Ingredients
Scale
Birria:
- 3–4 dried guajillo peppers
- 3 cloves garlic
- 1 tsp cumin
- 2.5–3 lbs chuck roast OR pork shoulder/butt
- Olive Oil for searing
- 2 cups beef broth
- 2 TB carne asada seasoning
- ½ packet soy free gluten free au jus gravy mix
- 1/4 jar (4oz) pepperoncini + juice
- 1 onion, quartered
- 1 tsp smoked paprika (optional)
- 8–10 (4-8inch) gluten free nut free Tortillas
- 14oz Shredded vegan cheese
Rice (packet-style):
- 1 cup long grain rice
- 2 cups chicken broth
- 2 Tbsp oil
- 3 Tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½–1 tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- 1 TB organic chicken bouillon paste (we get ours from Costco)
Beans:
- 1 can black beans OR pinto, drained
- ½ tsp cumin
- ½ tsp garlic powder
- Salt to taste
- Splash of water or broth
Instructions
- Soak peppers 5–10 min, blend with garlic and cumin.
- Heat oil, brown meat on all sides.
- Add meat, broth, chili sauce, seasonings, pepperoncini, and onion.
- Cover and simmer low 2.5–3.5 hours.
- Cook rice: toast rice in oil, add tomato paste, spices, bouillon, broth, cover 15–18 min.
- Heat beans with seasonings and liquid 10 min.
- Shred meat in pot, let sit in broth 15–20 min.
- Dip tortillas in broth, add meat and cheese, cook on skillet until crispy.
- Serve tacos with rice, beans, and broth.