Ingredients
- 1.5–2 lbs chuck roast (or protein of choice)
- 1 tablespoon oil
- 1 jar of SOMOS™ Birria Taco Simmer Sauce
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped onion & cilantro (optional, for topping)
- Lime wedges (for serving)
Prep
- Cook the Birria: Heat 1 tablespoon of oil over medium-high heat. Sear your protein of choice (we recommend chuck roast) on all sides. Add seared meat and SOMOS™ Birria Taco Simmer Sauce to an Instant Pot. Cook on high pressure for 45 minutes. Once done, shred the cooked meat and reserve the remaining sauce (consomé) for dipping.
- Assemble the Tacos: Heat a skillet or griddle over medium heat. Lightly dip each tortilla in the reserved birria sauce, then place on the skillet. Sprinkle with cheese, add shredded birria meat, and fold into a taco shape.
- Crisp the Tacos: Cook each taco for 2–3 minutes per side until crispy and the cheese is melted.
- Serve: Serve hot with chopped onions, cilantro, and a side of the warm consomé for dipping. Enjoy with lime wedges on the side.
*Can also cook in a crockpot on high for 3-4 hours (or low for 6-8 hours) or on stove top on simmer for 1.5 - 2 hours on low heat.
