Birria Tacos Preparation

Slow-braised beef in aromatic chili broth, served in corn tortillas with savory consommé for dipping. This Mexican street food favorite is rich, tender, and bursting with flavor

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Birria Tacos Preparation

Included Ingredients

Beef, spices, spices, chipotle peppers, smoked paprika, onion, tomato, vinegar, bouillon, salt, seasonings.

Groceries Needed

  • Corn tortillas
  • Lime wedges
  • Cilantro
  • Diced onion
  • Cheese

Optional Additions

  • Salt & Pepper

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

COOK: Follow the cooking instructions below

Serve: Remove meat from sauce and shred into bite-sized pieces. Pour broth into a serving bowl and stir in a handful of diced cilantro.

Heat a non-stick skillet over medium heat. Dip one tortilla into the broth to coat, then place it in the skillet. Cook for 30 seconds, then flip. Add shredded meat and cheese to one half of the tortilla, then fold over. Cook until both sides are crispy and golden, about 1 minute per side.

Transfer to a plate and serve with the broth for dipping

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. Once thawed, place in a Dutch oven with a heavy lid. Add 1 cup of water, cover, and bake at 300°F for 2.5-3 hours, or until beef is tender and shreds easily (internal temperature should reach 165°F). If meat is not tender after 3 hours, continue cooking in 30-minute increments, checking for tenderness each time. Shred meat with two forks and return to the sauce. Warm corn tortillas and assemble tacos. Serve with the cooking liquid (consommé) as a dipping sauce.

Pressure Cooker

Add 1 cup of water and cook on manual (high pressure) for 30-35 minutes, or until internal temperature reaches 165°F. Allow natural pressure release. If meat is not tender or hasn't reached temperature, cut larger pieces in half and pressure cook for an additional 10-15 minutes, then quick release. Shred meat with two forks and return to the sauce. Warm corn tortillas and assemble tacos. Serve with the cooking liquid (consommé) as a dipping sauce.

Slow Cooker

Using a 1.5-2 quart slow cooker, add 1 cup of water and cook on low for 6-8 hours, or until internal temperature reaches 165°F and meat shreds easily. If meat is not tender after 8 hours, continue cooking on low for 1 additional hour, checking periodically. Shred meat with two forks and return to the sauce. Warm corn tortillas and assemble tacos. Serve with the cooking liquid (consommé) as a dipping sauce.

Medium

6 Servings

Oven

Thaw meal in refrigerator overnight. Once thawed, place in a Dutch oven with a heavy lid. Add 2 cups of water, cover, and bake at 300°F for 3.5-4 hours, or until beef is tender and shreds easily (internal temperature should reach 165°F). If meat is not tender after 4 hours, continue cooking in 30-minute increments, checking for tenderness each time. Shred meat with two forks and return to the sauce. Warm corn tortillas and assemble tacos. Serve with the cooking liquid (consommé) as a dipping sauce.

Pressure Cooker

Add 2 cups of water and cook on manual (high pressure) for 60 minutes, or until internal temperature reaches 165°F. Allow natural pressure release. If meat is not tender or hasn't reached temperature, cut larger pieces in half and pressure cook for an additional 15-20 minutes, then quick release. Shred meat with two forks and return to the sauce. Warm corn tortillas and assemble tacos. Serve with the cooking liquid (consommé) as a dipping sauce

Slow Cooker

Add 2 cups of water and cook on low for 6-8 hours, or until internal temperature reaches 165°F and meat shreds easily. If meat is not tender after 8 hours, continue cooking on low for 1 additional hour, checking periodically. Shred meat with two forks and return to the sauce. Warm corn tortillas and assemble tacos. Serve with the cooking liquid (consommé) as a dipping sauce.

Nutrition Facts

Serving Size | 5 oz
229 Calories | 8g Total Fat | 7g Carbs | 2g Fiber | 34g Protein | 2g Sugars | 3g Sat. Fat | 896mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.