Super Easy Birria Tacos!

Like most mothers these days, weekdays are super busy for me.  Often times it's hard to make a good comfort meal during the week.  Traditionally, we celebrate "Taco Tuesday" and this Tuesday I decided to make beef birria tacos, the "IT" comfort food trending right now!  I took a few shortcuts from the traditional way that it is made and the meal came out just fine!

Birria is a traditional slow-cooked Mexican meal made with goat meat.  It can also be made from veal, lamb, beef or pork, to be eaten as a stew or a filling for tacos. 

Here's how I made my dish:

INGREDIENTS:

3‐4 pounds of top sirloin beef
2 teaspoons of ground pink Himalayan salt
1 tablespoon of ground black pepper
2 tablespoons of cumin 
1 tablespoon of dried oregano
1/4 teaspoon ground cinnamon
1 tablespoon of garlic powder
1 tablespoon of steak seasoning
1 tablespoon of ginger powder
1 teaspoon of Liquid Smoke
1 can of Rotel Chunky Tomato and Green Chiles
1 large white onion
1 large green pepper
1 bunch of green onion
4 sprigs of fresh thyme
4 sprigs of fresh parsley
1 cup of fresh cilantro
2 medium limes
5 cups of water
1 pack of corn tortillas
1 lb of mozzarella cheese
1 spray can of canola oil

INSTRUCTIONS:

1).  Wash and trim your beef then cut it into small cubes.  Combine all of your measured dry seasonings into a small bowl.  Next, season the beef with half of your dry seasonings.  Once seasoned, place your beef cubes in a lightly greased, 6-quart or larger pot and sauté until slightly browned.  (I used a Dutch oven pot.)  Once the beef has browned, add in your Liquid Smoke.

2). Chop the onion, bell pepper and green onions into bite-sized pieces.  Place half of the onions and peppers in the pot with your beef.

3).  Add in the can of Rotel Tomatoes and Chiles and 5 cups water and bring to a boil for 10-15 minutes.

4). Turn off your pot of beef and vegetables. Using a slotted spoon, transfer 3/4 of your beef and vegetable mixture to a blender.  Add 2 cups of the cooking liquid, the rest of your dry seasonings and the remaining chopped onions and peppers and blend on high speed until smooth for about 1 minute.

5).  Return all blended ingredients back to the pot.  Add in your fresh herbs and cook on medium heat for about 20 minutes.


6).  While your stew is cooking, heat a griddle (350 degrees) or large nonstick frying pan over medium heat.  (I used a griddle pan). Next, add a little of your cooking liquid to you pan or griddle.  Place as many tortillas that will fit in a single layer in your pan or on your griddle.

7).  Top one half of each tortilla with about 1/4 cup of the beef and vegetable mixture.  Next, add in your cheese and cook until crispy.  When the cheese is melted, fold each tortilla in half.  Cook the tortillas, flipping halfway through, until you golden brown or griddle marks, 2 to 3 minutes total.

8). Transfer the tacos to a baking sheet or plate and keep warm in the oven.  Repeat, assembling and cooking the remaining tacos as before, remembering to lightly coat your pan or griddle between each taco. 

9).  Serve the tacos with diced onions, peppers, fresh herbs, salsa and lime wedges, with a small bowls of your cooking liquid for dipping.

10).  Enjoy!