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Birria Tacos

Birria Tacos using FCC Red Chile Roast.

2.5 lbs Chuck roast, cubed and seasoned with salt & pepper
1 tsp olive oil
1 small onion, halved
Three large carrots, cut into large chunks
Three garlic cloves
15 sprigs cilantro
1 tsp FCC Posole Seasoning
2 Tbsp chicken bouillon
1 tsp pepper
One jar FCC Red Chile Roast
Approximately 2 cups water

Heat oil in a large skillet on medium heat. Brown meat pieces and place in the slow cooker. Throw in the onion, garlic, cilantro, carrots, seasonings, sauce, and water. Stir to combine. Cook on high 5 hours until beef is tender. Once tender, remove beef and shred. Remove whole onion and garlic pieces and cilantro. This all be your consommé to dip your taco in. Heat your tortilla, add beef, fresh chopped onion & cilantro. Cabbage, too, if you wish. Lots of cheese of your choice! Crisp up tacos in chile oil or just vegetable oil. Dip and enjoy!

Recipe by Danielle Phlipot Hernandez from the Fresh Chile Cookin' Group


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!


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