Homemade Birria with Creamy Cabbage Salad | Tony and Maribel
Homemade Birria with Creamy Cabbage Salad
30 mins prepServes 6
Nothing beats homemade birria with all the sides! This recipe includes flavorful, fall-apart tender beef birria, served with a refreshing creamy cabbage salad, Mexican rice, and warm corn tortillas for delicious tacos.
For the Birria:
Add the beef chuck roast (cut into chunks), Birria Bomb, beef broth, white onion, garlic cloves, and bay leaves to a large pot. Bring everything to a boil. Reduce heat, cover, and simmer on low for 3 to 3½ hours until the beef is fall-apart tender. Remove the beef from the pot and shred it. Discard the bay leaves. Season the consommé with salt if needed. Return the shredded beef to the pot and simmer uncovered for another 10 to 15 minutes.
For the Creamy Cabbage Salad:
While the birria is cooking, prepare the salad. Shred the green cabbage, purple cabbage, and carrot. In a separate bowl, whisk together the mayonnaise, Mexican crema, juice of 2 limes, garlic powder, Mexican oregano, salt, and black pepper. Toss the dressing with the shredded cabbage and carrot until well combined. Refrigerate the salad for 20 to 30 minutes before serving.
To Serve:
Serve the birria and creamy cabbage salad with Mexican rice and warm corn tortillas. Load up a tortilla with the juicy birria and creamy cabbage salad and enjoy!
