Ingredients:
- 3 lbs beef chuck roast, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 1 large white onion, diced
- 6 garlic cloves, minced
- 2 tablespoons Birria Fiesta Taco Blend
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 12-16 corn tortillas
- 8 oz queso fresco or Monterey Jack cheese, shredded
- 1 bunch cilantro, chopped
- 2 limes, cut into wedges
- 1 white onion, finely diced for garnish
Instructions:
1. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef chunks on all sides until well-browned, about 3-4 minutes per side. Transfer to a plate.
2. Reduce heat to medium and add the diced onion to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Return the beef to the pot and sprinkle with Birria Fiesta Taco Blend, stirring to coat the meat evenly.
4. Pour in the beef broth, diced tomatoes, apple cider vinegar, and honey. Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is very tender and easily shreds with a fork.
5. Once the meat is tender, remove it from the broth and shred it using two forks. Set aside.
6. Strain the cooking liquid and return it to the pot. Simmer uncovered for 15-20 minutes to reduce slightly and intensify flavors. Season with salt if needed.
7. To assemble the tacos: Dip each corn tortilla briefly in the cooking liquid, then place on a hot griddle or skillet. Add some shredded beef to one half of the tortilla, top with cheese, and fold over. Cook until crispy on both sides, about 2 minutes per side.
8. Serve the tacos with small bowls of the cooking liquid (consommé) for dipping, along with chopped cilantro, lime wedges, and diced onion for garnish.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Servings: 6-8
- Calories: 420 kcal
Notes:
- For an even richer flavor, prepare the birria a day ahead and refrigerate overnight. The flavors will deepen and any fat will solidify on top for easy removal.
- This recipe can also be made in a slow cooker (8 hours on low) or pressure cooker (45 minutes on high pressure).
Our Birria Fiesta Taco Blend provides the perfect balance of chiles, spices, and herbs without having to source multiple specialty ingredients.