Birria Tacos

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  Beef Chuck Roast(907g)
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  1 tsp salt ($0.04)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Yellow Onion(240g)
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  Garlic(30g)
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  Low Sodium Beef Broth(720g)
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  Tomato Paste(15g)
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  Chipotle peppers in adobo sauce
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  Chili powder(10g)
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  Paprika, Smoked(5g)
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  Cumin, Ground(5g)
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  Oregano, Dried(5g)
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  Cinnamon, Ground(3g)
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  2 bay leaves ($0.20)
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  Tortilla, Corn, 6-Inch
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  Cheese, Monterey Jack, 2%(480g)
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  Yellow Onion(60g)
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  ¼ Cup Fresh Cilantro (Chopped, For Garnish $0.20)
• •
  Lime

Instructions

1. 1Pat dry the beef chuck roast and season all over with salt and pepper. Roughly chop the onion and mince the fresh garlic.
2. 2Add the beef chuck roast, chopped onion, minced garlic, low sodium beef broth, tomato paste, chipotle peppers in adobo sauce, chili powder, smoked paprika, ground cumin, dried oregano, and ground cinnamon to a large pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 3–4 hours until the beef is fall-apart tender and shreds easily with a fork.
3. 3Remove the beef from the broth and shred it directly in the pot using two forks, then stir to combine with the consomé. Taste and adjust seasonings as needed.
4. 4Ladle the consomé into a shallow bowl. Working with one corn tortilla at a time, quickly dip both sides into the consomé until lightly soaked but still pliable.
5. 5Heat a non-stick skillet over medium heat. Place the dipped tortilla in the skillet, sprinkle monterey jack cheese on half, top with shredded beef, fold in half, and cook 2–3 minutes per side over medium heat until crispy and golden brown.
6. 6Repeat step 5 with the remaining tortillas until all 8 tacos are assembled and cooked.
7. 7Divide the cooked tacos evenly into 4 airtight containers while hot, leaving space for consomé on the side. Store the remaining consomé in a separate container.
8. 8Serve with small bowls of warm consomé for dipping, fresh diced onion, and lime wedges on the side.