Beef Birria Tacos

Beef Birria Tacos

Birria is a traditional slow-cooked dish from the Jalisco state of Western Mexico. Similar to slow-cooked barbacoa, birria is usually made into a stew. Birria is also served on bread or on tortillas as Beef Birria Tacos, which are stuffed with cheese and finished in a pan for a minute until crispy. Our Birria Seasoning gives the shredded meat the very savory flavor you expect.

The meat is braised for several hours so it is fork tender, and shreddable. The broth is very savory and is used to flavor the tortillas and as a dip for the crispy Birria Tacos. Top them your way with cilantro and onions. Just serve with a side of beans and rice and you have a complete and delicious lunch or dinner. Enjoy!

Serves 4 to 6

Ingredients:
Beef Birria:
2 Pounds Beef Chuck Roast
3 Tablespoons Olive Oil, plus extra for assembling the tacos.
2 Teaspoons Sea Salt
2 Teaspoons Freshly Ground Black Pepper

Sauce:
3 Tablespoons Sheffield’s Birria Seasoning
1 15-16 Ounce Can Crushed Tomatoes
¼ cup Apple Cider Vinegar
4 cups Low-sodium Beef Broth

Toppings:
2 Cups Shredded Oaxacan, Monterrey Jack, or Mozzarella Cheese
Chopped Onion
Chopped Fresh Cilantro
Small Lime Wedges
Taco Size Corn Tortillas (not the small street size)

Directions:
Preheat oven to 325ºF. Set rack to middle position.

Season the chuck roast with the salt & pepper on both sides.

Add the oil to a large Dutch Oven or other heavy, high-sided, oven-proof skillet. Heat over medium high heat. When the oil starts to shimmer, add the roast. Sear until browned on all sides, about 1 to 2 minutes per side. Transfer to a plate.

In the same pan, add the half of the beef broth, and Birria Seasoning. Bring to a boil. Add the crushed tomatoes. Stir to break up. Transfer the roast back to the pan. Add the rest of the broth and the apple cider vinegar. Bring to a simmer. Cover, transfer the Dutch Oven to the oven. Cook for about 2 ½ to 3 hours until the beef is fork tender and shreddable. Check after 2 ½ hours.

Remove from the oven. Transfer to a cutting board and shred with 2 forks. Lightly cover with foil to keep warm.

To assemble the tacos, heat a large non-stick skillet over medium heat. Add a teaspoon of the extra olive or canola oil. Dip each corn tortilla into the broth mixture. Place in the skillet and pan fry on one side for about 30 seconds and flip over. Add 2 to 3 tablespoons of the shredded meat and about 2 tablespoons of the shredded cheese. Fold over and cook for a minute until crispy.  Turn over and cook another minute until crispy. Watch so they don’t burn. Transfer to a plate. Serve with a small bowl or ramekin of the consume/broth for dipping. Assemble the remaining tacos the same way.

Let each person top their tacos with some chopped onion, cilantro and a squeeze of lime. We like to serve our tacos with refried or black beans and Mexican rice. Yes, very traditional, but very good. Enjoy!