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Divine Beef Birria Tacos (with Consomé): A 3-Hour Flavor Journey

Beef Birria Tacos (with Consomé)
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Make delicious beef birria tacos with a rich, chile-braised beef and flavorful consomé for dipping. This recipe provides tender shredded beef tacos for an authentic, juicy experience.

Ingredients

Scale
  • 3 lbs chuck roast, cut into large chunks
  • 1 tbsp olive oil
  • 1 large onion, roughly chopped
  • 6 cloves garlic, peeled
  • 4 oz dried guajillo chiles, stemmed and seeded
  • 2 oz dried ancho chiles, stemmed and seeded
  • 1 oz dried arbol chiles, stemmed and seeded (optional, for heat)
  • 1 (28 oz) can crushed tomatoes
  • 4 cups beef broth
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • Salt and black pepper to taste
  • Corn tortillas
  • Oaxaca cheese or mozzarella, shredded
  • Fresh cilantro, chopped, for garnish
  • Diced white onion, for garnish
  • Lime wedges, for serving

Instructions

  1. Pat the beef chunks dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  3. Add the chopped onion and garlic to the pot. Sauté until softened, about 5-7 minutes.
  4. While the onion and garlic cook, rehydrate the dried chiles. Place the stemmed and seeded chiles in a heatproof bowl and cover with boiling water. Let them soak for 15-20 minutes until softened.
  5. Drain the chiles, reserving about 1/2 cup of the soaking liquid. Transfer the chiles to a blender with the crushed tomatoes, beef broth, apple cider vinegar, bay leaves, oregano, cumin, and cloves. Add the reserved chile soaking liquid as needed to help blend. Blend until smooth.
  6. Pour the blended chile sauce over the seared beef in the Dutch oven. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. Alternatively, you can cook it in a slow cooker on low for 6-8 hours or high for 3-4 hours.
  7. Once the beef is tender, remove it from the pot and shred it using two forks. Strain the cooking liquid (consomé) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all the liquid. Discard the solids.
  8. To assemble the tacos, dip a corn tortilla into the consomé. Place the dipped tortilla on a hot griddle or large skillet over medium heat.
  9. Sprinkle a generous amount of shredded cheese on one half of the tortilla. Add a portion of the shredded birria beef on top of the cheese.
  10. Once the cheese is melted and the tortilla is slightly crispy, fold the tortilla in half to form a taco. Cook for another minute or two per side until golden brown and crispy.
  11. Serve the birria tacos immediately with a side of the warm consomé for dipping, chopped fresh cilantro, diced white onion, and lime wedges.

Notes

  • The longer you cook the birria, the more tender and flavorful the beef will be.
  • Adjust the amount of arbol chiles to your preferred spice level.
  • You can make the birria stew a day ahead; the flavors will deepen overnight.
  • For extra crispy tacos, don’t overload them with filling.

Nutrition

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