This recipe takes some time, but it's worth the wait! Traditionally cooked on the stove for several hours or overnight, the result is a melt in your mouth tender and flavorful beef. You can speed up the process by using a pressure cooker or Instant Pot.
Ingredients:
- 4oz bag of Claire's Belicious Birria Blend
- 2 lbs beef chuck roast
- Salt and pepper
- Corn tortillas
- Oaxaca Cheese, shredded
Directions:
- Cut beef into roughly 1 ½ -2 inch cubes
- Generously salt and pepper the beef cubes on all sides and season with 2 TBS of the Birria Blend
- Working in batches, sear the beef in on all sides in a large dry frying pan over medium high heat.
- Place seared beef in a large pot. Sprinkle the remaining Birria Blend over the meat. (should be about 1/2 cup). Pour water into the pot until it reaches approximately 1-2 inches above the top of the meat. (*see alternate directions for using a pressure cooker)
- Bring to a gentle boil over medium high heat, uncovered, and boil for about 1 1/2 hours.
- Turn the heat down, cover the pot and let simmer for an additional 3-5 hours. The longer you allow it to simmer, the more tender the beef will be.
Assembly:
- Remove the beef from the pot, reserving the liquid.
- Using two forks, shred the beef.
- Heat a small frying pan on the stove over medium heat. Dip tortilla in the reserved liquid and place in pan. Top with shredded Oaxaca cheese in a thin layer and allow to melt. Top with shredded meat and fold to form taco.
- Serve with reserved Birria liquid for dipping and enjoy!
*If using a pressure cooker/Instant pot that allow you to sear, you can skip the stovetop searing an do everything in the cooker. If your pressure cooker does not allow for searing, follow the first three steps above and then place the seared meat, water and Birria Blend. in the pressure cooker, cover and cook for 4 hours on high. Continue with assembly steps above.
