Category : Beef

Birria tacos

Amounts are still being tested for this recipe. Superscripts refer to notes at the bottom of the post.

Ingredients

  • 2-3 pound chuck roast
  • 2 cups beef broth
  • 2 tbsp Tomato paste1
  • 2 tbsp Chipotle paste or 8-15 dried chiles2
  • 4-6 cloves garlic3, peeled
  • Taco seasoning OR homemade seasoning with the following ingredients:4
    • Salt
    • Pepper
    • Cumin
    • Smoked paprika
    • Pinch of cinnamon
    • Bay leaves
    • Cloves
  • For final preparation and toppings:
    • Olive oil
    • Corn tortillas
    • Shredded cheese
    • 1-2 limes
    • 4 tbsp chopped cilantro

Instructions

  1. Sear chuck roast in a pan until there is a good crust on all sides.
  2. Place roast in crockpot / slow cooker.
  3. Add broth, tomato paste, chili or chili paste, garlic, and seasoning to the crockpot / slow cooker.
  4. Cook on low until the meat is tender, 6-8 hours.
  5. Hand shred the meat and remove gristle and fat.
  6. Strain broth to remove debris.
  7. Heat oil in a pan.
  8. For each tortilla, dip in the broth mixture from the slow cooker, place in oil. Top with cheese and the shredded meat. Squeeze fresh lime juice on it. Add cilantro. Fold over and cook until the outside is crispy.

General Notes

  • If the broth comes out too salty or too thick, add water and heat back up.
  • Traditionally there is also one onion in the broth with the meat, and extra raw onion is used as a topping at the end, but we don’t eat onions in this house.
  • Use leftover broth to dip the birria tacos in.

Ingredient measurement notes

  1. First time we made this, we used a full can, which was way too much.
  2. The listed amount of dried chiles is good, gives quite a kick. Could use less for milder flavor. If using paste instead of dried chiles, suggested portion is an untested guess.
  3. Untested amount; did not add first time.
  4. Used 1 packet of taco seasoning first time. No suggested portions yet if we mix our own.

Comments

Source: word of mouth from a friend

7-18-2024 |

Homemade Chili

Ingredients

  • 1 (14.5 ounce) can stewed tomatoes, chopped
  • 1 (6 ounce) can tomato paste
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup white wine
  • 1 pinch crushed red pepper flakes
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/3 cup bottled steak sauce
  • 5 slices bacon
  • 1 1/2 pounds ground beef
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can kidney beans, drained
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley

Instructions

  1. In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  3. Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  4. Stir in beans, cilantro and parsley. Heat through and serve.

Comments/Notes

This recipe won a chili contest.  In Texas.  So you know it’s good!  The fact that it’s full of fresh veggies makes it the best chili I’ve ever had.  I also like to add a few peppers to give it spice (jalapeno, poblano, whatever).  It’s not bland without adding peppers, but it’s not at all spicy if you prepare it as-written-above.

8-14-2016 |