INGREDIENTS

• 2-3 lbs chuck roast, cut into chunks (Optional: Add some beef back ribs or short ribs)
• Salt & Pepper to taste
• 2-3 Tbsp olive or avocado oil 
• 1-2 Lg garlic cloves, peeled and smashed 
• 1/2 Lg onion diced or whole
• 2-3 Tbsp tomato paste
• 1.25 oz Taco 'Bout Birria Seasoning Blend
• 2-3 Tbsp white or rice vinegar
• 2.5-3 cups beef broth (or beef base and water)

Tacos:

• Corn tortillas
• Oaxaca or Mozzarella cheese
• 1/2 Lg finely diced white onion
• Fresh chopped cilantro
• Fresh lime juice

DIRECTIONS

Stovetop:

1. Heat oil in a large pot over medium-high heat.

2. Season the chuck roast with salt and pepper. Brown the pieces in batches until nicely seared, then set aside.

3. When browning the last batch, add the whole crushed garlic cloves to the pot and cook briefly until fragrant.

4. Return all the browned chuck roast to the pot.

5. Add onion, tomato paste, beef base (if using), Birria Seasoning, vinegar, and broth or water directly to the pot. Stir to combine.

6. Bring to a boil, then simmer on low for about 2-2.5 hours until the meat is tender.

7. Remove the meat from the sauce and shred it.

Crockpot instructions:

Add all ingredients to your crockpot and set to cook for 4-6hours.

Remove the meat from the sauce and shred it.

To make tacos:

1. Dip corn tortillas in the top part of Birria 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, Birria meat, onions, and cilantro, onto tortilla.

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 Birria tacos with extra sauce on the side for dipping.

Enjoy your flavorful and crispy Birria tacos!