While always looking for something new to cook and display, I decided to figure out how to make birria tacos properly. It took 5 attempts to virtually master the meal, in my opinion. Originally I was purchasing 1lb packages of beef from Aldi and cooking in the Instant Pot. While this did a good job with the beef, the sauce was lacking. I researched recipes for the sauce and several had a lot of extravagant ingredients. I landed on one that I found here, which also called for chuck roast for the meat used in the tacos: The Best Birria Sauce.

We followed the recipe with great results. The meat was great and the sauce was fantastic. I took the meat and put it on the grill to give it some char. For the tortillas, I used large flour tortillas, dipped in the sauce, and placed on the griddle. The sauce has some oil in it, so the tortilla cooks without sticking.

I placed cheddar cheese on top, and once it was melted, I flipped it over. This creates a crunch on the outside of the tortilla.

Once the cheese melts on the tortilla, it’s folded in half and left to cook for another minute or two. The tacos are then served with a generous portion of the sauce for dipping.

I ended up with extra sauce after this batch — see my Brisket Tacos post for the second round, made a few days later with leftover smoked pulled pork and brisket instead of chuck roast.