Plat
Slow Cooker Birria Tacos
6 h 30Pour 8Nutri-Score C€€
C
6 h 30
6 h 30Slow Cooker Birria Tacos
recette de
Qua | Food + Fashion ✨
@thequacollective
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef chuck roast (cut into large chunks)Viandes1,5 kg
Birria Bomb seasoningÉpicerie1 morceau- beef brothÉpicerie500 ml
- corn tortillasBoulangerie16 morceaux
Oaxaca cheese (shredded)Produits laitiers300 g
white onion (finely diced)Fruits et légumes1 morceau
cilantro (chopped)Fruits et légumes20 g
lime (cut into wedges)Fruits et légumes2 morceaux
par portion
Nutrition
593kcal
- Glucides
- 33 g
- Protéines
- 43 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Season and load the slow cooker
- Place the beef chunks in the slow cooker.
- Add the Birria Bomb seasoning and pour in the beef broth.
- Étape 2
Cook low and slow
- Cover and cook until the beef is fall-apart tender.
- Étape 3
Shred the beef
- Shred the beef with two forks and mix it back into the consommé.
- Étape 4
Dip and griddle the tortillas
- Dip each tortilla into the fat on top of the consommé.
- Griddle the tortillas in a hot pan until they start to crisp.
- Étape 5
Fill and fold the tacos
- Add shredded beef and cheese to each tortilla.
- Fold and griddle until the cheese melts and the tortilla is crispy.
- Étape 6
Serve
- Top the tacos with onion and cilantro.
- Serve with lime wedges and a cup of consommé for dipping.