Easy Birria Tacos

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Cut the beef roast into large chunks, about 4–5 cm each. Put the beef into a slow cooker, pressure cooker or pot.
2. Drizzle the oil over the meat, then add the salt, pepper and all the spices and the sliced onion. Massage the spices into the beef so every piece is coated.
3. Optionally, cover and refrigerate overnight for more flavour, or cook straight away.
4. Choose a cooking method. Slow cooker: add 4–5 cups of water and cook on high for 8–9 hours, until very tender, adding more water if too much evaporates. Pressure cooker: add 4 cups of water and cook on the braised meat setting (or pressure cook) for 45 minutes to 1 hour, until tender. Stovetop: put the beef and water in a large heavy pot, bring to a simmer over high heat, cover tightly, reduce to
5. Once cooked, strain the meat through a fine sieve and keep the broth. Let it stand so the fat rises to the top.
6. Shred the beef with your hands or two forks and mix it with the cooked onion.
7. Preheat a large frying pan or griddle over medium heat and add a little oil. Dip each tortilla briefly in the fat from the broth. Put shredded beef on one half, top with queso fresco and a generous amount of mozzarella, then fold in half.
8. Fry the tacos 2–4 minutes per side, until golden brown and the cheese has melted. Serve hot with the broth for dipping.
9. For the slaw (optional): thinly slice the cabbage, toss with cilantro, salt, lime juice and a little avocado oil.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicOnionCheeseRed onionBeefLimeCabbageMozzarella cheese