Birria Fiesta Tacos

Make it happen.

1. Sear & build base

   ~15 min
   01

   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. 02

   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. 03

   Return the beef to the pot and sprinkle with Birria Fiesta Taco Blend, stirring to coat the meat evenly.

4. Braise low and slow

   3–4 hrs
   04

   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. 05

   Once the meat is tender, remove it from the broth and shred it using two forks. Set aside.

6. Reduce the consommé

   15–20 min
   06

   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. Assemble & serve

   ~10 min
   07

   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. 08

   Serve the tacos with small bowls of the cooking liquid (consommé) for dipping, along with chopped cilantro, lime wedges, and diced onion for garnish.