birria tacos with consomé

Ultimate Birria Tacos with Consomé

Ingredients

1. The Birria Meat & Consomé

• Beef chuck roast: 3 lbs, cut into large chunks (combining with short ribs or beef shank adds extra flavor)
• Dried chiles: 3 dried ancho chiles, 4 dried guajillo chiles, and 2 dried pasilla chiles (stemmed and seeded)
• Aromatics: 1 white onion (quartered), 6 cloves garlic, 2 Roma tomatoes
• Spices: 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 2 bay leaves
• Acid & Broth: 2 tablespoons apple cider vinegar and 6–8 cups beef broth or water
• Salt and pepper: To taste
• Cooking oil: 2 tablespoons

2. The Tacos & Assembly

• Corn tortillas: 12 to 16
• Oaxaca cheese or mozzarella: 3 cups, freshly shredded (essential for the cheesy crust)
• Fresh toppings: Finely chopped white onion, freshly chopped cilantro, and fresh lime wedges

Step-by-Step Instructions

Step 1: Rehydrate and Blend the Chiles

• Toast the chiles: In a large Dutch oven or heavy pot over medium heat, lightly toast the dried chiles for 1–2 minutes per side until fragrant (do not burn them, or they will turn bitter).
• Soak: Cover the toasted chiles with boiling water and let them sit for 15–20 minutes until completely soft.
• Blend: Drain the chiles and transfer them to a blender along with the quartered onion, garlic cloves, Roma tomatoes, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of fresh water or beef broth. Blend until completely smooth and vibrant red.

Step 2: Sear and Simmer the Beef

• Sear: Season your beef chunks generously with salt and pepper. In the same Dutch oven, heat 2 tablespoons of oil over medium-high heat and sear the beef until browned on all sides.
• Coat: Pour the blended chile sauce directly over the seared beef, stirring well to coat. Add the remaining beef broth (about 6 cups) and drop in the bay leaves.
• Slow cook: Bring to a boil, then cover with a tight-fitting lid. Reduce heat to low and simmer for 3 to 4 hours (or transfer to a 325°F oven), until the beef is meltingly tender and falls apart easily with a fork.
• Shred: Remove the beef, shred it completely using two forks, and return half of it back to the pot to soak up the juices. Keep the remaining meat ready for assembly.

Step 3: Fry and Assemble the Tacos

• Skim the fat: Spoon some of the rich red oil floating on top of the consomé into a small bowl. This is your “magic oil” for frying the tortillas!
• Dip and crisp: Heat a skillet or griddle over medium-high heat. Dip a corn tortilla into the red fat so it’s lightly coated on both sides, then place it flat on the hot skillet.
• Fill: Immediately sprinkle a handful of shredded cheese onto the tortilla, add a generous amount of shredded birria meat, and top with chopped onions and cilantro.
• Fold and sear: Fold the taco in half. Cook for 2–3 minutes per side, pressing down gently, until the tortilla is crispy and golden and the cheese is completely melted and gooey.

Step 4: Serve

• Ladle the hot, fragrant consomé into small bowls and garnish with extra chopped onion and cilantro.
• Serve the crispy birria tacos immediately alongside the bowls of consomé for enthusiastic dipping!