Description
A thoughtfully layered taco night featuring slow-braised birria-style beef, crispy pork carnitas, and saucy chicken tinga, paired with simple, balanced sides. Designed for effortless hosting with refined flavor and approachable technique.
Ingredients
Scale
Birria-Style Beef
- 2 1/2 pounds chuck roast, cut into large chunks
- 1 tablespoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 teaspoon cocoa powder
- 2 tablespoons apple cider vinegar
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cups beef broth
- salt to taste
Crispy Pork Carnitas
- 3 – 3 1/2 pounds pork shoulder (butt), cut into large chunks
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1 yellow onion, roughly chopped
- 4 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons sea salt
Chicken Tinga
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chicken broth
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 14 ounces crushed tomatoes
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon oregano
- salt to taste
Mexican Rice
- 1 1/2 cups long grain white rice
- 2 tablespoons garlic olive oil
- 1/2 yellow onion, finely diced
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 1/2 teaspoon cumin
- salt to taste
Charred Cabbage Slaw
- 4 cups shredded cabbage
- 2 tablespoons pineapple white balsamic
- 2 tablespoons lime olive oil
- salt
- 1/2 cup crumbled cotija cheese
Black Beans
- 2 cans black beans, drained and rinse
- 2 tablespoons chipotle olive oil
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1 tablespoon vinegar (sherry, red wine, or white balsamic)
- salt
- fresh cilantro
For Serving
- Corn tortillas – click here for homemade masa tortilla recipe
- Lime wedges
- Pickled red onion
- Radishes
- Avocado rema
- Queso fresco / cotija
- Fresh cilantro
Instructions
Birria-Style Beef
- Season & Sear the Beef. Pat the beef dry and season generously with salt. Heat a heavy pot over medium-high heat and sear the beef in batches until deeply browned on all sides (about 3 – 4 minutes per side). This step build flavor, don’t rush it.
- Make the Sauce. In a blender, combine paprika, chili powder cayenne, tomato paste, cocoa powder, vinegar, garlic, cumin, oregano, and beef broth. Blend until smooth.
- Braise the Beef. Return the seared beef to the pot and pour the sauce over top. Cover and transfer to a 300℉ oven. Cook for 2 1/2 – 3 hours, or until the beef easily shreds with a fork.
- Shred & Finish. Remove beef, shred, and return to the sauce. Keep warm. Skim excess fat if needed.
Crispy Pork Carnitas
Stovetop Method (Original)
- Combine Ingredients. Add pork, citrus juices, onion, garlic, spices, and salt to a large pot.
- Simmer Until Tender. Bring to a gentle simmer, cover, and cook for 2 1/2 – 3 hours until pork is fork-tender.
- Shred the Pork. Remove pork and shred into large pieces (not too fine, you want texture).
- Crisp the Edges. Spread pork onto a sheet pan, spoon a little cooking liquid over top, and broil for 5 – 8 minutes until crispy edges form.
InstantPot Method (Recommended for Ease)
- Add all ingredients to InstantPot.
- Cook on High Pressure for 45 minutes (adjust based on total weight).
- Natural release for 10 – 15 minutes, then release remaining pressure.
- Shred pork and transfer to sheet pan.
- Broil 5 – 8 minutes for crispy edges. Do not skip this step, it’s what makes carnitas taste like carnitas.
Chicken Tinga
- Build the Base. Heat olive oil in a skillet over medium heat. Add sliced onion and cook until soft and lightly golden (about 5 – 7 minutes). Add garlic and cook 1 minute.
- Add Depth. Stir in tomato paste and cook for 1 – 2 minutes to deepen flavor.
- Simmer the Chicken. Add chicken, crushed tomatoes, broth, spices, vinegar, and honey. Stir and bring to a simmer.
- Cook & Shred. Simmer uncovered for 25 – 30 minutes until chicken is fully cooked. Remove, shred, and return to the sauce.
- Reduce Slightly. Let sauce reduce for 5 – 10 minutes so it lightly coats the chicken.
Mexican Rice
- Toast the Rice. Heat oil in a pot over medium heat. Add rice and cook, stirring often, until lightly golden and fragrant (about 3 – 5 minutes).
- Add Aromatics. Stir in diced onion and cook until softened.
- Build Flavor. Add tomato paste and cook for 1 minute.
- Simmer. Add stock, cumin, and salt. Bring to a boil, then reduce to low, cover, and cook for 15 minutes.
- Rest. Turn off heat and let sit covered for 10 minutes. Fluff with a fork before serving.
Charred Cabbage Slaw
- Heat a large skillet over high heat.
- Add cabbage and cook briefly (2 – 3 minutes) until slightly charred but still crisp.
- Remove from heat and toss with balsamic, olive oil, and salt.
- Finish with cotija.
Black Beans
- Heat oil in a saucepan over medium heat.
- Add garlic and cook 30 seconds until fragrant.
- Add beans and cumin. Stir to combine.
- Simmer gently for 5 – 10 minutes.
- Finish with vinegar, salt, and cilantro.
Equipment
10-Piece Glass Nesting Bowl Set
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Cast Iron Tortilla Press, Made in Colombia
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Smithey No. 11 Deep Skillet + Lid
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Buy Now → Notes
- Don’t overload tacos, balance is key.
- Always finish with acid (lime or vinegar)
- Crisping meats at the end is essential
- Use high-quality tortillas
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Dinner, Entertaining
- Cuisine: Mexican-Inspired, Modern Mexican
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