birria tacos with consomé

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 6-8
Difficulty: Intermediate
Cuisine: Mexican

Ingredients

For the Birria Meat & Consomé:

• 3 lbs beef chuck roast or goat meat (traditionally used), cut into large chunks

• 4 dried guajillo chiles, stems and seeds removed

• 3 dried ancho chiles, stems and seeds removed

• 2 dried chiles de árbol (optional, for extra heat)

• 1 white onion, quartered

• 6 garlic cloves

• 3 Roma tomatoes, halved

• 4 cups beef broth (or water)

• 2 bay leaves

• 1 tsp dried oregano (preferably Mexican)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 cinnamon stick

• 3 whole cloves

• 1 tbsp apple cider vinegar

• Salt and pepper to taste

For the Tacos:

• 12-16 corn tortillas

• 1 cup shredded Oaxaca or mozzarella cheese

• 1 white onion, finely chopped

• Fresh cilantro, chopped

• Lime wedges

• Oil for frying

Instructions

Step 1: Prepare the Chiles

1. In a dry skillet over medium heat, lightly toast the dried chiles for 1-2 minutes until fragrant.

2. Place the chiles in a bowl and cover with hot water. Let them soak for 15 minutes until softened.

Step 2: Make the Adobo Sauce

1. In a blender, combine the soaked chiles (drained), onion, garlic, tomatoes, cumin, oregano, smoked paprika, cinnamon stick, cloves, apple cider vinegar, and 1 cup of beef broth.

2. Blend until smooth. Strain through a fine-mesh sieve for a smoother sauce.

Step 3: Cook the Meat

1. Season the beef chunks with salt and pepper.

2. In a large Dutch oven or pot, sear the meat over medium-high heat until browned on all sides.

3. Pour the adobo sauce over the meat, then add the remaining beef broth and bay leaves.

4. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours until the meat is tender and shreds easily.

Step 4: Shred the Meat & Strain the Consomé

1. Remove the meat from the pot and shred it using two forks.

2. Strain the remaining liquid (consomé) through a fine-mesh sieve into a bowl. Skim off excess fat if desired.

Step 5: Assemble the Tacos

1. Heat a skillet over medium heat and lightly dip a tortilla in the consomé.

2. Place the tortilla on the skillet, add shredded cheese and birria meat, then fold in half.

3. Cook for 2-3 minutes per side until crispy. Repeat with remaining tortillas.

Step 6: Serve

1. Serve the tacos with a side of warm consomé for dipping.

2. Garnish with chopped onion, cilantro, and lime wedges.

Nutritional Information (Per Serving, 2 tacos + ½ cup consomé)

• Calories: 480

• Protein: 38g

• Carbohydrates: 32g

• Fiber: 5g

• Fat: 22g

• Sodium: 800mg

Tips & Variations

• For extra flavor: Marinate the meat in the adobo sauce overnight before cooking.

• Alternative meat: Use lamb or goat for a more traditional taste.

• Vegetarian option: Substitute beef with mushrooms or jackfruit.

Enjoy your delicious Birria Tacos with Consomé—a perfect balance of rich, spicy, and cheesy goodness!