Birria Tacos with Consome (Print Version)
Crispy birria tacos filled with tender chile-braised beef and Oaxaca cheese, served with rich consome for dipping.
# Ingredients:
For the birria and consome
01 -
3 lb (1.4 kg) beef chuck roast, cut into large chunks
02 -
1 1/2 lb (680 g) bone-in beef short ribs
03 -
2 teaspoons kosher salt, plus more to taste
04 -
1 teaspoon black pepper
05 -
2 tablespoons neutral oil
06 -
6 dried guajillo chiles, stemmed and seeded
07 -
2 dried ancho chiles, stemmed and seeded
08 -
1-2 dried chiles de arbol, optional
09 -
1 large white onion, quartered
10 -
6 garlic cloves, peeled
11 -
2 Roma tomatoes, halved
12 -
2 tablespoons apple cider vinegar
13 -
2 teaspoons Mexican oregano
14 -
1 teaspoon ground cumin
15 -
1/4 teaspoon ground cloves
16 -
1 cinnamon stick
17 -
3 bay leaves
18 -
6 cups (1.4 L) low-sodium beef stock, plus more as needed
For the tacos
19 -
12-14 corn tortillas
20 -
2 cups (225 g) shredded Oaxaca cheese or Monterey Jack
21 -
1/2 cup finely diced white onion
22 -
1/3 cup chopped fresh cilantro
23 -
2 limes, cut into wedges
# Instructions:
01 -
Toast the guajillo, ancho, and chile de arbol in a dry skillet over medium heat for 30-60 seconds until fragrant. Cover with hot water and soak for 15 minutes, then drain.
02 -
Season the chuck roast and short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and brown the beef in batches, 3-4 minutes per side. Transfer to a plate.
03 -
Blend the soaked chiles, onion, garlic, tomatoes, vinegar, oregano, cumin, cloves, and 1 cup of beef stock until very smooth. Strain if the sauce looks gritty.
04 -
Return the beef to the pot. Add the adobo, remaining stock, cinnamon stick, and bay leaves. Bring to a simmer, cover, and cook on low for 3-3 1/2 hours until the meat shreds easily. Add more hot stock or water if the meat is not mostly covered.
05 -
Remove the beef, bones, bay leaves, and cinnamon stick. Shred the meat and discard excess gristle. Skim the red fat from the top of the consome into a small bowl, then season the broth with more salt if needed.
06 -
Heat a griddle or large skillet over medium heat. Dip one side of each tortilla into the red fat, place it fat-side down, then add cheese and shredded beef. Fold and cook for 2-3 minutes per side until crisp and browned.
07 -
Ladle hot consome into small bowls and top with onion, cilantro, and lime juice. Serve the tacos immediately with extra onion, cilantro, and lime wedges.
# Notes:
01 -
The birria can be made 1 day ahead and reheated in its broth.
02 -
Use the red fat skimmed from the consome to crisp the tortillas.
03 -
Keep the braise at a gentle simmer so the beef stays juicy.