Description
Trying to gain healthy weight or build muscle? These high-carb, high-protein meals helped me gain 10 lbs naturally—and they actually taste amazing! Perfect for lean bulking, post-workout recovery, or anyone needing more fuel in their day. These easy, balanced recipes are great for breakfast, lunch, and dinner—no complicated ingredients, just real food that gets results
Recipes:
Slow-Cooked Birria Tacos
Juicy, tender birria beef packed into crispy corn tortillas, topped with melted cheese, fresh cilantro, and served with rich consomé for dipping—these tacos are next level!
Ingredients:
For the Birria Beef:
2 lbs beef chuck roast (or short ribs)
1 tbsp olive oil
2 dried guajillo chilies, stems & seeds removed
2 dried ancho chilies, stems & seeds removed
1 chipotle pepper in adobo sauce
1 small onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 can (14 oz) diced tomatoes
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
½ tsp cinnamon
Salt & black pepper to taste
For the Tacos:
12 corn tortillas
1 cup shredded cheese (cheddar, Oaxaca, or Monterey Jack)
¼ cup fresh cilantro, chopped
Lime wedges (for serving)
Instructions:
Prepare the Birria Sauce: Toast guajillo and ancho chilies in a dry pan for 30 seconds. Blend them with chipotle, onion, garlic, diced tomatoes, vinegar, and spices until smooth.
Slow Cook the Beef: In a pot, sear beef in olive oil until browned. Pour in blended sauce and beef broth. Cover and simmer for 3-4 hours until tender. Shred the beef and return it to the sauce.
Crisp the Tacos: Heat a pan over medium heat. Dip a tortilla into the birria sauce, then place it in the pan. Add cheese, shredded beef, and cilantro. Fold and cook until crispy.
Serve & Enjoy: Plate the tacos with extra cilantro, lime wedges, and a side of warm birria consomé for dipping.
Pro Tip: Double dip the tortillas in the birria sauce before cooking for extra flavor!
