Shredded Beef Tacos - Birria by @louloukitchen_

3h30

4 servings

🥩

500 g

Chuck beef

🧅

1

Onion

🍅

1 can

Tomatoes

🌿

3

Bay leaves

🫑

1 can

Marinated peppers

🍲

3

Stock cube

🫙

5 tbsp

Mexican spice mix

🫘

1 can

Red kidney beans

🥙

Mini tortillas

🧀

Cheddar

🫗

Oil

💧

Water

🥑

3

Avocado

🧅

1

Red onion

🌿

1 bunch

Coriander

🧂

Salt

⚫

Pepper

🍋

Lime juice

🌶️

1 pinch

Espelette pepper

  1. Sear
    • Chuck beef
    • Oil
    • Onion

    Sear the chuck beef in oil, then add the onion and Mexican spice mix and cook until fragrant.

  2. Add
    • Marinated peppers
    • Peeled tomatoes

    Add the marinated peppers and the peeled tomatoes to the pot.

  3. Add
    • Bay leaves
    • Water

    Add the bay leaves well, top up with water to cover, and let simmer over very low heat for 3 hours.

  4. Shred
    • Chuck beef

    Remove the meat and shred it with a fork.

  5. Blend
    • Red kidney beans
    • Water
    • Onion

    Blend some of the vegetables from the bottom of the pot to make a sauce, leaving some of the remaining sauce in the pot with a splash of water and the kidney beans, and let simmer a few minutes.

  6. Pour
    • Chuck beef
    • Red kidney beans
    • Onion

    Pour the blended vegetable sauce over the shredded meat and add the kidney beans.

  7. Dip
    • Mini tortillas
    • Cheddar
    • Chuck beef

    Dip the tortillas in the sauce, then place them in a frying pan with cheddar and the meat, and sear on both sides.

  8. Serve
    • Avocado
    • Red onion
    • Coriander

    Serve with the guacamole.

Shredded Beef Tacos - Birria by @louloukitchen_

3h30

4 servings

🥩

500 g

Chuck beef

🧅

1

Onion

🍅

1 can

Tomatoes

🌿

3

Bay leaves

🫑

1 can

Marinated peppers

🍲

3

Stock cube

🫙

5 tbsp

Mexican spice mix

🫘

1 can

Red kidney beans

🥙

Mini tortillas

🧀

Cheddar

🫗

Oil

💧

Water

🥑

3

Avocado

🧅

1

Red onion

🌿

1 bunch

Coriander

🧂

Salt

⚫

Pepper

🍋

Lime juice

🌶️

1 pinch

Espelette pepper

Preparation Steps

  1. Step 1/8

    Sear the chuck beef in oil, then add the onion and Mexican spice mix and cook until fragrant.

    🥩Chuck beef
    🫗Oil
    🧅Onion
    🫙Mexican spice mix

  2. Step 2/8

    Add the marinated peppers and the peeled tomatoes to the pot.

    🫑Marinated peppers
    🍅Peeled tomatoes

  3. Step 3/8

    Add the bay leaves well, top up with water to cover, and let simmer over very low heat for 3 hours.

    🌿Bay leaves
    💧Water

  4. Step 4/8

    Remove the meat and shred it with a fork.

    🥩Chuck beef
    🍴Fork

  5. Step 5/8

    Blend some of the vegetables from the bottom of the pot to make a sauce, leaving some of the remaining sauce in the pot with a splash of water and the kidney beans, and let simmer a few minutes.

    🫘Red kidney beans
    💧Water

  6. Step 6/8

    Pour the blended vegetable sauce over the shredded meat and add the kidney beans.

    🥩Chuck beef
    🫘Red kidney beans

  7. Step 7/8

    Dip the tortillas in the sauce, then place them in a frying pan with cheddar and the meat, and sear on both sides.

    🥙Mini tortillas
    🧀Cheddar
    🥩Chuck beef

  8. Step 8/8

    Serve with the guacamole.

    🥑Avocado
    🧅Red onion
    🌿Coriander
    🧂Salt
    ⚫Pepper
    🍋Lime juice
    🌶️Espelette pepper
    🔪Knife

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Condiments, Spices, Legumes, Grains, Dairy, Fats, Liquids, Fruits

Ingredients

Chuck beef, Onion, Tomatoes, Bay leaves, Marinated peppers, Stock cube, Mexican spice mix, Red kidney beans, Mini tortillas, Cheddar, Oil, Water, Avocado, Red onion, Coriander, Salt, Pepper, Lime juice, Espelette pepper

Notes

Chuck beef (paleron), Tomatoes (or fresh tomatoes if in season, peeled), Marinated peppers (small can, jarred/canned marinated peppers), Stock cube (homemade or store-bought), Mexican spice mix (store-bought, from the supermarket), Mini tortillas (amount not given), Cheddar (amount not given, for searing the tortillas), Oil (for searing the meat, amount not given), Water (topped up to cover during braising, and a splash added when simmering the beans), Avocado (ripe, for the winter guacamole), Coriander (for the winter guacamole), Salt (for the winter guacamole), Pepper (for the winter guacamole), Lime juice (for the winter guacamole, amount not given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

620 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 48g, Fat: 30g, Fiber: 10g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 900mg, Sodium: 1200mg, Zinc: 5mg, Magnesium: 70mg

Vitamins

Vitamin C: 18mg, Vitamin B12: 2.5µg, Vitamin E: 2mg, Vitamin K: 30µg, Folate: 60µg

Preparation

Time Information

Preparation

30 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Fork, Knife, Ladle

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Weekend Meal, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Mexican, Tex-Mex

Geographic

Mexico, North America

Various

Aspect

Texture

Tender, Shredded, Melty, Crispy, Saucy

Flavors

Savory, Smoky, Spiced, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3 days (store in an airtight container,meat and sauce separate from assembled tacos for best results), freezing : 2-3 months (freeze the shredded meat and sauce separately from tortillas and guacamole,thaw in the fridge before reheating)