Wagyu Birria Style Tacos
Jonah Chusid
Rated 5.0 stars by 1 users
Category
Tacos
Cuisine
Mexican
Servings
6-8
Prep Time
20 minutes
Cook Time
4 hours
Birria tacos are more than a meal - they’re an experience. At Chu’s Meat Market, we’ve taken this cult-favorite dish and made it unforgettably kosher and decadent by using our richly marbled Kosher Wagyu Chuck Roast, slow-braised until it melts in your mouth. Whether you’re feeding a crowd or making something special for weeknight dinner, these tacos deliver big-flavor authenticity with every crispy, juicy bite.
Ingredients
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3 cups water
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3 cups beef stock
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1 3.5 Lb Kosher Wagyu Chuck Roast
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1 grilled or charred onion
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1 full garlic head - cut open / unpeeled
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1 carrot, rough chop
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2 bay leaves
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4 chilis - ancho or guajillo are best. This will make the dish authentic, but can be skipped in unavailable.
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1 tbsp chili powder
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1 tbsp oregano
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½ tbsp cumin
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salt to taste
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Corn or flour tortillas
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1 bunch cilantro
Directions
Build the Base: Combine water, beef stock, onion, garlic, carrot, bay leaves, chiles, and spices in a large pot - bring to a boil.
Sear for Flavor: Sear your Wagyu chuck on all sides to form a rich crust that deepens the braising flavor.
Braise Low & Slow: Add the seared Wagyu into the broth mixture and braise for 4+ hours until fork-tender. Rest briefly.
Shred & Sauce: Shred the beef right in the pot to soak up every drop of juice.
Prep the Tacos: Heat a skillet on low-medium. Dip tortillas briefly in the braising liquid, then sear until they crisp and deepen in color.
Add a layer of shredded Wagyu and a sprinkle of vegan cheese to one side of the tortilla. Fold in half and cook until the bottom is deeply golden and crisp. Flip and cook the second side until the cheese melts and the tortilla is crackly and rich.
Transfer tacos to a platter and serve immediately with hot broth on the side, plus fresh cilantro, diced onion, and lime = because dipping is half the joy.
