H3: Why You’ll Love These Birria Tacos with Consomé
- The beef is incredibly tender.
- You get an authentic, rich consomé.
- Tacos are satisfyingly crispy.
- They are perfect for sharing with a partner.
- It’s a truly rewarding cooking project.
Authentic Birria Tacos with Consomé: 2 Perfect Bites
Discover the viral sensation of juicy Birria Tacos with authentic consomé. This recipe guides you through creating tender, flavorful beef and a rich, savory broth perfect for dipping. A rewarding culinary project for couples.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Braising and Simmering
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
- 3 pounds beef chuck roast, cut into 3-inch pieces
- 1 tablespoon olive oil
- 1 large white onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup apple cider vinegar
- 6 guajillo chiles, stemmed and seeded
- 3 ancho chiles, stemmed and seeded
- 4 cups beef broth
- 1/2 cup chopped fresh cilantro, for garnish
- 1/2 cup chopped white onion, for garnish
- Lime wedges, for serving
- Corn tortillas
- Shredded cheese (optional)
- Salsa (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove beef and set aside.
- Add the quartered onion and smashed garlic to the pot and sauté for 2-3 minutes until slightly softened.
- Return the beef to the pot. Add bay leaves, oregano, cumin, smoked paprika, salt, and pepper. Stir to coat the beef.
- Pour in the apple cider vinegar and enough water to almost cover the beef. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Braise for 3-4 hours, or until the beef is fork-tender.
- While the beef is braising, prepare the chili base. Soak the stemmed and seeded guajillo and ancho chiles in hot water for 20-30 minutes until softened.
- Drain the chiles, reserving about 1 cup of the soaking liquid. Place the softened chiles in a blender with the reserved soaking liquid, beef broth, and a pinch of salt. Blend until smooth.
- Once the beef is tender, carefully remove it from the pot and shred it using two forks.
- Strain the braising liquid into a bowl, discarding the solids. Skim off any excess fat from the liquid.
- Return the shredded beef to the pot. Add the blended chili mixture and the strained braising liquid. Stir to combine.
- Simmer the birria mixture on the stovetop over low heat for 30-45 minutes, allowing the flavors to meld. This is your consomé.
- To assemble the tacos, dip each corn tortilla in the consomé.
- Heat a lightly oiled skillet or comal over medium heat. Place the consomé-dipped tortilla onto the hot surface.
- Add a generous portion of shredded birria beef and shredded cheese (if using) to one half of the tortilla.
- Fold the tortilla in half and cook for 2-3 minutes per side, until golden brown and crispy.
- Serve immediately garnished with fresh cilantro and chopped white onion. Offer lime wedges and salsa on the side for dipping into the hot consomé.
Notes
- For an extra rich consomé, you can simmer it for longer, uncovered, to reduce and concentrate the flavors.
- If you prefer a spicier taco, add a pinch of cayenne pepper or a chopped jalapeño to the chili blend.
- You can make the birria and consomé ahead of time. It stores well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg