Easy Birria-Style Beef Tacos – Birria-style tacos are all the rage in Southern California. These are so easy to make. Throw ingredients in a big pot and simmer all day. Serve with dipped and toasted corn tortillas, Oaxaca cheese and luscious dipping sauce.
Dip, bite, repeat. Yum! – olive oil, boneless chuck roast (may sub 2 lb. chuck & 1 lb. short ribs), Kosher salt, black pepper, yellow onion (quartered), carrots (peeled and cut into 4 pieces), garlic (minced), cumin (ground), oregano, chili powder, bay leaves, chili Colorado sauce, chicken broth, corn tortillas, Oaxaca cheese (grated), white onion (diced for garnish), cilantro (diced for garnish), jalapeño pepper (diced small for garnish), limes (quartered for garnish), On high heat, pour the olive oil in a large enameled cast iron pot. Season the chuck roast with salt and pepper and lay it in the pot to brown for about 5 minutes on each side.; Reduce the heat and add the onion and carrot for 3 minutes. Now add the garlic, cumin, oregano, chili powder and bay leaves. Toast for a moment.; Add the Colorado sauce and chicken broth. Bring to a boil and reduce to simmer. Cover the pot and braise until meat is tender for shredding (about 4 – 5 hours).; Skim some fat from the top of the pot and set aside in a bowl. Once the meat is tender, shred it and set aside for assembling tacos. Strain the remaining braising liquid of onion and carrot. Place back in the pot to reduce while cooking the tortillas.; In a non-stick skillet, add some reserved fat to the pan and heat for frying the corn tortillas. Dip tortilla in the braising liquid very quickly, then place in the skillet. Fry for about a minute and turn over. ; Now add 2 tablespoons of Oaxaca cheese to melt on the tortilla while it browns on the second side. Add a portion of shredded beef. Fold over to taco and let the cheese melt completely and tortilla brown to golden reddish crispiness. Repeat until all tacos are assembled.; Ladle broth into individual small bowls. Garnish with cilantro. Serve individual tacos and broth on a plate for each person. Serve optional garnishes on the side.; –
Easy Birria-Style Beef Tacos
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
Birria-style tacos are all the rage in Southern California. These are so easy to make. Throw ingredients in a big pot and simmer all day. Serve with dipped and toasted corn tortillas, Oaxaca cheese and luscious dipping sauce.
Dip, bite, repeat. Yum!
Birria-style tacos are all the rage in Southern California. These are so easy to make. Throw ingredients in a big pot and simmer all day. Serve with dipped and toasted corn tortillas, Oaxaca cheese and luscious dipping sauce.
Dip, bite, repeat. Yum!
On high heat, pour the olive oil in a large enameled cast iron pot. Season the chuck roast with salt and pepper and lay it in the pot to brown for about 5 minutes on each side.
Reduce the heat and add the onion and carrot for 3 minutes. Now add the garlic, cumin, oregano, chili powder and bay leaves. Toast for a moment.
Add the Colorado sauce and chicken broth. Bring to a boil and reduce to simmer. Cover the pot and braise until meat is tender for shredding (about 4 - 5 hours).
Skim some fat from the top of the pot and set aside in a bowl. Once the meat is tender, shred it and set aside for assembling tacos. Strain the remaining braising liquid of onion and carrot. Place back in the pot to reduce while cooking the tortillas.
In a non-stick skillet, add some reserved fat to the pan and heat for frying the corn tortillas. Dip tortilla in the braising liquid very quickly, then place in the skillet. Fry for about a minute and turn over.
Now add 2 tablespoons of Oaxaca cheese to melt on the tortilla while it browns on the second side. Add a portion of shredded beef. Fold over to taco and let the cheese melt completely and tortilla brown to golden reddish crispiness. Repeat until all tacos are assembled.
Ladle broth into individual small bowls. Garnish with cilantro. Serve individual tacos and broth on a plate for each person. Serve optional garnishes on the side.
