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Authentic Birria Tacos with Consomé: 2 Perfect Bites

Birria Tacos with Consomé
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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.

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

  1. Preheat your oven to 325°F (160°C).
  2. 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.
  3. Add the quartered onion and smashed garlic to the pot and sauté for 2-3 minutes until slightly softened.
  4. Return the beef to the pot. Add bay leaves, oregano, cumin, smoked paprika, salt, and pepper. Stir to coat the beef.
  5. Pour in the apple cider vinegar and enough water to almost cover the beef. Bring to a simmer.
  6. Cover the pot and transfer it to the preheated oven. Braise for 3-4 hours, or until the beef is fork-tender.
  7. 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.
  8. 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.
  9. Once the beef is tender, carefully remove it from the pot and shred it using two forks.
  10. Strain the braising liquid into a bowl, discarding the solids. Skim off any excess fat from the liquid.
  11. Return the shredded beef to the pot. Add the blended chili mixture and the strained braising liquid. Stir to combine.
  12. Simmer the birria mixture on the stovetop over low heat for 30-45 minutes, allowing the flavors to meld. This is your consomé.
  13. To assemble the tacos, dip each corn tortilla in the consomé.
  14. Heat a lightly oiled skillet or comal over medium heat. Place the consomé-dipped tortilla onto the hot surface.
  15. Add a generous portion of shredded birria beef and shredded cheese (if using) to one half of the tortilla.
  16. Fold the tortilla in half and cook for 2-3 minutes per side, until golden brown and crispy.
  17. 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

Find it online: https://epicureempire.com/birria-tacos-with-consome/