Weeknight Beef Birria Tacos with Consommé

Serves 6 · 25 min prep · 160 min cook

Ingredients

• 2.5 lb beef chuck roast, cut into 2-inch chunks
• 4 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 2 chipotle peppers in adobo
• 1 large white onion, quartered
• 6 garlic cloves
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1.5 tsp kosher salt
• 18 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup fresh cilantro, chopped
• 2 limes lime wedges
• 3 tbsp neutral oil for frying

Instructions

1. 1Toast the dried guajillo and ancho chiles in a dry skillet over medium heat 30–45 seconds per side until fragrant but not burnt. Transfer to a bowl, cover with hot water, and soak 15 minutes until soft.
2. 2In a blender combine the drained chiles, chipotles, quartered onion, garlic, cumin, oregano, vinegar, beef broth, and salt. Blend until completely smooth.
3. 3Season the beef chunks with the remaining salt. Heat oil in a large Dutch oven over medium-high and sear the beef in batches until deeply browned on all sides, about 3 minutes per side.
4. 4Pour the chile sauce over the beef, add the remaining broth and bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer gently 2 hours 15 minutes to 2 hours 30 minutes until the beef shreds easily with a fork.
5. 5Remove the beef to a board, shred with two forks, discarding any large fat pieces. Skim excess fat from the surface of the consommé and keep it warm; taste and adjust salt.
6. 6Heat a large cast-iron skillet or griddle over medium. Dip each tortilla briefly in the surface fat/consommé, place on the hot skillet, sprinkle with cheese and a pile of shredded beef, then fold.
7. 7Cook 2–3 minutes per side until the tortilla is crisp and the cheese is melted and stretchy. Repeat with remaining tacos, adding oil as needed.
8. 8Serve three tacos per person with a small cup of hot consommé for dipping, plus cilantro and lime wedges on the side.