Birria Tacos

Okay so Authentic birria tacos are made with corn tortillas, but that would not be low carb so I used the carb balance tortillas.

Ingredients:

  • 1 Chuck Roast
  • mozzarella cheese
  • 1 can of whole peeled tomatoes
  • 3 chile arbol
  • 2 chile ancho
  • 2 chile guajillo
  • 1 medium yellow onion
  • 8 cloves of garlic
  • 3 whole bay leaves
  • 2 Tbsp paprika
  • 2 Tbsp cumin
  • 3 Tbsp chicken bouillon powder
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • salt and pepper
  • 2 packages low carb tortillas

Instructions:

  1. Cut chuck roast into chunks. If you don’t mind fatty meat leave the fat on there, I trimmed some of mine off.
  2. Season meat with salt and pepper.
  3. Put meat into large pot and cover with water. I did about an inch or 2 above the meat.
  4. Remove seeds from the peppers.
  5. Cut your onion into 4 pieces.
  6. Add peppers, onion, garlic cloves, and bay leaves to the pot with the meat.
  7. Boil for 20min until peppers are soft.
  8. Take out peppers, onion, and garlic and put in a blender to make your consommé. DO NOT BLEND BAY LEAVES. (I did not have a blender so I used a food processor.)
  9. Along with the things above add the can of whole tomatoes, all the seasonings, and 1-2 cups of liquid from the pot.
  10. Blend until smooth.
  11. Add consommé back into the pot and stir.
  12. Simmer for 2-3 hours until meat is tender.
  13. Remove meat and shred.
  14. Dip tortillas into consommé and make sure it is well coated on both sides. *If your consommé seems too thick you can add a little chicken broth to thin it out a little*
  15. Put tortilla on a griddle or skillet and top with cheese and shredded meat.
  16. Brown tacos on both sides.
  17. Top with cilantro and onions if desired.
  18. Serve with a side of consommé for dipping.