Braised Birria-Style Beef Tacos
2x the delicious portions!
Birria is a flavorful Mexican stewed beef that’s perfect for loading into tortillas (which are perfect for a hungry crowd!). You’ll slow-cook beef with onions and potatoes, then serve it alongside tortillas, radishes, sour cream, cilantro, and lime wedges, family style, so everyone can build their own tacos. Get that braising broth on the table for dipping and drizzling—it’s the best part!
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Onion
¼ ounce
Cilantro
12 ounce
Potatoes
16 ounce
Beef for Braising
1 tablespoon
Flour
(Contains Wheat)
1 tablespoon
Mexican Spice Blend
1 tablespoon
Fajita Spice Blend
2 unit
Pho Concentrate
2 unit
Chicken Stock Concentrate
3 unit
Radishes
1 unit
Lime
12 unit
Flour Tortillas
(Contains Soy, Wheat)
4.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion into ¼-inch pieces. Reserve 2 TBSP diced onion (¼ cup for 8 servings) in a small bowl; add enough cold water to cover and set aside to soak until ready to serve (this removes the raw bite from the onion). • Pick and separate cilantro leaves from stems; roughly chop leaves and stems. • Dice potatoes into 1-inch pieces.
• Open package of beef* and drain off any excess liquid. • Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add beef, cilantro stems, and remaining onion; season with salt and pepper. Cook, stirring occasionally, until beef begins to brown and onion begins to soften, 4-5 minutes.
• Sprinkle flour, Mexican Spice Blend, and Fajita Spice Blend over beef. Cook, stirring, until spices are lightly toasted and fragrant, 30-60 seconds. • Add potatoes, pho concentrates, chicken stock concentrates, 2 cups water, and ½ tsp sugar (4 cups water and 1 tsp sugar for 8 servings); stir to combine. • Bring to a boil, then cover and reduce heat to medium low. Cook, stirring halfway through, until potatoes are tender and beef is cooked through, 35-40 minutes (40-45 minutes for 8).
• While beef braises, trim and halve radishes; thinly slice into half-moons. Quarter lime, then halve each wedge lengthwise (you’ll have 8 wedges for 4 servings; 16 wedges for 8).
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
• Using a slotted spoon, carefully transfer beef and potatoes to a large serving bowl. Carefully transfer broth to a medium serving bowl (use a second large bowl for 8 servings). • Serve tortillas, beef and potatoes, broth, cilantro leaves, radishes, lime wedges, sour cream, and reserved onion (draining first) family style and let everyone build their own tacos! (TIP: Dip your tacos in the broth or spoon atop.)
Beef is fully cooked when internal temperature reaches 145°.
