Birria Taco tuesday!

Greetings and happy Tuesday! Birria tacos have been really getting a buzz online this past year so I had to give these a try. Birria tacos are stuffed with meat, onions, cheese, and dipped into a delicious soup that comes from the meat used for the tacos. I read that traditionally this dish is made with lamb or goat, but regular cows beef was an OK substitute so that’s what I did with mine. I started by making a chipotle chilli sauce using chipotle peppers, cinnamon, oregano, cilantro, thyme, salt, rosemary, minced garlic, basil, and a bit of water to get things saucy. If you prefer a mild version of this I would suggest using any kind of dry red pepper such as Anaheim, or guajillo and take the seeds out before blending them. After searing my beef, I placed it into my slow cooker and covered it with the sauce. After almost 24 hours I shredded the meat using a fork which was very easy because it was so tender. I added in some fresh chopped white onions and juice from one lime. Thanks for reading and have a great taco Tuesday!

Ingredients

Boneless roast of rump

Chipotle peppers in adobo (optional)

Cinnamon

Oregano

Basil

Cilantro

Minced Garlic

Salt

Cumin

Thyme

Rosemary

Worsterchire Sauce

White onion

Lime

Tortillas

Cheese of Choice (I used a Monterey blend)

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Taelyr Wilson
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