Description
Slow-cooked, smoky, and loaded with flavour—these Feedlot Mexicue Birria Tacos are our take on the viral favourite. Tender beef shank and sirloin are marinated in a rich, peppery blend featuring our signature Mexicue rub, then slow-braised until fall-apart tender. Tucked into crispy, cheese-filled tortillas and served with a side of savoury consomé, they’re made for dunking, devouring, and repeating.
Ingredients:
- 680g beef shank
- 450g sirloin or other roast/steak, cubed
- 3 dried guajillo peppers
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 2 Tbsp Feedlot Mexicue
- 1 medium onion, chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- 1 litre sodium-free chicken stock, or enough to cover
- 12–16 small (4") corn or flour tortillas
- 1 medium onion, chopped
- 1 bunch coriander, chopped
- 1 cup grated Mexican cheese blend
Instructions:
- Bring a large pot of water to a boil, then remove from heat. Add the dried guajillo peppers and soak for 15 minutes to soften.
- Cube the sirloin. Season both the cubed sirloin and whole beef shank generously with salt and pepper. Set aside.
- In a blender, combine the chipotle peppers, vinegar, crushed tomatoes, garlic, and Feedlot Mexicue.
- Once guajillos are softened, hold each pepper by the tip over the sink, snip off the stem with scissors, and let the seeds fall out. Add the cleaned guajillos to the blender.
- Blend everything into a smooth marinade.
- Coat the meat with the marinade and let it rest for at least 2 hours, or ideally overnight in the fridge.
- In a skillet over medium heat, add 1–2 Tbsp oil. Sauté the chopped onion until golden and translucent, about 6–8 minutes.
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Transfer sautéed onions, marinated meat, bay leaves, cinnamon stick, and cloves into a slow cooker. Pour in enough chicken stock to just cover the meat.
Cook on low for 4–6 hours, until the meat is tender and pulls apart easily. - Remove the meat, shred it with two forks, and set aside. Discard any bones and whole spices. Strain the broth (consomé) and return it to the pot to keep warm.
- Warm tortillas, then dip them briefly into the hot consomé. Place in a skillet, top with shredded meat and cheese (if using), fold, and fry over medium heat until crisp and golden on both sides.
- Serve tacos hot, topped with onion and coriander if desired, and a small bowl of consomé for dipping. Best enjoyed with a margarita or icy cold Mexican beer.
Hot Tip:
- For a bit of a smoke flavour, add Feedlot Liquid Smoke to the blended marinade or slow cooker. We recommend 2 TSP but you can also add it to taste!
- If you can’t find guajillo peppers, substitute with any dried Mexican or Southwestern chiles like ancho, New Mexico, California, or pasilla.