We are making doble the amount of meat and sauce that you need in this recipe, because we are using it to make another recipe this weekly menu.
2
Brown the meat on both sides in a deep frying pan or a saucepan. Set aside.
3
Mince the green chili and onion, set aside 1/4 for later, and add the 3/4 to the same pan as the meat (but without the meat) together with some oil, and fry until the onion turn soft.
4
Add the spice and fry for another minute before adding the canned tomatoes and water. Put the meat back in, and let simmer under a lid for around 45-60 minutes.
5
Take the meat out and pull it apart using two forks. Put the meat back in the sauce, and let simmer without a lid for another 15-30 minutes.
6
Take out some of the sauce and put it in a bowl. Dip the tortillas in the sauce and fry them in a frying pan on both sides until golden. Add around 1 tablespoon of meat and sauce on one half of the tortilla, and fold it. Fry on both sides on medium heat for a couple minutes. Repeat until theres no more tortillas left.
7
Serve the tacos with chopped onion and green chili, some cilantro, lime juice and the meaty sauce. Dip the birria tacos in the sauce and enjoy.
8
Note: the rest of the meat stew is going to be used in another recipe this weekly menu.
