This Birria Starter Takes Your Tacos to the Next Level

birria meat

🥗Healthier: lean beef

💰Cheaper: chicken

Lean beef reduces fat content while chicken is more affordable.

bolillo rolls

🥗Healthier: whole grain rolls

💰Cheaper: white bread

Whole grain rolls increase fiber while white bread is less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese cuts calories while processed cheese is cheaper.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: jarred salsa

Fresh pico de gallo is healthier while jarred salsa is often cheaper.

Dice the onion.

Chunk up the chuck roast and season it.

Heat lard or oil in a pan until hot.

Sear the chuck roast in small batches to get a good sear on the meat.

Remove the seared chuck roast from the pan and set aside.

Add the diced onions to the pan and cook until soft.

Add thyme to the onions to release the aromatics.

Return the seared chuck roast to the pot along with the bira starter and bar roasted tomatoes.

Bring the mixture to a boil, then lower the heat and let it simmer.

Add about 1 teaspoon of tomato paste to the pot.

Cook down for about 2 to 3 hours until the meat is fork tender.

Remove the meat from the pot and shred it with tongs.

Cut the bolillo bread open to prepare for toasting.

Spread refried beans on both sides of the bolillo bread.

Add queso cheese on top of the refried beans.

Layer the shredded birria meat on top of the cheese.

Add slices of avocado and shredded cabbage on top of the meat.

Close the bolillo bread and grill it off until toasted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens