‘Birria’ Tacos
Serves 4 An ideal recipe to share with friends or family, ready in just 5 steps and very easy to make. #STARFineFoods Ingredients: 600 g of meat for shredding (birria) 1 clove of garlic 1 onion 1 chili 3 tomatoes A splash of STAR Extra Virgin Olive Oil 12 corn tortillas 150 g fresh cheese 1 teaspoon spices to taste: cinnamon, oregano, marjoram, etc. Instructions:Brown the onion and garlic in a saucepan with plenty of STAR Extra Virgin Olive Oil. Add the meat, chili and spices and cook everything together.
Pour in about 700 ml of water and the tomatoes, sliced in half. Cook over medium-low heat for an hour and a half, until the meat softens. Adjust the amount of water (adding or removing) if necessary.
Take the meat out of the pan, shred it and add it back to the sauce. Cook for a few more minutes.
Heat the tortillas in a dry pan. Serve the meat with the tomatoes on the side, the tortillas, a bowl of cubed fresh cheese to add to the tacos, and a cup of broth to dip them in.
Complement with pico de gallo if you like.
Ingredients
- 600 g of meat for shredding (birria)
- 1 clove of garlic
- 1 onion
- 1 chili
- 3 tomatoes
- A splash of STAR Extra Virgin Olive Oil
- 12 corn tortillas
- 150 g fresh cheese
- 1 teaspoon spices to taste: cinnamon, oregano, marjoram, etc.
Instructions
Brown the onion and garlic in a saucepan with plenty of STAR Extra Virgin Olive Oil. Add the meat, chili and spices and cook everything together.
Pour in about 700 ml of water and the tomatoes, sliced in half. Cook over medium-low heat for an hour and a half, until the meat softens. Adjust the amount of water (adding or removing) if necessary.
Take the meat out of the pan, shred it and add it back to the sauce. Cook for a few more minutes.
Heat the tortillas in a dry pan. Serve the meat with the tomatoes on the side, the tortillas, a bowl of cubed fresh cheese to add to the tacos, and a cup of broth to dip them in.
Complement with pico de gallo if you like.
Brown the onion and garlic in a saucepan with plenty of STAR Extra Virgin Olive Oil. Add the meat, chili and spices and cook everything together.
Pour in about 700 ml of water and the tomatoes, sliced in half. Cook over medium-low heat for an hour and a half, until the meat softens. Adjust the amount of water (adding or removing) if necessary.
Take the meat out of the pan, shred it and add it back to the sauce. Cook for a few more minutes.
Heat the tortillas in a dry pan. Serve the meat with the tomatoes on the side, the tortillas, a bowl of cubed fresh cheese to add to the tacos, and a cup of broth to dip them in.
Complement with pico de gallo if you like.
Total Time: 120
Serves: 4
