Birria tacos from scratch 🌮🔥 vid on YT
Time: 4-5 hours on HIGH
Servings: about 30 tacos
Ingredients:
- 2 white onions
- 1 bulb of garlic
- Birria seasoning/birria bombs
- 30ct yellow corn tortillas
- decent size chuck roast (depending on servings)
- fresh cilantro (optional)
- fresh lime (optional)
- shredded mozzarella
- 1 slicing tomato (you can either roast or blanch it)
- 2 — 32oz containers of beef broth
- chicken bouillon (optional)
- 2 packets Goya Sazon seasoning (optional)
- optional seasonings for meat: paprika, chili powder, salt, black pepper, white pepper, garlic powder, onion powder, ground thyme.
Directions:
Chunk your meat into baseball size pieces, season generously with paprika, chili powder, black pepper, white pepper, garlic powder, onion powder, salt, and ground thyme. Drizzle a little oil onto meat and massage the seasonings until all the meat is evenly coated. Add some oil to a pan, (enough to just coat the bottom) then add in your meat chunks and sear on all sides to your liking. Once they are seared to your preference, add the meat to your crockpot, add 1 onion sliced in half, top with lid and let cook ON HIGH for 4-5 hours. When you come back the meat should be tender enough to shred effortlessly, take the onion out of your pot and place into a blender then set aside, once done shredding meat add back to pot. You are going to roast or blanch your tomato, as well as roast your garlic bulb. When those are ready, add the whole tomato and the roast garlic cloves to your blender with the onion, take about 1/2 cup of the broth from the crockpot and add it to your blender with the ingredients. Blend until fully smooth and incorporated then add to your crock pot, let that cook for another 5-10 minutes. Prepare your diced onion and cilantro garnish.
To Assemble Your Tacos: dip your yellow corn tortilla (flat side down) on the layer of grease at the top of your crockpot, add to a preheated frying pan or skillet, immediately top with your shredded mozzarella, followed by a scoop of your birria meat, add your onion and/or cilantro, let crisp up, fold over, transfer to plate and repeat.
WARNING: these tacos are very ADDICTIVE, I make these once a month. Me and my husband usually finish the 30 tacos in 2 days, my 2 yr old toddler LOVES them as well! All jokes aside, I know yall will enjoy these tacos just as much as we do, if not MORE 🥰🥲
