My family LOVES birria tacos. Birria is a Mexican beef stew, traditionally made with lamb, but my recipe uses beef. Clearly, this is not the traditional way to cook birria. But, it taste just as delicious and meets my Mexican husbands approval as I'm sure it will meet yours as well. All you need is a crockpot and a few simple ingredients.
INGREDIENTS:
You will need Heavy Duty foil and a crockpot!
3lbs of bone less Chuck Roast Beef
BIRRIA MIXTURE-
1 teaspoon Cumin
1 teaspoon Oregano
2 tablespoons Chile powder
2 Bay leafs
1 teaspoon Garlic salt
1 teaspoon salt
1 teaspoon ground black pepper
2 Garlic Cloves- Minced
1 Small onion- chopped
(2) 7oz Cans of Green Chilies- Diced
BIRRIA BROTH-
2 cups of water- boiled
2 Beef bouillon cubes
TACOS-
Limes
Tortillas
Onions and cilantro for garnishing
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-In a small bowl mix together all of the ingredients listed under, "Birria mixture." This will create a reddish paste that you will soon lather onto your beef.
-If desired; trim off any fat from the chuck roast. Most birria recipes keep the fat on as it gives extra flavoring to the meat.
-Cover the chuck roast in the birria mixture. Making sure to use up all the mixture.
(It may seem like a lot but this will help with the natural birria broth.)
-Place the marinated roast on a sheet of foil. Completely wrap the marinated roast in the heavy duty foil.
-Place the foiled roast in the crockpot and cook on low for 8-10 hours.
-When coming to the end of cook time. Boil 2 cups of water and place the 2 beef bouillon cubes into the boiling water. Once the cubes are dissolved- remove from heat.
-Carefully remove the foil off of the roast.
-The roast should easily fall apart . You can help shredding by using two forks or a fork and set of tongs.
-Add the birria broth to the meat and mix it up.
-Cover crockpot with heat off and let sit about 10 minutes to capture juices.
Serve on warm tortillas with rice, salsa, cilantro, onions and limes. and ENJOY!
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EASY SALSA-
(3) Green tomatoes
(3) Roma red tomatoes
(1) Whole Serrano Chile
Broil these 3 ingredients until lightly blackened on a baking sheet (SAVE PAN)
Add 3 ingredients to a blender with salt to taste and 1 whole garlic clove
Add about 1/4 cup to the baking sheet and scrape off the burnt peelings from the tomatoes and chilies.. This will make a delicious broth to your salsa. Add as much broth as you would like to the pureed veggies.
Blend it all together.. add salt to taste.
