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Yields: 10 servings Prep time: 5 min Cook time: 2 hr |
Ingredients: • 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)
| CAST IRON DUTCH OVEN (5 QT.) | STAINLESS STEEL LADLE | KITCHENGEAR NONSTICK FRY PAN (11 IN.) |
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1. Add 2 tablespoons olive oil to fry pan. Sear both sides of the roast over medium-high heat. (About 2 minutes per side.)
2. Transfer the beef roast to the Dutch Oven. Pour the 2 cans of enchilada sauce on top and then add beef broth.
3. Add garlic, onion powder, cumin, and chili powder .
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.)
5. Remove beef and place in a shallow dish. Spoon off rendered fat from broth using ladle and pour onto a plate. Set aside.
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.
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.
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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.
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.
