Let’s taco-bout some of the best dang tacos I’ve ever made.
This recipe is perfect for a Taco Tuesday with friends, or to make for a week of meal prepped lunches! Take your favorite beef roast and slow cook it until the meat is tender and fall-apart juicy. After slow cooking the juicy beef roast and letting it co-mingle with all the delicious flavors, you can quickly assemble a whole pile of baked tacos for you to enjoy, or you can let it cool and put it in the fridge to use for a week’s worth of lunches.
So what is Birria? Birria is a traditional Mexican dish that is typically served as a meat stew or soup traditionally made from goat meat, but can also be made with lamb, chicken or in this case – beef. It’s typically spicy and super savory – just the way I like it. Except, I don’t like a ton of spice so I toned mine down a bit from other recipes I’ve seen. This rich and flavorful meat can be served as a stew, or used to make tacos like I did.
If you’re looking into new ways to make your favorite beef roast, or a way to switch up your Taco Tuesday this recipe is for you.
Best Beef Birria Tacos
Equipment
- 1 Frying Pan or Skillet
- 1 Slow Cooker
- 1 Immersion Blender or Blender
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Zester
Ingredients
Birria Meat and Consomé
- 3-4 pound Chuck Roast
- 4 tbsp Olive Oil
- 2 White Onions, quartered
- 2 tbsp Minced Garlic
- 2 Jalapeños, diced
- 1 tsp Ground Cinnamon
- 2 tbsp Ground Cumin
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- 1 tsp Dried Thyme
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 2 Bay Leaves
- 1 quart Beef Broth
- 7 ounces Queso Oaxaca, shredded
- 20 Street Size Tortillas
Zesty Lime Sour Cream
- 1 cup Sour Cream
- Juice of 2 Limes
- Lime Zest from 1 Lime
- 2 tbsp Chili Powder
- One Bunch of Cilantro, chopped
Instructions
For the Beef
- Quarter the onions and dice the jalapenos. You can remove the seeds from the jalapeños if you don’t want the added kick from them, or keep them in. Put to the side.
- Preheat a frying pan or skillet to high heat. Drizzle the pan with olive oil. When the pan is hot, add the beef and sear for about 2 minutes each side, or until the whole thing is browned.
- Add the browned chuck roast to your crockpot and then add the onions and jalapenos. Next, add the beef broth and your spices.
- Slow cook for 8-10 hours on low.
- When your meat is done slow cooking, remove it from the crockpot and shred it. Put to the side.
For the Consomé
- After slow cooking the beef and removing it from the crockpot you can make your consomé. Remove the bay leaves from the pot, then use an immersion blender to blend the quartered onions and diced jalapenos with the liquid. You can also do this in a blender.
- Once it’s blended, place to the side. You will use this to dip the tacos in.
For the Tacos
- Preheat a skillet or frying pan to medium heat. Preheat your oven to 300 degrees.
- Assemble the tacos by taking a tortilla and putting your Queso Oaxaca on one half of the tortilla. Then, place your shredded beef in the tortilla.
- Fold in half and then put it in the skillet and cook on both sides so that it becomes crispy. Once each taco is done you can put it on a baking sheet and keep it in the oven to keep them warm until you’re done making the rest.
For the Zesty Lime Sour Cream
- In a small mixing bowl, combine your sour cream, lime juice, lime zest, cilantro and chili powder.
To Serve
- Place your tacos on a serving platter, along with your consomé and zesty lime sour cream. Dip your tacos in both sauces and..
