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Birria Tacos with Consomé

Birria tacos with consomé - Tasty
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Enjoy authentic-style birria tacos with a rich, flavorful consomé for dipping. This recipe balances traditional taste with home-cook accessibility.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into 3-inch pieces
  • 1 tbsp olive oil
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1/2 tsp black peppercorns
  • 1/4 tsp cloves
  • 1 bay leaf
  • 4 cups beef broth
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Corn tortillas
  • Shredded Oaxaca cheese
  • Chopped white onion, for garnish
  • Chopped cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season beef generously with salt.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove beef and set aside.
  4. Add onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
  5. Toast guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 1 minute per side. Do not burn.
  6. Place toasted chilies, cumin seeds, oregano, peppercorns, cloves, and bay leaf in a blender. Add 1 cup of water and blend until smooth.
  7. Return beef to the Dutch oven. Pour the chili mixture over the beef. Add beef broth and apple cider vinegar.
  8. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 3-4 hours, or until beef is very tender.
  9. Remove beef from the pot and shred it using two forks. Skim fat from the liquid in the pot and reserve about 1 cup of the consomé. Discard the rest or save for another use.
  10. Shredded beef can be returned to the consomé to keep warm.
  11. To assemble tacos: Warm corn tortillas. Dip each tortilla lightly in the reserved consomé, then place on a hot skillet or griddle.
  12. Fill one half of the tortilla with shredded beef and Oaxaca cheese. Fold the other half over.
  13. Cook until golden brown and cheese is melted, about 2-3 minutes per side.
  14. Serve immediately with extra consomé for dipping, chopped onion, cilantro, and lime wedges.

Notes

  • For a spicier taco, add a dried árbol chili to the chili blend.
  • You can make the birria and consomé a day in advance. Refrigerate separately and reheat before assembling tacos.
  • The reserved fat skimmed from the consomé can be used to fry the tacos for extra crispiness.

Nutrition

Find it online: https://www.unfoldrecipes.com/birria-tacos-with-consome/