Tacos de Birra
Ingredients
- 3-4 Lbs Beef Chuck Roast season both sides with salt & pepper
- 1 Quart Beef Broth Or 4 cubes/2tbs bullion and 4 cups water
- 1/4 Tsps whole peppercorns
- 2 Bay Leaves
- 2 Yellow Onions one halved, one diced
- 6 Cloves Garlic peeled
- 2 Roma Tomatoes
- 3 Dried Guajillo Peppers
- 2 Dried Ancho Peppers
- 3 Dried Chiles de Arbol Use 1 or skip if you don’t like spice
- 2 Dried Chipotle Peppers (Chile Moria) skip if you don’t like spice
- Salt & Pepper to taste
- 1 Pinch Sugar only if your consomé is bitter
- 16 Ounces Mild White Cheese (Mozzarella) shredded
- 20-30 Corn Tortillas
- Olive Oil for the skillet
- Cilantro chopped, for serving
- 2-4 Limes quartered, for serving
Instructions
Meat and Consome Preparation
- Remove the seeds and stems from the chiles and rinse. In a saucepan add chiles, 1 onion cut in halves, garlic, peppercorns, bay leaves, two cups of broth, and simmer for 10-15 minutes. Carefully pour into a blender or food processor and blend thoroughly. Strain and reserve the liquid. Taste the liquid and if it is a little bitter, add a pinch of sugar.
- Add chuck roast, broth, and the liquid from step one to a crock pot or a large pot. For the crock pot cook on low 6-8 hours or high 3-4 hours. On the stove, cook covered on low heat for 6-8 hours. Or until meat is fork tender.
- When the meat is done, remove, and let rest for 5-10 minutes. Shred.
Traditional Method for Taco Preparation
- Traditionally you dredge the tortillas quickly through the broth and then immediately add to a hot skillet top with meat, cheese, cilantro, and diced onion. Wait 10-20 seconds and then gently fold over. Cook each side until golden brown and cheese is melted.
My Method for Taco Preparation
- I prefer to create an assembly line so I can cook several tacos at one time. I put the shredded meat in a bowl and mix in some of the broth. I lay out as many taco shells as I want to use (approx 6 per person). Then assemble with the meat, cheese, cilantro, and diced onion.
- I lay out as many taco shells as I want to use (approx 6 per person). Then assemble with the meat, cheese, cilantro, and diced onion.
- On a hot skillet, I place the tacos (I can fit 6 at a time on my electric skillet) cook 10-20 seconds, then carefully fold in half. Cook for a few minute per side until golden and cheese is melted.
Serving
- Pour a cup of consommé for each person.
- Serve with lime wedges. You can squeeze lime into the broth, on the tacos, or both.
- Hope you enjoy!
Video
Notes
Typically the taco shells are dipped in the broth before frying. This recipe uses a boneless chuck, so there’s not enough oil for that method. If you are using a bone-in meat, try the traditional method, it’s amazing!