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Shortcut Birria Tacos

An image of prepared Shortcut Birria Tacos made with steak, Swanson® Spicy Beef Broth, corn tortillas, Oaxaca or mozzarella cheese and cilantro.
  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people

We created an amazing hack for these Shortcut Birria Tacos so you can make them in just 45 minutes!  To make traditional birria tacos, you need to cook the meat for hours before you even begin to assemble the tacos.  We used beef shaved steak instead, which "shaved" off a ton of cooking time!  Just saute the beef with onion and seasonings, then quickly simmer in Swanson® Spicy Beef Broth for the perfect balance of heat and spice.  Fill corn torillas with the beef and Oaxaca cheese (you reserve the broth mixture for dipping- the best part of eating birria tacos) and cook until the tortillas are crispy and the cheese is melted.  Enjoy!


  • 1 pound beef shaved steak
  • 4 tablespoons vegetable oil (amount divided in recipe steps below)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 4 cups Swanson® Spicy Beef Broth
  • 12 corn tortilla (5-inch)
  • 1 1/2 cups shredded Oaxaca or mozzarella cheese (about 6 ounces)
  • 1/4 cup chopped cilantro


  • Tips

    • Beef shaved steak, sometimes called shaved beef, is raw beef that's been very thinly sliced.  It can be found in the fresh meat section of your market.
    • Part of the experience of eating birria tacos is dipping each bite into the flavorful broth.  Serve the broth in 4 small bowls so that everyone has their own for dipping.
  • Step 1

    Season the beef with salt and pepper.  Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat.  Add the beef and cook until browned, stirring often.  Remove the beef from the skillet.

  • Step 2

    Add 1 tablespoon oil to the skillet and heat over medium heat.  Add the onion and cook for 5 minutes or until tender.  Add the garlic, chili powder, oregano, cinnamon and cloves and cook and stir for 1 minute.  

  • Step 3

    Stir in the broth.  Increase the heat to high and heat to a boil.  Reduce the heat to medium-high.  Cook for 8 minutes or until the broth mixture is reduced by almost half.  Return the beef to the skillet and cook until hot.

  • Step 4

    Heat the oven to 250°F. (to keep the first batch of tacos warm).

  • Step 5

    Heat 2 teaspoons remaining oil in another 12-inch skillet over medium heat.  Place tortillas in the skillet.  Top each with 2 tablespoons cheese.  Using tongs, top each with a scant 1/4 cup beef (let the broth drain back into the skillet to use for dipping the tacos).  Cook for 1 minute or until the bottoms of the tortillas are lightly browned and crispy.  Fold the tortillas in half over the filling, pressing down gently with a spatula. Transfer the tacos to a rimmed baking sheet and place in the oven.  Repeat with the remaining tortillas, adding more oil as needed.  Sprinkle with the cilantro.

  • Step 6

    Serve the tacos with the broth mixture for dipping.

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Made With

Calories 618
Total Fat 33 g
Sat. Fat 9.8 g
Trans Fat 0 g
Cholesterol 122 mg
Sodium 1105 mg
Total Carb 33 g
Dietary Fiber 4 g
Sugar 2 g
Protein 45 g
Vitamin D 1 %DV
Calcium 27 %DV
Iron 22 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.