Birria Tacos with Cilantro Lime Crema

Birria Tacos with Cilantro Lime Crema

For Beef:

3 1/2 pounds beef chuck, cut into small chunks

olive oil

salt and pepper

For Birria Sauce:

1 7 oz. can chipotles in adobo

1/2 cup crushed tomatoes

6 cloves garlic, smashed or grated

1 yellow onion, quartered

1 tbsp. ancho chile powder

1 tsp. oregano

1 tsp. cumin

1 tsp. smoked paprika

1/4 tsp. cloves

2 bay leaves

1/2 tsp. ground cinnamon

1/4 cup apple cider vinegar

3 cups beef broth

For Cilantro Lime Crema:

1 cup plain yogurt

2 tbsp. mayo

1 tbsp. fresh lime juice

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. onion powder

1 tbsp. white vinegar

1/2 cup fresh cilantro

For Tacos:

corn tortillas

shredded cheese

lime wedges

Heat a large soup pot and add in olive oil. While the pan is heating, season your beef with salt and pepper. Put the beef in the pot and give the cubes a light sear, just until most of the sides are no longer pink. Take off the heat and add to a crock pot.

In a blender, combine all the ingredients for the birria sauce, except the beef broth. Puree until everything is smooth. Add in 1 cup of beef broth to the blended mixture and puree again. Once it is all combined, pour it over the beef cubes in the crock pot. Add 2 more cups of beef broth to the crock pot. Stir everything together. Set the crock pot on high for 3 1/2 to 4 1/2 hours. Once the beef shreds easily you know it is done.

To make the cilantro lime crema, place all the ingredients in a food processor or blender and combine until smooth.

Once the meat is cooked, take it out of the crock pot. Reserve about two cups of the birria sauce in a bowl. Shred all of the beef and return it to the remaining sauce.

To assemble the tacos, dip the tortilla in sauce, place the tortilla in a nonstick skillet on medium heat. Add 1/4 cup of beef and 2 tbsp. of cheese on one half of the tortilla. Fold the other half over to make a half moon shape. Toast on both sides until the cheese is melted. Repeat for as many tacos as desired.

Serve tacos with birria sauce, crema, and limes. Enjoy!

*I used Vio Life Dairy Free Mexican Shreds and Trader Joe’s Dairy Free Creamy Cashew Yogurt.*