Ingredients
Fire Roasted Salsa:
5 tomatoes
5 jalapeños
(Use serranos for spicier salsa)
1/2 onion
4 garlic cloves
1 tbsp oil
1 cilantro bunch
1 tbsp salt
1 tsp black pepper
1 lime, juiced (optional)
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Birria Tacos:
3.8 LBs chuck roast, cut into 1.5 inch cubes
2 packets of seasoning (I use Spanglish Asadero)
1/2 cup beef stock
1 can fire roasted tomatoes
Instructions
Fire Roasted Salsa:
Char in the oven under broil setting, then remove, blend and add in the salt/pepper/lime and parsley
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Birria Tacos:
Set crock pot to low- add seasoning, meat, tomatoes and beef stock. Stir to combine. Place lid on top and cook for 8 hours. Once complete allow the meat to rest for 10 minutes – then shred beef using a fork. I blend the juices from the crockpot and dunk the tortillas into it before placing into the pan. Load up each tortilla with whatever you like (we do raw onion, the shredded beef, parsley and quest fresco cheese! char both sides until nice and crispy! Serve with the salsa and more of the blended broth on the side.
