{"id":58107,"date":"2025-02-17T01:56:00","date_gmt":"2025-02-17T05:56:00","guid":{"rendered":"https:\/\/www.freshdirect.com\/blog\/?p=58107"},"modified":"2026-04-03T10:37:15","modified_gmt":"2026-04-03T14:37:15","slug":"birria-tacos-cinco-de-mayo","status":"publish","type":"post","link":"https:\/\/www.freshdirect.com\/blog\/birria-tacos-cinco-de-mayo\/","title":{"rendered":"Sichuan Chili Birria Beef Tacos That Bring the Heat"},"content":{"rendered":"\t\t
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Looking for a recipe for Cinco De Mayo or your next taco night? This Sichuan chili crisp beef birria taco recipe is from our team is truly unlike any other we’ve tried\u2014and tasty like no other, too.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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It features slow-cooked beef chuck and short ribs in a consomm\u00e9 broth that doubles as a dip for the tacos, ensuring that there isn’t a dry bite in sight. For the seasonings, you’ve got warm spices, smoky chipotle peppers, and Sichuan chili crisp, which brings a subtle, tingly heat. The whole thing gets wrapped in flour tortillas with melty cheese and onion and cilantro to garnish\u2014it’s unabashedly decadent and oh so satisfying.<\/p>\n

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Get the recipe below and shop the ingredients on FreshDirect<\/strong><\/a>.<\/p>\n

Recipe in partnership with Beef Checkoff<\/a><\/em>.<\/p>\n

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Sichuan Chili Crisp-Infused Birria Tacos Recipe<\/h2>\n

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What You’ll Need:<\/strong><\/span><\/p>\n

For the marinade:<\/em>
3 poblano peppers (or 1 green bell pepper and 2 jalape\u00f1os)
3 tablespoons Sichuan chili crisp
One 7 oz can chipotle peppers in adobo
3\/4 cup crushed tomatoes
1\/4 cup rice vinegar
4\u20136 garlic cloves, to taste
1 sprig fresh or 1 teaspoon dried oregano
1 teaspoon cumin
1\/2 teaspoon paprika<\/p>\n

For the meat:
<\/em>1 1\/2 lb beef chuck
1 1\/2 lb bone-in short ribs<\/p>\n

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For the consomm\u00e9:<\/em>
1\/2 onion, chopped
1 cinnamon stick
33 oz Kettle & Fire mushroom-chicken bone broth<\/p>\n

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For assembly:<\/em>
10-12 small flour tortillas
One 8 oz Pepper Jack cheese block, sliced long & thin with a peeler
Grated Mexican cheese
1\/2 onion, diced
Cilantro, chopped (to garnish)<\/p>\n

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What to Do:<\/strong><\/span><\/p>\n

Make the marinade:<\/em> Drop the poblano peppers in a medium pot of boiling water, remove from heat, and allow to rest for 15 minutes. Then, cut off the stems, slice, and remove seeds and pith. Place in blender with the other marinade ingredients. Blend until smooth.<\/p>\n

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Marinate the meat: <\/em>Generously season the beef chuck and short ribs with salt and pepper, place in a bowl, toss in the marinade, cover, and refrigerate overnight, at least 12 hours.<\/p>\n

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Cook the birria: <\/em>Saut\u00e9 the onions in a pan, then add to your Instapot or slow cooker, along with your meats, marinade, and the remaining consomm\u00e9 ingredients.<\/p>\n

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