These tacos are a favorite. We made them for a Superbowl party and they were a hit!
Ingredients:
1 Chuck Roast
1 - 7oz can of chipotle peppers in adobo sauce
1 cup beef broth
1/2 onion chopped
2 tablespoons jarred fresh minced garlic, or 4 cloves minced
3 tablespoons Nashville Spice Company Birria Taco Seasoning
Salt and pepper
Directions:
Cut chuck roast into large cubes (about 4-6 pieces)
Season with salt and pepper and sear on each side
Place meat in a roasting pan or Dutch oven. Sauté onions and garlic till fragrant and browned and add to roasting pan. (optional, add beef broth to hot pan to deglaze and get brown bits from pan to add flavor).
In a separate bowl add 1 cup of beef broth and 2-3 tablespoons of birria seasoning and stir to dissolve seasoning, heating up will help process.
Pour over meat and close lid.
Place in a preheated 350-degree oven.
Cook 4-6 hours or until fork tender.
Remove meat from pan and shred in a separate container. Add juice to a fat separator and let sit for 5 mins.
Add juice with fat removed to the shredded meat, just enough to wet it but not submerge it.
Add rest of juice to a stock pot and keep warm.
Dip corn tortillas into juice and add to a hot griddle or non stick skillet, add cheese and shredded beef, fold into quesadillas and sear each side till desired color and crispness.
Serve with ramekin of juice with fresh chopped onion and cilantro inside for dipping.
