Birria tacos with juicy beef | Mexican street food

Cut the beef chuck into larger pieces, then season with salt and pepper. Heat 2 tbsp olive oil in a heavy pot and sear the meat pieces all over on high heat for 4-5 minutes until nicely browned.

Add the finely chopped onion and crushed garlic, then sauté for another 2 minutes. Sprinkle with ground cumin, smoked paprika, and dried oregano, then stir well to coat.

Pour in the passata and beef stock. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2–2.5 hours until the beef becomes tender.