YOUR SOLIN GENERATED RECIPE
Tender Chili-Braised Beef Birria Tacos
Lean beef slow-simmered in a smoky chili-infused broth, served in toasted corn tortillas with melted cheese and a savory dipping consommé.
INGREDIENTS
3 oz lean beef chuck
0.25 tsp avocado oil
0.25 cup beef bone broth
0.25 cup tomato puree
1 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 medium corn tortillas
0.5 oz part-skim mozzarella cheese
2 tbsp red onion
1 tbsp fresh cilantro
PREPARATION
Cut the beef into small cubes and season with sea salt and black pepper.
Heat avocado oil in a small pot over medium-high heat and sear the beef until browned on all sides.
Stir in the chili powder, cumin, and garlic powder, cooking for 30 seconds until fragrant.
Add the beef bone broth and tomato puree, then reduce heat to low, cover, and simmer for 45-60 minutes until the beef is tender enough to shred with a fork.
Remove the beef from the pot and shred it, reserving the liquid in the pot as your consommé.
Heat a non-stick skillet over medium heat. Lightly dip each corn tortilla into the top of the braising liquid and place on the skillet.
Top each tortilla with shredded mozzarella and the shredded beef. Fold the tortillas in half and cook until the cheese is melted and the outside is crispy.
Serve the tacos with the remaining consommé in a small bowl for dipping, garnished with diced red onion and fresh cilantro.