Birria Tacos

Directions

Prepare the Beef Roast (This step can be done a day or more in advance.)

1. Preheat your Blackstone griddle to high heat.
2. Add a spoonful of beef tallow to the griddle. Season the roast on all sides with Blackstone Blackened Steak Seasoning and sear it on every side.
3. Transfer the seared roast to a slow cooker. Add enough beef broth to cover the meat. Stir in Street Taco Seasoning, diced onions, garlic, and tomato sauce.
4. Cook on high for 4–5 hours, or until the meat shreds easily with a fork.
5. Remove the meat and shred. Reserve the cooking liquid — this is your consommé.

Make the Tacos

1. Preheat the Blackstone griddle to low–medium heat.
2. Warm the reserved consommé in a saucepan on the griddle or a side burner, stirring occasionally until it simmers.
3. Add a little cooking oil to the griddle. Place the shredded beef on the griddle to warm, then move it to the side.
4. Working one tortilla at a time, dip each into the hot consommé. Lay the tortillas on the griddle and add cheese and shredded beef to the center of each. Sprinkle with cilantro and fold into tacos.
5. Increase the griddle heat to high. Add a bit more oil and cook the tacos until crispy on one side. Flip carefully and cook until the second side is crispy as well.
6. Serve with a side of consommé for dipping — enjoy!