Brisket Biria Tacos
Servings 2
Calories 600kcal
Ingredients
Brisket Birria Tacos
- 10 oz Beef brisket (trim excess fat, cut into large chunks)
- Salt
- 4 Soft taco shells whole wheat
- 1/4 cup Monterey jack cheese shredded
Chile braising liquid
- 3 Guajillo chiles (stemmed, seeded)
- ½ Roma tomato
- ¼ White onion
- 3 cloves Garlic
- 1 cup Water
- 1 TBSP Apple cider vinegar
- ½ tsp Ground cumin
- 1 tsp Oregano
- 1 Whole cloves
- ½ Bay leaf
- ¾ tsp Salt
- ¾ tsp Black pepper
Quick Cabbage Slaw
- 1 cup Shredded cabbage mix
- ½ Lime juiced
- pinch Salt
- Extra-virgin olive oil drizzle
Chips & Salsa
- 2 oz Tortilla chips
- 1/2 cup Salsa
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Prep all ingredients per the instructions above.
- Lightly salt the brisket; set aside. Add all of the braising liquid ingredients to a slow cooker. Place the brisket into the slow cooker adding more water if needed so that it's ¾ of the way covered. Cover and cook, 6 to 8 hours on low or 4 to 6 hours on high until fork tender.
- Remove the brisket and shred. Place the liquid into a blender and blend until smooth. Remove and discard the bay leaf and whole clove before blending. Then mix the shredded brisket into the liquid.
- Make the slaw: Combine all ingredients for the slaw. Let marinate.
- Assemble tacos: Warm the taco shells optional. Fill each taco shell with brisket and cheese.
- Put a little sauce from the birria brisket in a bowl to dip if desired.
- Combine the sparkling water and lemon. Serve over ice if desired.
- Serve birria tacos with cabbage slaw, chips and salsa, and lemon sparkling water.
Nutrition
Calories: 600kcal | Carbohydrates: 54g | Protein: 39g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1753mg | Potassium: 1064mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1995IU | Vitamin C: 41mg | Calcium: 266mg | Iron: 6mg