Servings: 12
Calories: 129kcal
Equipment
- slow cooker
Ingredients
Birria Taco
- 2 lbs meat of your choice (preferably goat or cow)
- 1 lb short rib
- 1 tsp extra virgin olive oil
- 7 ancho chiles
- 7 guajillo chiles
- 3 chiles de arbol
- 1 yellow onion
- 6 garlic cloves
- 4 Roma tomatoes
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp coriander
- ¼ tsp cloves
- 1 Mexican cinnamon stick
- 3 bay leaves
- 1 tbsp apple cider vinegar
- 3 cups beef broth
- pickled onions (you can make your own below)
- 3 ozs Oaxacan cheese
- salt and pepper to taste
- cilantro for garnish
- lime for garnish
Pickled Onions
- 1 red onion
- ½ cup apple cider vinegar
- 1 tbsp Swerve sugar substitute
- 1½ tsp salt
- 1 cup warm water
Instructions
- Sprinkle salt and pepper on both sides of all meat(goat/cow and short ribs).
- Add oil to pan and heat over medium-high heat.
- When the oil is hot, add the meat and do a quick/hard sear on both sides. This is simply to brown (dark brown) the meat but not cook it through to the center.
- Remove meat from heat.
- Add dried chiles, onion, garlic cloves, tomatoes, spices, and bay leaves to a pot on the stove top.
- Add water until it covers everything.
- Simmer for roughly 10 – 15 minutes before removing from heat.
- Pour everything through a strainer and add to a blender or food processor.
- Add apple cider vinegar and 1 cup of beef broth to blender. Blend everything until it reaches a smooth consistency.
- Add meat and pepper mixture to a crockpot, along with remaining 2 cups of broth.
- Cook in slow cooker for 3 hours on high/6 hours on low, until meat easily shreds.
- Remove meat and shred.
- Assemble tacos layering lettuce, cheese, meat, sauce, cilantro, and a squeeze of lime.
Pickled Onions
- Slice the red onion as thin as you can. If you have a mandolin, great. If not, thinly sliced will work.
- Stuff the onion slices into a jar (or bowl).
- Combine apple cider vinegar, salt, sugar, and water.
- Stir until all salt and sugar is dissolved.
- Pour mixture over sliced onions, making sure they are immersed in the liquid.
- Enjoy!
Notes
Chef Notes: You can use more or less peppers, depending on how much heat you want the dish to have. I opted to remove the seeds, but you could also leave them in to really give it a jolt. These peppers can be found in the International aisle of most supermarkets and at many farmers’ markets.
Chef Notes: As mentioned, traditionally this is made with goat meat; however, I used a chuck roast along with the short ribs, and it was TO-DIE-FOR.
Chef Notes: You could also soak the tortillas and fry them if you prefer—for my recipe, I opted not to, but I have had them both ways, and both are equally delicious.
Chef Notes: If you are unable to locate Oaxacan cheese, a good substitute would be mozzarella as both are mild, creamy white cheeses.
Nutrition
Fiber: 1g | Calories: 129kcal | Fat: 3.5g | Protein: 18.5g | Carbohydrates: 5g
Tried this recipe?Let us know how it was!