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Birria Tacos with Rich Beef Consommé Recipe

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4.5 from 9 reviews

A rich and flavorful Birria Tacos recipe featuring tender braised beef simmered in a spicy chile sauce, served in crispy corn tortillas with melted cheese, fresh cilantro, onions, and lime wedges, accompanied by a savory consommé for dipping.

Ingredients

For the Meat and Consommé

  • 2 lbs beef chuck roast or short ribs cut into chunks
  • 3 guajillo chiles deseeded
  • 2 ancho chiles deseeded
  • 2 pasilla chiles deseeded
  • 4 cloves garlic
  • 1 onion quartered
  • 1 cup crushed tomatoes
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 2 tbsp apple cider vinegar
  • 4 cups beef broth
  • 2 bay leaves

For the Tacos

  • 12 corn tortillas
  • 1 cup Oaxaca or mozzarella cheese shredded
  • Fresh cilantro for garnish
  • Diced onions for garnish
  • Lime wedges for serving

Instructions

  1. Prepare the chiles: Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until fragrant and slightly darkened, about 2-3 minutes. Then soak them in hot water for 15 minutes to soften.
  2. Make the chile sauce: Drain the soaked chiles and blend them with crushed tomatoes, garlic cloves, quartered onion, ground cumin, smoked paprika, dried oregano, ground cinnamon, and apple cider vinegar until smooth to create a rich chile sauce.
  3. Sear the beef: In a large pot or Dutch oven, heat a bit of oil over medium-high heat and sear the beef chunks until browned on all sides, about 5-7 minutes.
  4. Simmer the meat: Pour the prepared chile sauce over the seared beef, add beef broth and bay leaves, then bring to a boil. Reduce heat to low, cover, and simmer gently for 4 hours until the beef is very tender and easily shredded.
  5. Prepare consommé and meat: Remove the beef from the pot and shred it finely. Strain the cooking liquid through a fine mesh sieve to create a clear consommé for dipping.
  6. Assemble and cook tacos: Dip each corn tortilla briefly in the warm consommé, then place it on a hot skillet. Add a portion of shredded beef and shredded Oaxaca or mozzarella cheese onto one side, then fold the tortilla and cook until the outside is crispy and the cheese melts, flipping once.
  7. Serve: Serve the crispy Birria Tacos hot, garnished with fresh cilantro, diced onions, and lime wedges. Include a small bowl of consommé on the side for dipping.

Notes

  • Use beef chuck roast or short ribs for tender, flavorful meat.
  • If you prefer less heat, reduce the number of dried chiles or substitute with milder varieties.
  • Oaxaca cheese melts well and adds authentic flavor, but mozzarella works as a substitute.
  • Soaking tortillas in consommé before grilling is key for flavor and crispiness.
  • The consommé can be seasoned further with salt or additional spices to taste.
  • Leftover consommé can be refrigerated and used as a flavorful broth for soups or stews.

Find it online: https://hotsavors.com/birria-tacos-with-rich-beef-consomme-recipe/