Spicy Birria Breakfast Tacos with Avocado Lime Crema

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 3 cups beef broth
• 3 tablespoons apple cider vinegar
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil

• 1 large avocado, peeled and pitted
• 1 cup sour cream
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt

• 8 small corn tortillas
• 1 cup shredded cheese
• 1 cup chopped cilantro
• 1 medium onion, chopped

1. 01
   In a large pot, heat vegetable oil over medium-high heat. Sear beef chunks until browned on all sides, then remove from pot.
2. 02
   Add minced garlic to the pot and sauté for 1-2 minutes until fragrant. Stir in chili powder, cumin, oregano, salt, and black pepper.
3. 03
   Return beef to the pot, adding beef broth and apple cider vinegar. Bring to a boil, then reduce heat to low and cover. Simmer for 3-4 hours until beef is tender.
4. 04
   Once the beef is tender, shred it with two forks and mix well with the cooking liquid to keep it moist.
5. 05
   For the avocado lime crema, blend avocado, sour cream, lime juice, and salt in a food processor until smooth. Set aside.
6. 06
   Warm corn tortillas in a skillet over medium heat. Add a layer of shredded cheese to half of each tortilla, allowing it to melt slightly.
7. 07
   Top the cheese with a generous portion of shredded birria, fold the tortilla, and cook until slightly crispy.
8. 08
   Serve tacos drizzled with avocado lime crema and garnish with chopped cilantro and onion.