Easy Birria Tacos
Birria tacos are perfectly tender, fall-apart beef tacos, cooked in a savory chili broth. These babies are a set-it-and-forget-it type of meal, which is great for easy prep. What makes these so special is the extra consomé to dip in with each bite. So GOOD!
These are made in the InstantPot or CrockPot so give yourself enough time. They're also easily Paleo or Whole30; just omit the cheese and use Siete almond flour tortillas (which I used here).
What you'll need: Serves 6-8
2 pounds beef, trimmed of fat (chuck roast, short ribs, stew meat, sirloin, etc.)
2 Tbsp taco seasoning
2 Tbsp ancho pepper powder
2 Tbsp adobo seasoning
(add 2 Tbsp dried arbol chili powder if you like it spicy)
8 tortillas
For the sauce:
32 oz beef broth (if using low sodium, add 1 tsp salt)
14 oz crushed tomatoes
1 yellow onion, finely diced
6 garlic cloves, minced
1 Tbsp apple cider vinegar
2 Tbsp taco seasoning
2 Tbsp ancho pepper powder
2 Tbsp adobo seasoning
For the toppings:
cilantro
mozzarella
queso fresco, or cotija cheese
diced onion
lime juice
jalapeños
How to make it:
Prep:
Start by making the sauce directly into a cold InstantPot or CrockPot. Mix all of the sauce ingredients together. Set aside.
Pat the meat dry with a paper towel, then sprinkle salt and pepper on all sides. Mix the spices in a shallow plate-bowl; roll the meat around in the mixture fully covering all sides. These spices are mild, sweet and smokey. If you want some heat, add dried arbol chili powder to the mix.
Preheat a large frying pan or a stovetop griddle over medium-high heat. Add a drizzle of oil onto the griddle and wait for it to get hot. Sear all sides of the meat, then place into the pot with the sauce. Set to Stew Meat and cook for 30 minutes per pound of beef; or cover the slow cooker lid and cook for 4 hours on high/6 hours on low.
Prepare:
Once the meat is fully cooked and easily shreddable, carefully remove the meat from the pot and set aside in a bowl. Reserve all of the consomé.
Heat the large frying pan or stovetop griddle over medium heat. Give the tortillas a quick warming on both sides. Don't overcook the almond flour or corn tortillas to a crisp or they'll fall apart. Cook each side about 1-2 minutes. Set aside.
Quickly submerge the warm tortillas in the consomé and let the excess drip off. Lay the tortilla in the hot skillet. Add shredded beef on one half of the tortilla. Top the beef with crumbled queso fresco and a generous amount of mozzarella cheese. Gently fold the tortilla in half and let cook for 2-3 minutes. Flip and let cook another 2-3 minutes, or until golden brown. You will have to work in batches.
Fill each birria taco with fresh cilantro, diced onion, and squeeze lime juice over the top.
Serve hot with a side of the consomé for dipping and enjoy!