Although the meat for these tacos doesn’t use adobo, as is traditional for birria, the tacos are still delicious! Or skip the tortillas and serve the meat in a bowl, garnished or plain – we like it both ways!
Super easy to make in a crock-pot, but it can be done in a large stock pot too.
Ingredients
- Beef roast approx 4 lb (any roast works, we use chuck roast)
- 1 onion (medium to large)
- Hellfire Farm Chili Blend
- 2 Cups beef stock
- 1 Tbsp Corn starch
- 1/4 Cup water
- Shredded cheese
- Corn tortillas
- Cooking oil
- Salt to taste
Directions
Roughly chop the onion and scatter across the bottom of the crock pot.
Salt the roast lightly (you’ll be adding more salt later) and cover it liberally on all sides with the Chili Blend. Place the roast on top of the onions, and add the stock.
For best results, use a crock pot and start in the morning, cooking on low all day. If you’re starting later in the day use the high setting, or you can use a stock pot on a low simmer. Keep covered while cooking. If using a stock pot, check liquid levels periodically to ensure it doesn’t dry out.
About halfway through the cook time, I remove the roast and cut it into smaller chunks. This is optional, but I think it helps reduce the cook time a little.
You know the meat is done when it pulls apart easily. Remove the meat onto a cutting board or other work area – you will have larger chunks at this point. Using forks, pull it apart into strands.
Place the pulled meat back into the crock pot and add the 1 cup of sauce. Salt to taste and mix well. Keep warm. This flavored tender beef is the birria (also known as barbacoa)
Strain the liquid into a saucepan, reserving 1 cup, and place on medium heat.
Bring the sauce to a boil. Mix 1 Tbsp corn starch with 1/4 cup cold water and add to the sauce. Return to a boil to thicken slightly.
Cover the bottom of a pan (cast iron is best) with 1/16-1/8″ layer of cooking oil and heat. You want it hot enough that the tortilla bubbles immediately and starts cooking in only a few seconds – about 350°.
To assemble the tacos, place a line of birria on a tortilla and cover it with shredded cheese. Carefully place the tortilla flat in the hot oil, then fold one side over the other. This can be tricky at first – it took me a few tries to get the hang of it. Having the oil at the right temperature helps a lot.
Allow to cook on one side until it starts to get crispy, then flip and cook until fully crisp. Set aside to drain.
Serve with a bowl of sauce on the side.
Serves about 6
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