Recipe details Medium
Nutrition Per Serving
estimated
THE BEST BIRRIA TACOS
One of my biggest cravings in my first trimester were Birria Tacos with Mexican rice and beans. Now I crave them occasionally and didn't want to get takeout every time so I decided to make them and oh my were they delicious.
Ingredients
- • 4 lbs Chuck Roast
- • 1 teaspoon Oregano
- • 3 Bay Leaves
- • 1 teaspoon cinnamon
- • 2 teaspoon onion powder
- • 2 teaspoon garlic powder
- • Salt to taste
- • 1 tablespoon whole peppercorn
- • 1 sprig thyme
- • 1/2 tablespoon chicken bouillon powder
- • 4 cups beef broth
- • 1 cup water
- • 1 medium onion, roughly chopped
- • 1 tomato, roughly chopped
- • 5 cloves garlic
- • 2 tablespoons tomato paste
- • 1 teaspoon onion powder
- • 1 teaspoon garlic powder
- • Pinch of salt
- • Pinch of pepper
- • 3 Guajillo peppers
- • 2 Ancho peppers
- • 2 Arbol peppers
Instructions
Cut your roast into big chunks. Heat a heavy pot, add some beef tallow (or oil) and brown your meat on all sides.
Once browned, set aside.
Sauce: Place your onion, tomato, and garlic into the pot and add your spices. Let that cook on medium heat and add tomato paste.
In the meantime deseed your peppers and add them to the pot. Cover all of that with water. Let that boil until softened.
Once softened, transfer to blender and blend until smooth.
Now add your meat back to the pot. Add your stock, water and all your spices (cinnamon, oregano, onion powder, garlic powder, peppercorn, chicken bouillon, and salt to taste). Let that simmer on medium heat until meat is very tender.
Recipe from Cookbook Hub - www.cookbookhub.org