Cheat Birria Tacos and Consumé

birria tacos in kitchengear 11 inch pan 

 Yields: 10 servings
Prep time: 5 min
Cook time: 2 hr

• 1 (2 pound) beef round or bottom roast - fat trimmed
• 5 cloves garlic (peeled and slightly smashed)
• 2 (8 ounce) cans red enchilada sauce
• ⅓ cup olive oil plus 2 tablespoons
• 1 (32 ounce) container beef broth
• 1 (10 ounce) package shredded Oaxaca cheese
• 2 tablespoons cilantro (chopped)
• 1 tablespoon cumin

• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 20 corn tortillas

TOOLS NEEDED: (click to purchase)


 1. Add 2 tablespoons olive oil to fry pan. Sear both sides of the roast over medium-high heat. (About 2 minutes per side.)

sear roast in kitchengear fry pan  

 2. Transfer the beef roast to the Dutch Oven. Pour the 2 cans of enchilada sauce on top and then add beef broth.

pour broth over meat in 5 quart cast iron dutch oven

3. Add garlic, onion powder, cumin, and chili powder .

add spices to roast in 5 quart cast iron dutch oven


 4. Sprinkle in salt and pepper. Turn heat to low-medium and cover with lid. Slow cook for 2 hours. (Flip roast after 1 hour.)

cover meat with lid to slow cook in aqua 5 quart dutch oven 

5. Remove beef and place in a shallow dish. Spoon off rendered fat from broth using ladle and pour onto a plate. Set aside.

spoon off grease using stainless steel ladle from dutch oven


6. After the meat has cooled for a few minutes, shred the meat. Stir the remaining broth in the Dutch Oven and spoon 2 ladles full over the shredded meat.

shred meat and add sauce

6. Place 1 tortilla at a time into the rendered fat on the plate. Coat both sides. Heat up the Nonstick Fry Pan over medium heat. Add the tortilla. 
 coat tortilla in grease from cooking meat in dutch oven fry tortilla in kitchgear fry pan

7. Once the tortilla starts to puff up, flip and add 2 tablespoons of shredded cheese. Then add some of the shredded meat. Top with cilantro before folding.

fold taco in half in kitchengear 11 inch nonstick frypan
8. Cook for 1 minute and then flip. Repeat as many times as you'd like. There will be enough meat for up to 20 tacos. 
9. Pour some of the left over broth "consumé" into a bowl for the traditional Mexican dipping for the Birria Taco.
birria tacos plated with consume and 11 inch nonstick kitchengear fry pan


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