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Birria Tacos with Rich Consomme

Slow-braised chile beef tucked into crispy cheese-crusted corn tortillas, served with a rich consomme for dipping.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

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For the birria:
  • 3 lbs beef chuck roast cut into large chunks
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 white onion quartered
  • 6 cloves garlic
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 small cinnamon stick
  • 2 tsp kosher salt plus more to taste
For the tacos:
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1/2 white onion diced, for serving
  • 1/2 cup chopped cilantro for serving
  • Lime wedges for serving

Equipment

  • Large Dutch oven

Method
 

  1. Toast the chiles: Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 1 to 2 minutes per side until fragrant and pliable. Cover with hot water and soak for 20 minutes.
  2. Blend the adobo: Drain the chiles and add to a blender with half the onion, garlic, 2 cups beef broth, vinegar, oregano, cumin, paprika, and 1 tsp salt. Blend until completely smooth.
  3. Sear the beef: Season the beef chunks with remaining salt. Sear in a large Dutch oven over medium-high heat until browned on all sides.
  4. Braise: Pour the adobo over the beef. Add remaining 2 cups broth, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low for 3 hours, until the beef shreds easily.
  5. Shred and strain: Remove the beef and shred with two forks. Strain the braising liquid through a fine mesh strainer into a bowl for the consomme. Skim the red chile fat from the top and reserve it.
  6. Crisp the tacos: Heat a skillet over medium heat. Dip a corn tortilla in the reserved chile fat, place in the skillet, top with beef and cheese. Fold in half and cook 2 to 3 minutes per side until crispy and the cheese melts.
  7. Serve: Ladle the hot consomme into bowls. Serve tacos with diced onion, cilantro, lime wedges, and consomme for dipping.