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Ingredients

• unspecified Beef (any stew‑cut, such as chuck) (cut into bite‑size pieces)
• 4 cups Water (for simmering the meat)
• 8 pieces Corn Tortillas (for serving the birria as tacos)
• 1 cup Shredded Cheese (optional topping, such as Oaxaca or mozzarella)
• 1/4 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. Prep the Meat

   Trim any excess fat from the beef and cut it into bite‑size chunks.

   Time: PT5M

2. Add Meat and Water to Pot

   Place the beef chunks into the large pot and pour in 4 cups of water. Give it a quick stir.

   Time: PT2M

3. Long Simmer

   Cover the pot with its lid, bring to a boil, then reduce to high heat and let it simmer for 6 hours until the meat is fork‑tender.

   Time: PT6H

   Temperature: high

4. Check for Doneness

   After 6 hours, test a piece of meat; it should fall apart easily and the broth should be flavorful.

   Time: PT5M

5. Warm the Tortillas

   Heat a skillet over medium heat, lightly oil it, and warm each corn tortilla for about 30 seconds per side until pliable.

   Time: PT5M

   Temperature: medium

6. Assemble Tacos

   Place a generous spoonful of the tender birria onto each tortilla, sprinkle with shredded cheese, and garnish with chopped cilantro.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

2g