About the Recipe
Catagories
Entree
Source
Rich
Ingredients
Birria Bomb
Chuck Roast-2-3lbs
Cheese (Oaxacan is best or Chiuahua)
Beef Broth-32 ounces (or 4 cups)
White Onion - 1 Large
Cilantro
Limes-1-2
Oil
Preparation
How To Cook The Meat:
1. Add the meat, birria bomb and beef broth to a crockpot.
2. Cook on high for 6-7 hours or medium for 7-8 hours. Do NOT remove the meat until it starts to fall apart (should look like it is ready to shred).
How To Assemble:
1. Shred your meat. Put into a bowl, add a couple of spoonfulls of Consome to keep the meat moist.
2. Dip the tortillas in the Consome then put them in a non-stick skillet (Medium heat).
3. Add birria meat and cheese (onions and cilantro are optional).
4. Fold in half (to look like a taco), let it cook for 2-3 minutes.
5. Flip and cook for 2-3 minutes.
6. Remove, lay on a lined baking sheet (line with paper towels or a cookie cooling rack)
7. Serve with a side of warm Consome and lime and enjoy!
Helpful Tips:
Pre-Heat your oven to 200 degrees. As you are cooking, you can store the baking sheet in the oven to keep your tacos warm.
Store in air-tight container and enjoy for 2-3 days.
For crispier shells, it helps to dip shallowly dip the tortilla in the very top layer of the Consome, which is usually more fatty/oily.