Easy recipe by @Ohmygoodiescc
INGREDIENTS
2.5 lb beef chuck
Mexican Birria Seasoning A Spice Affair
Extra virgin olive oil
1 large onion, halved
Full head of garlic to roast
3 large tomatoes halved
2 cups water
4 cups chicken broth
¼ cup white vinegar
3 bay leaves
1 tablespoon honey
Dressing
2 tbsp finely diced white onion
1 tbsp chopped fresh cilantro
1 medium lime, sliced
Corn tortillas
PREPARATION
INGREDIENTS
2.5 lb beef chuck
Mexican Birria Seasoning A Spice Affair
Extra virgin olive oil
1 large onion, halved
Full head of garlic to roast
3 large tomatoes halved
2 cups water
4 cups chicken broth
¼ cup white vinegar
3 bay leaves
1 tablespoon honey
Dressing
2 tbsp finely diced white onion
1 tbsp chopped fresh cilantro
1 medium lime, sliced
Corn tortillas
PREPARATION
- Cut beef chuck in 4 large pieces, mix olive oil and 2 tablespoons of A Spice Affair’s Birria blend to coat the meat.
- Heat olive oil in a skillet over medium heat. Braise beef chuck pieces until all sides are browned.
- Prep onion, tomatoes and garlic (with skin) to be roasted in the oven on broil until skin of the tomato is browned. Once done, purée the onion, tomato and garlic (without skin) in a blender.
- Add 2 cups of water and 4 cups of chicken broth with the beef chuck to a soup pot, purée mixture, 2 tablespoons of A Spice Affair Birria Blend, vinegar, bay leaves and honey. Bring to a boil and then reduce heat to medium-low. Simmer until meat is super tender and pulls apart, for around 4-5 hours. (This can also be done in a Crock-pot or slow cooker)
- To serve, dip the corn tortillas into the Birria liquid, grill the corn taco on a griddle or pan until it becomes warmed. Add Birria beef meat and sprinkle with some white onion and cilantro; squeeze lime juice over the top. Enjoy!
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