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Birria Pot Roast Tacos

These Birria Tacos are made with tender slow-cooked beef pot roast. The star of this dish is the shredded beef, braised to falling-apart perfection in a rich consommé infused with aromatic spices and bold chilies.
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The consommé, a flavorful broth leftover from cooking the beef, becomes a double duty player. It’s served for dipping, allowing you to dunk your taco for an extra layer of luxuriously spiced goodness.

Ingredients
  • Sandridge Beef Pot Roast with Gravy #468194
  • 1 Tbsp. Apple Cider Vinegar
  • 1 tsp. Cumin
  • 1 tsp. Oregano
  • 1 tsp. Ginger
  • ½ tsp. Cinnamon
  • ½ tsp Cloves
  • 4 Dry Ancho Chiles
  • 4 Guajillo Chilies
  • 1 Diced Onion
  • 2 tsp. Garlic
  • 4 Roma Tomatoes
  • 2 Cups Beef Stock
  • Corn Tortillas

Directions

  1. Cut & seed the peppers heat in a saucepan. Add onions, garlic, and tomatoes. Cook for 5 minutes.
  2. Add the spices to the pan, and then the beef broth. Simmer and cover on low heat 20 minutes.
  3. Add everything to a blender and mix until smooth.
  4. Pour mixture over pot roast and simmer.  Reserving half the liquid.
  5. Dip each corn tortilla in the consommé and then heat in a pan on each side.
  6. Stuff with the meat and cheese and bake for 10 minutes at 350°.
  7. Serve with remaining sauce on the side as a dipping sauce.

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