Quesabirria Tacos and Dipping Broth

Ingredients

• 1 birria-seasoned boneless beef chuck roast: I got mine from Aldi.

• 1 cup beef broth

• Onion

• Cilantro

• Soft tortillas

• Shredded cheese: I used a taco blend, but you can use whatever you want.

Instructions

1. Take your birria roast and place it into a large crockpot.

2. Pour 1 cup of beef broth into your crockpot over your birria.

3. Cover the birria and place your crockpot on low, cooking the meat for 6-8 hours.

4. Once time is up, carefully shred your birria and place it back into the crockpot with the juices.

5. Get your soft tortillas, dip them in the birria broth mixture, and put them on a medium-high skillet to toast up.

6. Finely chop 3/4 of a large onion and cilantro, then add the birria broth with the meat and mix.

7. Once your tortillas are warm, add some shredded cheese to the skillet, then place your tortilla back down.

8. Add your shredded cheese to the inside of the tortilla and top with your birria meat, onion, and cilantro mixture. Fold it over like a quesadilla and cook until the inside cheese is melted and the outer cheese has crisped up.

9. Once your birria tacos are done, plate them, then scoop the broth from the crockpot and place it into a bowl.

10. *Optional: Add more finely chopped onion and cilantro into your birria broth.

11. Let it cool and enjoy!