A weekly trip to the local Mexican restaurant was always my night out of the kitchen when my children were growing up. We could go out, please everyone, and feed the family relatively inexpensively. We moved around several times during those years, but it was always one of the first restaurants we found in our new hometowns.
Savannah has been in the Atlanta area for a few years now, and she enjoys taking us to some of her favorite restaurants when we are there. One that she has yet to take us to, though, is Siete, the one she raves about with out-of-this-world Birria tacos. I get pictures of these tacos every time she goes, but it hasn’t worked out for me to go with her yet.
However, Savannah has had me craving these Birria tacos that I had never even had. I have searched for recipes for over a year, but there has always been something that keeps me from trying them at home until recently!
It changed when Michelle, a friend, told me about the Birria tacos her daughter had made. The recipe was a simple crock pot meal, and Michelle’s daughter, Mallory, kept telling Michelle how delicious they were. I’ve mentioned that I’m a bit of a food snob, so when I heard how easy the recipe was, I had reservations. But it was too easy not to try. I didn’t have much to lose, so I decided to give it a shot.
Oh my goodness, y’all, this may be the best thing I’ve ever had. This recipe starts with only the best beef roast, a chuck roast. Add two envelopes of convenient and tasty seasonings, along with beef broth, and cook in your crock pot all day! When the roast is falling apart tender, shred it and return the meat to the incredible stew in the crock pot. Then, you assemble the tacos and cook them as the recipe suggests. Serve them with a small bowl of the stew for dipping, and expect to be blown away!
I owe Mallory a big apology for doubting her and a huge thank you for introducing me to this recipe! I’m even considering cooking this for our Christmas Eve dinner. And Christmas Eve dinner can’t be your run-of-the-mill meal if you know what I mean. I want our Christmas Eve meal to be unique, different, and memorable. These tacos are warm and comforting, and I can’t think of anything better for my family, who has spent years enjoying Mexican food together. The Birria tacos check off all of the boxes! Plus, as a bonus, I can enjoy more time with my family rather than in the kitchen!
Mallory's Birria Tacos
Ingredients
- 2 tablespoons vegetable oil
- 1 3- pounds beef chuck roast
- 1 large white onion quartered, optional
- 1 (1-ounce) pkg. Kinder's Carne Asada Mexican Seasoning
- 1 (1-ounce) McCormick's Au Jus Gravy Mix
- 3 cups beef broth
- taco-size flour or corn tortillas
- shredded Monterey Jack cheese
- fresh cilantro
- lime wedges
Instructions
- Add oil to a cast iron skillet and heat over medium-high heat. Season roast with salt and pepper. Sear roast in hot pan on all sides. Remove to a crock pot.
- Add onion around the roast. Sprinkle in the Kinder's and McCormick's seasonings. Add broths. Cover and slow cook on LOW for 8 hours.
- Remove beef from the broth and shred into small pieces.
- Heat a large skillet over medium heat.
- Dip the tortillas into the liquid mixture in the crock pot. The fat will be on the surface, so you don't need to dip it too far in. Just make sure it's covered good.
- Top half of the tortilla with shredded beef, onions if desired, cilantro and shredded cheese. Fold over and fry your taco in a non stick skillet over medium heat until crispy, about 2 minutes per side.
- Serve with a side of the stew to dip your taco in.
