Description
These Birria Tacos with Homemade Consommé are a flavorful Mexican dish featuring slow-simmered beef chuck roast braised in a rich chili-spiced broth. Tender shredded meat is served in crispy, cheese-filled corn tortillas, perfect for dipping in the aromatic, savory consommé. This recipe brings authentic tastes and comforting textures, ideal for a hearty meal.
Ingredients
Scale
Meat and Cooking
- 2.5 lbs beef chuck roast or short ribs
- 1 tablespoon olive oil
- 2 cups beef broth
Chili Sauce
- 1 large onion, chopped
- 6 garlic cloves, smashed
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
Assembly and Serving
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Fresh cilantro, chopped
- White onion, finely chopped
- Lime wedges for serving
Instructions
- Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Sear the beef on all sides until browned to develop flavor, then remove and set aside.
- Sauté Aromatics: In the same pot, sauté the chopped onion and smashed garlic cloves until fragrant and soft, about 3 to 4 minutes.
- Toast Chiles: Add the dried guajillo, ancho, and pasilla chiles to the pot and toast them for 1 to 2 minutes to release their smoky flavors.
- Simmer Chiles: Pour in the beef broth and let the mixture simmer until the chiles soften, about 10 minutes, preparing them for blending.
- Blend the Sauce: Transfer the chile mixture along with the chipotle pepper, adobo sauce, apple cider vinegar, ground cumin, dried oregano, smoked paprika, cinnamon, salt, and pepper to a blender. Blend until smooth, creating the rich chili sauce.
- Braise the Beef: Return the seared beef to the pot, pour the blended chili sauce over it, cover, and simmer on low heat for 3 hours until the meat is tender and infused with flavor.
- Shred the Meat: Remove the meat and shred it using two forks. Stir the shredded beef back into the flavorful consommé.
- Prepare Tortillas: Dip each corn tortilla into the top layer of consommé to soak up the flavors, then place them on a hot skillet.
- Assemble Tacos: Sprinkle shredded cheese on one half of the tortilla, add a generous amount of birria meat, and fold the tortilla over to create a taco.
- Cook Tacos: Cook each taco on the skillet for 2 to 3 minutes per side until the tortilla is crispy and the cheese has melted completely.
- Serve: Serve the tacos with a bowl of homemade consommé topped with chopped white onion and fresh cilantro, along with lime wedges for squeezing over the tacos.
Notes
- For best results, use beef chuck roast or short ribs as they become tender and flavorful with slow cooking.
- Adjust the number of dried chiles to control the heat level of the consommé and tacos.
- Use fresh corn tortillas for pliable, authentic tacos that crisp nicely when dipped and cooked.
- The consommé can be strained before serving if you prefer a smoother broth.
- Leftover birria meat is excellent for burritos or quesadillas.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
