By Luke Simmonds
Crockpot Birria de Canguro (Kangaroo Birria Tacos)
8 steps
Prep:30minCook:8h
Slow cooked kangaroo in the authentic style of the classic Mexican dish from Jalisco, Birria.
Traditionally, this dish is made with beef, so use that as a substitute if you're not into roo.
Updated at: Thu, 17 Aug 2023 03:42:44 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories256.1 kcal (13%)
Total Fat6.1 g (9%)
Carbs13.6 g (5%)
Sugars3 g (3%)
Protein34.8 g (70%)
Sodium202.4 mg (10%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the broth
6Ancho chillies
de-seeded and soaked
4Guajillo chillies
de-seeded and soaked
4Cascabel chillies
de-seeded and soaked
0.5onion
1 cupwhite vinegar
5cloves garlic
½ tspCinammon
½ Tbspcumin
½ Tbspblack pepper
2 tspmexican oregano dried
2cloves
3tomatoes
1 cupvegetable stock
salt
To serve
Instructions
Birria
Step 1
Liquify all ingredients for the broth in a blender or food processor
Step 2
Season kangaroo fillets with salt and pepper, then add to slow cooker along with the broth, cook on low for 7.5 hours
Step 3
Remove the kangaroo fillets from the slow cooker and pull the meat apart using forks (or meat hooks) in a large bowl.
ForkStep 4
Return the pulled meat to the slow cooker and mix it into the broth, cook for a further 30 minutes
Serving suggestion
Step 5
Heat the tortillas according to directions on the label, or your customs
Step 6
Separate the meat from the broth and serve in separate dishes
Step 7
Make tacos with the meat, chopped onion, coriander and a squeeze of lime.
Step 8
Dip the taco in the broth before eating. Make a mess of it.
Notes
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Delicious
Easy
Go-to
Makes leftovers
Moist
