Birria Tacos with Consomé

Born in Jalisco, birria is a slow-braised chile stew that found new life as crispy tacos dunked in rich consomé. Tender beef chuck simmers with guajillo and ancho chiles until the meat shreds and the broth turns deeply savory.

Serves 4

Estimate for one serving

• 680 cal
• 48g protein
• 42g carbs
• 35g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 2 lbs beef chuck roast
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried chile de arbol
• 1 large yellow onion
• 6 garlic cloves
• 3 roma tomatoes
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 3 bay leaves
• 4 cups beef broth
• 12 corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1/2 cup fresh cilantro
• 1/2 cup white onion
• 4 lime wedges
• 2 tbsp vegetable oil
• 2 tsp kosher salt

Instructions

1. 1Remove stems and seeds from all dried chiles.
2. 2In a dry skillet over medium heat, toast the chiles for 1-2 minutes until fragrant; transfer to a bowl and cover with hot water to soak for 15 minutes.
3. 3Meanwhile, roughly chop the yellow onion, tomatoes, and garlic.
4. 4In a blender, combine soaked chiles (with soaking liquid), onion, tomatoes, garlic, vinegar, cumin, oregano, cinnamon, and salt; blend until smooth.
5. 5Cut beef into 2-inch chunks and season with remaining salt.
6. 6Heat oil in a large Dutch oven over medium-high; brown beef in batches, about 5 minutes per batch.
7. 7Return all beef to pot, pour in blended sauce, add bay leaves and beef broth; bring to a boil then reduce to low simmer.
8. 8Cover and simmer for 3 hours until beef is fork-tender, stirring occasionally; add water if needed to keep meat submerged.
9. 9Remove beef to a bowl and shred with two forks; skim fat from consomé and reserve for dipping.
10. 10Heat a large skillet over medium; dip a tortilla in reserved consomé, place in skillet, add cheese and a small handful of shredded beef.
11. 11Fold tortilla in half and cook 2-3 minutes per side until crispy and cheese is melted; repeat with remaining tortillas.
12. 12Serve 3 tacos per plate with chopped white onion, cilantro, lime wedges, and a bowl of hot consomé for dipping.