Poblano Birria Tacos

Birria tacos have a rich and flavorful history rooted in Mexican cuisine, particularly in the state of Jalisco. Birria tacos have gained widespread popularity both in Mexico and internationally, thanks to their delicious flavors and versatility. In recent years, birria tacos have become a trendy street food and are frequently featured on menus at taquerias and food trucks, both in Mexico and in other countries. Variations of birria tacos have also emerged, including creative twists such as birria ramen, birria quesadillas, and birria pizza, showcasing the dish's adaptability and appeal.

Overall, birria tacos represent a delicious fusion of traditional Mexican flavors and modern culinary innovation, making them a beloved and iconic dish in Mexican cuisine. We hope you enjoy this recipe that includes beef from one of our very own producers here on Range Market: The Home Ranch.

Ingredients

For the birria beef:

• 1 Home Ranch chuck roast
• 2-3 ancho chilis, seeded & stemmed
• 5-6 guajillo peppers, seeded & stemmed
• 2 cups of water
• 1/2 cup apple cider vinegar
• 3 cloves smashed garlic
• 3 cups beef broth
• 2 tsp cumin powder
• 2 bay leaves
• 1/3 yellow onion, sliced
• Juice of 2 limes
• Juice of 1 orange

For the tacos:

• Poblano peppers (1 per serving)
• Shredded mozzarella or Monterey Jack

Instructions

1. Begin by cutting your chuck roast into large cubes and generously seasoning with salt and pepper on all sides. Add to your slow cooker along with garlic, peppers, onion, orange & lime juice, water, beef broth, apple cider vinegar, bay leaves & cumin.
2. Cover slow cooker with lid and cook on low for 6-8 hours or high for 5-6, depending on the size of your roast. The meat should be fork tender and shred easily.
3. Remove beef and shred. Use an immersion blender to combine the contents of the slow cooker, blending the cooked onions, pepper and garlic. Set aside and use as a dipping broth.
4. Preheat oven to 425 F. Cut the stems off the poblano peppers and remove core + seeds. Cut a slit from top to bottom of one side of the pepper to create a taco shell. Stuff pepper with shredded beef and top with mozzarella or grated Monterey Jack cheese.
5. Bake for 20-25 minutes and broil for the last 3 minutes. Garnish with pico & cilantro!