Birria Tacos with Consomé
Delicious and cozy Birria Tacos with a rich consomé for dipping, making every bite flavorful and satisfying, perfect for a special meal at home.
Ingredients
Meat
- 3-4 pounds beef chuck roast Short ribs can be used for extra richness.
Dried Chiles
- 2-3 pieces guajillo chiles Adds a rich flavor.
- 2-3 pieces ancho chiles Classic pairing for birria.
- 1-2 pieces arbol chiles Optional for more heat.
Aromatics
- 1 large white onion Provides depth of flavor.
- 8-10 cloves garlic Enhances the taste.
Spices
- 1 tablespoon cumin
- 1 tablespoon oregano Mexican oregano is preferred.
- 1 pinch cinnamon Small amount adds warmth.
- 1 pinch cloves Tiny amount for spiciness.
- 2-3 leaves bay leaves
- 1 teaspoon black pepper
Acid
- 1 tablespoon apple cider vinegar Just a splash to brighten the sauce.
Broth
- 4 cups beef broth Low sodium helps control salt.
Tortillas
- 12 pieces corn tortillas Corn is preferred for classic texture.
Cheese
- 2 cups Oaxaca cheese For quesataco texture.
- 2 cups mozzarella or Monterey Jack Alternatives for cheese.
Finishers
- 1/2 cup chopped cilantro For garnish.
- 1 cup diced onion Optional for extra flavor.
- 4 pieces lime wedges For squeezing over tacos.
Instructions
Preparation
- Toast the chiles in a dry skillet for 20 to 30 seconds per side until aromatic, then soak them in hot water for 15 minutes.
- In a blender, combine softened chiles, onion, garlic, spices, vinegar, and about a cup of broth. Blend until smooth.
Cooking
- Season the beef chuck roast with salt and brown it in a pot with some oil for added flavor.
- Pour in the chile sauce, remaining broth, and bay leaves, then return the beef to the pot. Cover and simmer on low for about 3 hours until the meat is easily shreddable.
- Remove the meat, shred it, then separate the rendering fat from the broth.
- Warm a skillet and dip each tortilla in the fat layer, then add cheese and shredded meat, fold, and cook until crispy.
Serving
- Ladle the consomé into cups and serve with tacos, garnished with onion, cilantro, and a squeeze of lime.
Notes
Store the shredded meat and broth separately for better flavor. Reheat gently on the stove. Leftover birria gets tastier the next day.