Name: Birria Tacos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 lbs. beef chuck roast (braising steak) (boneless, $14.98*); 1 tsp salt ($0.04); ¼ tsp black pepper (freshly cracked, $0.04); 1 cup white onion (chopped, (½ onion, 180g) $0.65); 4 garlic cloves (minced, (2 Tbsp) $0.38); 3 cups beef broth (24 oz, $0.36**); 1 Tbsp tomato paste ($0.07); 1 chipotle pepper in adobo sauce (diced, $0.23); 2 tsp chili powder ($0.07); 1 tsp smoked paprika ($0.08); 1 tsp ground cumin ($0.04); 1 tsp dried oregano ($0.05); ½ tsp ground cinnamon ($0.02); 2 bay leaves ($0.20); 16 small corn tortillas (taco size, $1.05); 2 cups Monterey Jack cheese (shredded (211g, 8 oz.) $1.89); ¼ cup white onion (diced, for garnish $0.16); ¼ cup fresh cilantro (coriander) (chopped, for garnish $0.20); 2 limes (sliced into wedges, for garnish $0.50)

1

Gather and prep all ingredients.

2

Pat dry the chuck roast and season all over with salt and pepper.

3

Add the beef, chopped onion, minced garlic, beef broth, tomato paste, diced chipotle pepper, spices, and bay leaves to a slow cooker (mine is 6-quarts). Cover and cook on low for 6–8 hours or high for 4–5 hours until the beef is fall-apart tender.***

4

Remove bay leaves and shred the meat directly in the slow cooker.

5

Ladle some broth (consomé) into a bowl. Lightly dip both sides of a tortilla into it.****

6

Heat a non-stick skillet over medium. Place the dipped tortilla in the skillet and sprinkle with cheese on half, top with shredded birria, and fold into a taco.

7

Cook 2–3 min per side until crispy and golden. Repeat with the remaining tacos.

8

Serve your birria tacos hot with small bowls of consomé for dipping. Garnish with diced onion, cilantro, and lime wedges.