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Birria Stew and Taco Recipe
Slow-cooked to perfection, our tender beef or goat meat is infused with a blend of aromatic spices. Our Birria Tacos promise a delicious and satisfying dining experience that celebrates the essence of authentic Mexican street food.
Ingredients
- 1.25 oz Bírria Taco Seasoning
- 2-3 lb chuck roast, cut into chunks
- Salt & Pepper to taste
- 3 Tbsp olive or avocado oil
- 2 Lg garlic cloves, peeled and smashed
- 1/2 Lg diced onion
- 2 Tbsp tomato paste
- 2 Tbsp white, apple cider or rice vinegar
- 2.5 cups beef broth (or beef base and water)
- Corn tortillas
Toppings:
- Oaxaca or Mozzarella cheese
- 1/2 Lg finely diced onion
- Fresh chopped cilantro
- Fresh lime juice
Stovetop Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Season the chuck roast with salt and pepper. Brown the chuck roast, then set aside.
3. In the same pot, sauté garlic until golden, then onions and cook until translucent.
4. Stir in tomato paste, Bírria Taco Seasoning and vinegar, mix to combine then add broth.
5. Return the browned chuck roast to the pot.
6. Bring to a boil, cover and simmer on low for about 2.5-3.0 hours or until the meat is very tender. Remove the meat from the sauce and shred it.
Crockpot Instructions:
Add all ingredients to your crockpot and set to cook for 4-6 hours.
Remove the meat from the sauce and shred it.
To make tacos:
1. Dip corn tortillas in the top part of Bírria broth (should be mostly fat).
2. Place the coated tortillas on a hot pan or flat grill until they become slightly crispy.
3. Add cheese, Bírria Meat, onions, cilantro and lime.
4. Fold the tortilla over to create a taco shape.
5. Continue cooking until the cheese melts and the tortilla becomes crispy and golden brown.
6. Serve your delicious Bírria tacos with extra sauce on the side for dipping.
Enjoy your flavorful and crispy Bírria tacos!
Options: Serve Bírria Meat over rice , with mashed potatoes, over pasta or serve with your favorite vegetable.