Description
Birria Beef Tacos with Consommé
Ingredients
:
For the Beef:
1 kg beef chuck roast or short ribs
2 dried guajillo chilies
2 dried ancho chilies
1 chipotle chili in adobo sauce
1 onion, chopped
4 garlic cloves
1 can (400g) diced tomatoes
2 cups beef broth
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
Salt and pepper to taste
For the Tacos:
Corn or flour tortillas
2 cups shredded mozzarella or Oaxaca cheese
Fresh cilantro, chopped
Lime wedges
Instructions
:
Prepare the Birria Sauce:
Remove the seeds and stems from the dried chilies and toast them in a dry skillet until fragrant.
Soak the chilies in hot water for 10 minutes to soften.
In a blender, combine the soaked chilies, chipotle chili, tomatoes, onion, garlic, cumin, oregano, and a cup of beef broth. Blend until smooth.
Cook the Beef:
Season the beef with salt and pepper.
In a large pot or Dutch oven, sear the beef on all sides until browned. Remove and set aside.
Add the blended sauce to the pot, along with the remaining broth, bay leaves, and seared beef.
Cover and simmer on low heat for 3-4 hours until the beef is tender and shreds easily.
Shred the Beef:
Remove the beef from the pot and shred it using two forks.
Strain the sauce (consommé) and keep it warm for dipping.
Assemble the Tacos:
Heat a tortilla in a skillet, dip it lightly in the consommé for extra flavor.
Sprinkle cheese on the tortilla, add shredded beef, and fold in half.
Cook on both sides until crispy and golden.
Serve:
Garnish the tacos with chopped cilantro and a squeeze of lime juice.
Serve with a bowl of warm consommé for dipping.
These Birria Tacos are crispy, cheesy, and loaded with juicy beef, paired perfectly with the rich consommé for dipping. A flavor-packed delight for taco lovers!
Step-by-Step Guide
Follow this detailed guide for perfect tacos every time. First, toast your dried chilies in a dry skillet over medium heat for 30-60 seconds per side until aromatic, being careful not to burn them. After soaking, blend the sauce ingredients until completely smooth; this is key for a silky consommé. When searing the beef, ensure the pot is very hot to get a deep brown crust, which builds foundational flavor. During the simmer, check occasionally and add a small amount of water only if the liquid reduces below halfway up the beef. For assembly, use medium heat on your skillet to melt the cheese and crisp the tortilla without burning it.
Serving Suggestions
Serve these tacos immediately while hot and crispy. Alongside the consommé, lime wedges, and cilantro, offer diced white onions and pickled red onions for a bright, acidic contrast. A side of refried beans or Mexican rice makes it a complete meal. For a refreshing drink pairing, try a cold horchata, Mexican coke, or a light lager.
How-to Summary
Toast and soak dried chilies, then blend with aromatics to create a smooth sauce. Sear seasoned beef, then braise it in the sauce and broth for 3-4 hours until fork-tender. Shred the beef and strain the cooking liquid into consommé. Dip tortillas in the consommé, fill with beef and cheese, and pan-fry until crispy. Serve with garnishes and consommé for dipping.
Frequently Asked Questions
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sear the beef and blend the sauce, then cook on low for 8 hours. For an Instant Pot, use the “Sauté” function to sear, then pressure cook on high for 60-90 minutes.
What are the best cuts of beef to use? Chuck roast is excellent for its fat content and flavor. Short ribs or brisket are also fantastic, though brisket may require a longer cook time.
How do I store and reheat leftovers? Store shredded beef and consommé separately in airtight containers for up to 4 days. Reheat the beef in a skillet with a splash of consommé. Reheat the consommé in a pot.
My consommé is too thin. How can I thicken it? Simmer the strained consommé uncovered to reduce and concentrate it. Alternatively, a small slurry of cornstarch and water can be whisked in.
Can I make this less spicy? Absolutely. Remove all seeds and veins from the dried chilies, and omit the chipotle in adobo. The flavor will remain rich and complex.
Common Mistakes to Avoid
- Not toasting the dried chilies, which results in a flat, less developed flavor.
- Blending the sauce while it’s still too coarse, leading to a gritty texture in the consommé.
- Rushing the braise; the beef needs low, slow heat to become tender enough to shred.
- Overfilling the tacos, which makes them difficult to flip and can cause the filling to fall out.
- Using a cold skillet to assemble the tacos, which prevents proper cheese melting and crisping.
Conclusion
Mastering Birria Tacos is a rewarding culinary project that brings incredible depth of flavor to your table. The process of toasting, blending, and slow-braising transforms simple ingredients into something extraordinary. The result—crispy, cheesy, deeply savory tacos with a rich consommé for dipping—is well worth the time. This dish is perfect for a special weekend meal or for impressing guests with your authentic, homemade Mexican cuisine.