Ladies and gentlemen, we present to you—the taco truck sensation and dinner table legend—the sweet, the spicy, the savory: Grain Free Birria Tacos!
5 lb Beef Chuck or Shank, in large chunks
3 tbsp Avocado Oil
1 large White Onion, medium diced
4 Garlic Cloves, small diced
3 Guajillo Peppers, washed & seeded*
2 Ancho Peppers, washed & seeded*
1 Arbol Chile*
3 Roma Tomatoes, quartered*
2.5 quarts Water or Broth
1 tbsp Apple Cider Vinegar
2 Bay Leaves
1 tsp Ground Clove
2 tsp Oregano
1 tsp Cinnamon
½ tsp Ground Cumin
1 ½ tsp Sea Salt
1 package Siete Grain Free Almond Flour Tortillas
Ancho, guajillo, arbol chilies and tomatoes can be replaced with 1 jar Siete Red Enchilada Sauce.
Sauté garlic and onions in an instant pot or stovetop. Once translucent, add all chilis and saute for 2-3 minutes. Add tomatoes and saute until tomatoes start to soften.
Blend sautéed vegetables, clove, oregano, cinnamon, water, salt, and pepper.
Place meat into a pot and pour over blended liquid. Cook until the meat is fork-tender, about 3-4 hours on medium-low the stovetop or 45 minutes in an instant pot.
Skim excess oil from the broth before removing meat. (Oil/ fat will be used for tacos.)
Heat almond flour tortillas over medium-high heat for 10-15 seconds on each side. Fill tortillas with shredded meat.
Fold taco and add 1 tablespoon of oil taken from the broth. Sear each taco until golden brown on each side.
Return extra shredded meat into broth and serve alongside tacos for dipping! Top broth with minced onions, cilantro, and lime.
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October 14, 2021
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