Ingredients: |
Ingredients: Birria Taco Meat:
5 lbs chuck roast (or rump roast, round roast, sirloin roast)
½ large white onion, cut into 2" pieces
3 garlic cloves
3 bay leaves
½ tablespoon salt
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon cumin
½ tablespoon dried oregano
7 ounces chipotle sauces
1 cup beef broth
1 pack of queso fresco
Corn Tortillas:
(option to use store bought, but homemade can take the taco to a whole new level)
(this makes 12-16 smaller tortillas so double if needed)
-2 cups masa flour
-½ teaspoon salt
-1 ½ cups water
Birria Taco Toppings:
-chopped cilantro
-diced white onion
-squeezed lime wedge
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Directions: |
Directions:Birria Taco Meat:
1.) Place the beef roast in the bottom of a slow cooker. Add the diced onion, garlic cloves, and bay leaves. In a small bowl, combine the salt, garlic powder, onion powder, cumin, and oregano and then sprinkle on the roast. Top with the chipotle sauce and beef broth. Cover and cook on high for 4 hours, or on low for 6 hours—until the beef is tender and easy to shred.
2.) Once cooked, remove the roast from the juices (SAVE THE JUICES FOR TORTILLAS) and separate the meat from the gristle and the fat. Shred the beef using two forks and set aside. Strain the onions, garlic cloves and any chunks from the broth and transfer to a bowl.
Homemade Corn Tortillas:
1.) Add 2 cups Masa Flour and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball. (If the dough is sticking to your hands add a few sprinklings of Masa Flour. Or, if the dough is still crumbly then add splashes of water until it becomes cohesive.)
2.) Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
3.) Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. It works good to cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
4.) Heat a skillet to medium-high heat.
5.) Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
To assemble the tacos:
1.) Preheat a griddle or cast iron skillet over medium heat. Add a thin layer oil. Dip each corn tortilla into the roast juices and place on the griddle. Let the tortilla cook until slightly crispy, then flip over.
2.) Add some queso fresco and a few tablespoons of shredded beef. Fold the taco in half and continue to cook until both sides of the taco are crispy. Remove from the heat and assemble the remaining tacos.
3.) Open the prepared taco and add some cilantro, onion, and a spritz of fresh lime juice.
4.) Serve with a side of the roast juices as an au jus for dipping your taco! Enjoy! |
This recipe for Queso Birria Tacos is from