Mango Birria Tacos
Serving Size 6
Ingredients
- 3 lbs Beef chuck pot roast, cut into 4-inch chunks
- 1 tsp Salt
- 1 tsp Black pepper
- 2 1/2 cups SupHerb Farms® Mango Salsa Blend, divided
- 2 cups Beef broth
- 1/2 tsp Ground cinnamon
- 4 1/2 cups Shredded Tex-Mex cheese blend
- 18 Corn tortillas (5 inches), warmed
Categories
- Categories: Mexican, South American
- Ingredients: Entrees, Tacos
Preparation
- Season beef with salt and pepper and transfer to slow cooker. Add 1 cup SupHerb Farms® Mango Salsa Blend, broth and cinnamon; stir to coat. Cover and cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours), until meat is very tender.
- Transfer beef to cutting board; using 2 forks, shred beef.
- Divide shredded beef and cheese among tortillas. Fold tortillas in half to enclose filling.
- Brush 1 tbsp of drippings from birria liquid in large skillet set over medium-high heat. In batches to avoid crowding, cook tacos, turning once, for 2 to 4 minutes or until tortillas are lightly golden and cheese has melted, adding more drippings as needed to the skillet.
To Serve
- Arrange 3 tacos with 1/4 cup hot broth and 1/4 cup SupHerb Farms® Mango Salsa Blend for each serving.
Tip
- Garnish with pickled red onion, cilantro and avocado slices if desired.
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