow the meat to reach room temperature and generously season with salt.

2. Sear the Meat:

    * Heat a large pot with a lid over medium-high heat. Sear the meat in batches for about 3 minutes per side until browned. Transfer each batch to a bowl once browned.

3. Prepare the Sauce:

    * In the same pot, add dried guajillo chillies, dried ancho chillies, diced tomatoes, chopped onion, minced garlic, dried oregano, ground cumin, ground cinnamon, and 2 cups of beef broth. Bring to a simmer and cook for 20 minutes until chillies and tomatoes are very soft.

4. Blend the Sauce:

    * Remove the pot from heat and let it cool slightly. Transfer the mixture to a blender. Add 1-2 cups of beef broth or water. Blend until smooth.

5. Pressure Cook the Meat:

    * Return the seared meat to the pot. Pour the blended sauce over it. Swirl 1 cup of beef broth in the blender to capture any remaining sauce and add it to the pot.

    * Seal the pressure cooker and cook on high pressure for 1 hour.

6. Optional Oven Finish:

    * Preheat the oven to 325°F (160°C).

    * After pressure cooking, release the pressure and check if the meat shreds easily. If needed, place the pot (with lid on) in the oven for an additional 2 to 2 1/2 hours.

7. Serve:

    * Remove the meat from the sauce and shred it using two forks.

    * Pour some of the sauce (consomé) into a bowl. Add a bit of beef broth if needed to adjust the consistency.

    * Combine minced onion and cilantro in a small bowl with a few squeezes of lime and a pinch of salt.

    * Mix a spoonful of the cilantro and onion mixture into the consomé and add a squeeze of lime.

    * Dip a corn tortilla into the surface of the sauce (mostly fat) and place it in a non-stick skillet over medium-high heat.

    * Flip the tortilla and add a small amount of shredded meat and Oaxacan cheese. Shape it into a quesadilla or taco and cook until crispy and melted on both sides.

    * Transfer the prepared taco to a baking sheet and keep warm in a 200°F (90°C) oven while making the remaining Birria tacos.

8. Enjoy:

    * Serve the Birria tacos warm, garnished with additional cilantro and lime wedges if desired.


These Birria tacos are packed with flavour and are perfect for any gathering! The Masterchefs have shared their secrets, and now it’s your turn to bring this incredible dish to your kitchen. Enjoy every bite, and don’t forget to share the love with friends and family!

Muchas gracias Juan and Khristian for sharing! Follow their journey and discover more yum dishes here:

Khristian Walker (@khristianwalker) • Instagram photos and videos


Full video:

← Older Post Newer Post →

Leave a comment