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–+ servings
finished birria tacos on a tray being dipped in a bowl of broth , with a plate of sliced avocado, sliced radishes, cilantro, and lime wedges
Jason Miller

Cola Braised Beef Birria Tacos

5 from 1 vote
Cola braised brisket tacos with rich broth for dipping.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 20 tacos
Course: Dinner, lunch, Main Course, meal prep
Cuisine: American, Mexican
Calories: 164
Ingredients Equipment Method Nutrition

Ingredients
  

Brisket and Broth
  • 2½ lb. beef brisket cut into two pieces
  • 1 Tbsp. salt kosher (plus a little for broth to taste)
  • 2 Tbsp. vegetable oil light, high smoke point, and favorless.
  • 4 oz. tomato 1 inch chunks
  • 4 oz, yellow onion peeled. 1 inch chunks
  • 2 oz. roasted green chiles peeled and chopped, (heat level according to taste)
  • 1 oz. dry chiles guajillo chiles, Colorado, ancho chiles
  • ½ tsp. coriander
  • 1 tsp. cumin
  • 1 each cinnamon stick
  • 2 Tbsp. smoked paprika
  • 1 tsp. oregano Mexican preferred
  • 4 each garlic cloves large
  • 1 tsp. black peppercorns
  • 2 each bay leaves
  • 3 oz. tomato paste
  • ½ cup apple cider vinegar
  • 3 cup water
  • 1 tsp. beef bouillon Better than bouillon brand preferred
  • 2½ cup cola Coke
Tacos
  • 20 each yellow corn tortillas
  • 1 bunch fresh cilantro chopped
  • 8 oz. shredded cheese to individual preference.
  • 1 can non stick pan spray as needed to coat skillet lightly.

Equipment

  • 1 Cutting Board
  • 1 knife
  • 1 Saucepan 4 quart
  • 1 Blender
  • 1 saute skillet heavy bottom
  • 1 crock pot
  • 1 Offset spatula
  • 1 tongs

Method
 

Brisket and Broth
  1. Heat a large skillet on stove over high.
  2. Season brisket on all sides with salt.
  3. Add veg. oil to pan.
  4. Once pan is hot enough to make the meat sizzle, place one piece of the brisket in to sear.
  5. Sear all sides until browned, and repeat this process with the other piece.
  6. Place meat into slow cooker.
  7. Combine all remaining ingredients except for cola in saucepan and place on stove over high heat.
  8. Once the saucepan boils, remove from heat.
  9. Remove the cinnamon stick and the bay leaves from the pan and discard.
  10. Put everything from the saucepan into the blender and carefully puree until smooth.
  11. Pour the sauce into the slow cooker with the brisket.
  12. Add the cola to the slow cooker.
  13. Cover the cooker and cook on high for 4 to 6 hours, until the meat has started to soften.
  14. Remove the beef separate from the broth, allow to rest for 20 minutes at room temperature.
  15. Chop or shred meat.
Tacos
  1. Heat a heavy bottomed skillet to medium, (about 4 minutes)
  2. Spray the inside surface of the pan with a light layer of the pan spray.
  3. Sprinkle a layer of cheese in the center of the pan approximately the same size and shape of the tortillas.
  4. Allow the cheese to melt and begin to lightly brown around the edges, (about 2 minutes)
  5. Using tongs, dip a tortilla into the broth and remove.
  6. Place the dipped tortilla on top of the melted cheese to adhere to it and heat.
  7. Place a small heap of brisket in a line in the center, followed by the cilantro and a little more cheese.
  8. After the cheese has uniformly adhered and crisped on the bottom of the tortilla, (about 3 minutes), fold the taco in half with a metal offset spatula.
  9. Carefully remove the taco from the pan, repeating this process for each one.
  10. Serve with desired condiments and/or accompaniments, (see post).

Nutrition

Calories: 164kcalCarbohydrates: 7gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 44mgSodium: 443mgPotassium: 317mgFiber: 1gSugar: 4gVitamin A: 953IUVitamin C: 2mgCalcium: 81mgIron: 2mg

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