Beef Birria Tacos (Midwest to Southwest) submit by Lisa Urbanski in Tuscon, AZ.
Ingredients (with US measurements):
Leftover Pot Roast(approx 1 lb)
1/2 Tb Toasted Cumin Seeds
1/2 Tb Chile Powder
1/2 C Diced Red Onion
1 Tb minced Garlic
1 Tb Apple Cider Vinegar
1 Tb HoneyCorn Tortillas
Cooking Directions:
Throw leftover PotRoast,(any leftover carrots celery and onion can be diced and added too!) Onions and Garlic in pot. Heat stirring occasioanly until onions are soft. Grind up cumin and chile powder add to meat. Stir. Add honey and vinegar and cook on low about 20 min. Salt and pepper to taste. Place meat in tortillas and top with fresh chopped cilantro or whatever southwest topping of your choice! Enjoy!
Additional Comments:
I am a home cook so measurements are approx and will vary on how much leftover meat you have!! My kids love these tacos!! The slight sweetness helps…
Pairing Notes: The 2008 Alana Chardonnay
This fruity, intense, deeply flavoured red displays bags of ripe cherry and raspberry fruit flavours intertwined with violets and liquorice. This unoaked style preserves the pure fruit of the region. Pairs well with almost anything including meat dishes, pasta and cheeses.
