Birria Bomb Tacos!!

Ingredients

• 2 lb Beef Chuck Roast (cut into 2‑inch cubes)
• 4 cup Beef Stock (low‑sodium preferred)
• 1 packet Beer Bomb Taco Seasoning Packet (contains two seasoning bombs; use one)
• 1 small Onion (finely diced)
• 0.25 cup Fresh Cilantro (roughly chopped)
• 1 cup Shredded Mexican Blend Cheese (divided for melting)
• 8 pieces Corn Tortillas (softened)
• 4 pieces Lime Wedges (optional for serving)

Instructions

1. Prepare the seasoned broth

   In a large pot, pour 4 cups beef stock (or water) and add one Beer Bomb taco seasoning packet. Stir over medium heat until the packet fully dissolves and the broth is fragrant.

   Time: PT5M

   Temperature: medium heat

2. Simmer the beef

   Add the cubed beef to the pot, bring to a gentle boil, then reduce to a low simmer. Cover and cook for about 30 minutes, stirring occasionally, until the meat is tender enough to shred.

   Time: PT30M

   Temperature: low simmer

3. Shred the cooked beef

   Remove the beef pieces with a slotted spoon, let cool slightly, then use two forks to pull apart into shreds. Return the shredded beef to the pot to stay warm in the broth.

   Time: PT5M

4. Prepare fresh toppings

   While the beef simmers, dice the small onion finely and roughly chop the cilantro leaves.

   Time: PT5M

5. Melt cheese and crisp tortillas

   Heat a skillet over medium heat. Place one tortilla in the pan, sprinkle 2 Tbsp shredded cheese on half, and cook for about 2 minutes until the bottom is lightly crisp and the cheese melts. Flip briefly to warm the other side, then remove. Repeat for remaining tortillas.

   Time: PT5M

   Temperature: medium heat

6. Assemble and serve

   Fill each cheese‑melted tortilla with a generous scoop of shredded beef, top with diced onion and cilantro, and optionally squeeze a lime wedge. Serve the tacos with a small bowl of the remaining seasoned broth for dipping.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

30g

Carbohydrates

16g

Fat

16g

Fiber

2g