4 Serves
82 Mins
In a large Dutch oven, combine the birria meat and enough water to cover, then simmer until the meat is fork-tender.
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MexicanVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
81 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
619 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Remove the meat, shred it using a fork, and set aside. Reserve the flavorful cooking liquid as birria consommé.
Heat a frying pan over medium-high heat with a small amount of oil. Dip each taco shell into the reserved consommé, then place it in the pan.
Add the shredded meat to the taco, fold it over, and cook until the shell is golden and crispy, seasoning with salt and pepper to taste.
Serve the crispy tacos hot with a side of the warm consommé for dipping.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese