Classic Beef Birria (Tacos & Quesabirria)

Ingredients

• 1 Spicito Birria Bomb

• 4 cups water

• 3 lb beef chuck roast (or 2–4 lb other stewing beef), cut into large chunks

• 1 small onion, quartered

• 3–4 cloves garlic, peeled (optional)

• Corn tortillas

• Shredded cheese (Oaxaca, mozzarella or Mexican blend)

• Chopped onion, cilantro, lime wedges

Slow Cooker Directions

1. Add beef, onion and garlic to the slow cooker.

2. In a bowl or measuring cup, add 4 cups water and the Birria Bomb. Let soften, then whisk or break apart until mostly dissolved. Pour over the beef.

3. Cover and cook on LOW 6–8 hours or HIGH 4–5 hours, until beef is very tender and shreds easily.

4. Remove beef, shred with two forks, skim excess fat from the top of the broth if desired, then return shredded beef to the broth.

Instant Pot Directions

1. Add beef, onion, garlic, Birria Bomb and 4 cups water to the Instant Pot.

2. Cook on High Pressure 60–70 minutes, then allow a natural release for 15–20 minutes.

3. Shred beef and skim excess fat if desired, then return to the broth.

To serve

• For tacos: Fill warm tortillas with shredded birria, top with onion, cilantro and lime, and serve with a small cup of broth for dipping.

• For quesabirria: Dip tortillas in the top layer of broth/fat, place in a hot skillet, add cheese and birria, fold and crisp until golden. Serve with broth for dipping.