How To Make Birria Tacos | Cooking Corner Ep. 1

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

Add about 1.5 capfuls of canola oil into a skillet and heat on high.

Sear the beef chuck shoulder and beef short ribs for about 1 minute on each side until browned.

Cut the serrano chilies down the middle and remove the seeds.

Boil the serrano chilies in water for about 5 minutes.

Turn off the heat and let the chilies steep in the hot water for 20-30 minutes to soften.

Blend the softened chilies with some of the boiling water to create a chili sauce for the broth.

Chop the white onion and add it to the slow cooker with the seared meats.

Add bay leaves, sassoon seasoning, adobo seasoning, and garlic salt to the slow cooker.

Pour the chili sauce over the meat and onions in the slow cooker.

Cover and cook on low for 6-8 hours until the meat is tender.

Once cooked, shred the beef and set aside.

Warm the corn tortillas on a skillet until pliable.

Assemble the tacos by placing shredded beef in the tortillas and topping with chopped onions, cilantro, and queso.

Serve with lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens