Ingredients:
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 1 large white onion, diced
- 4 garlic cloves, minced
- 1 tablespoon Birria Fiesta Taco Blend
- 1 tablespoon Nashville Heat Wave spice blend
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 12 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
For the Nashville-Birria Hot Sauce:
- 1/4 cup reserved cooking liquid from the beef
- 2 tablespoons vegetable oil
- 1 teaspoon Nashville Heat Wave spice blend
- 1 teaspoon Birria Fiesta Taco Blend
- 1 tablespoon honey
Instructions:
1. Heat vegetable oil in a large Dutch oven 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. In a small bowl, combine the Birria Fiesta Taco Blend and Nashville Heat Wave spice blend, then sprinkle over the meat, stirring to coat 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. Reserve 1/4 cup for the hot sauce, then simmer the remaining liquid uncovered for 15-20 minutes to reduce slightly.
7. Prepare the Nashville-Birria Hot Sauce: In a small saucepan, combine the reserved cooking liquid, vegetable oil, both spice blends, and honey. Warm over low heat, stirring until well combined.
8. 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.
9. Brush each taco with the Nashville-Birria Hot Sauce for an extra kick of flavor.
10. Serve the tacos with small bowls of the cooking liquid (consommé) for dipping, along with chopped cilantro, lime wedges, and diced onion for garnish.
Serving Suggestion:
These fusion tacos deliver the rich, complex flavors of traditional birria with a bold Nashville heat kick. Serve with Mexican rice and a cooling cucumber salad to balance the heat.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Servings: 6
This fusion recipe showcases how our Birria Fiesta Taco Blend and Nashville Heat Wave can work together to create a unique dish that combines Mexican tradition with Southern heat.