Birria Tacos

Ingredients

Steps

  1. Take your chuck roast, trim the hard fat off, and cut into large chunks
  2. Season liberally with salt and pepper
  3. Brown the meat in a large pot (big enough to fit everything in)
  4. Turn the heat to low, and add in eight cups of water
  5. Add in your peeled garlic, roughly chopped onion, your dried chilis, your taco seasoning, beef bullion cubes, and your bay leaves
  6. Cover and let simmer for 2-3 hours
  7. Remove your peppers, garlic, and onion from the pot and blend them together with some of the broth from the pot. Return this blended mixture to the pot
  8. Cook for another hour or so until your meat is tender
  9. Remove the meat from the pot and shred it in a bowl with some of the consomme from the pot
  10. Dip your tortillas in the consomme and fry them in a pan
  11. Add your shredded beef and cheese to the tortillas, and fold them over, frying them on both sides
Ingredients
Steps
  1. Take your chuck roast, trim the hard fat off, and cut into large chunks
  2. Season liberally with salt and pepper
  3. Brown the meat in a large pot (big enough to fit everything in)
  4. Turn the heat to low, and add in eight cups of water
  5. Add in your peeled garlic, roughly chopped onion, your dried chilis, your taco seasoning, beef bullion cubes, and your bay leaves
  6. Cover and let simmer for 2-3 hours
  7. Remove your peppers, garlic, and onion from the pot and blend them together with some of the broth from the pot. Return this blended mixture to the pot
  8. Cook for another hour or so until your meat is tender
  9. Remove the meat from the pot and shred it in a bowl with some of the consomme from the pot
  10. Dip your tortillas in the consomme and fry them in a pan
  11. Add your shredded beef and cheese to the tortillas, and fold them over, frying them on both sides