Birria tacos (long version)

Place your choice of meat (traditionally beef, such as beef chuck or brisket) in a large bowl and pour the Birria marinade (Las Chicas Birria Paste dissolved in water) over it. let marinate for at least 2 hours, overnight is even better! After, transfer the meat and marinade to a pot or slow cooker and cook on low heat for several hours until the meat is tender and easily shreddable.

Once the meat is cooked, remove it from the pot or slow cooker and shred it using two forks. Skim off any excess fat from the cooking liquid. If desired, strain the cooking liquid to remove any remaining solids and reserve it as a flavorful dipping sauce for the tacos.

Warm your tortillas in a dry pan for 20 seconds on each side. Place a portion of the shredded Birria meat onto each tortilla, then quickly fry the taco on both sides to get a nice golden colour. Optionally, you can dip the assembled tacos into the reserved cooking liquid for a ""drowned"" or ""consomé"" style.

Serve the Birria tacos hot with additional accompaniments such as lime wedges, chopped cilantro, diced onions, and Las Chicas Salsa Roja.