Description
There’s something almost magical about the first time you dip a crispy, cheese-edged tortilla into a bowl of rich, spiced consome and take that first bite. This isn’t just another taco recipe; it’s a project, a culinary adventure that yields one of the most soul-satisfying and delicious meals you’ll ever make.
Ingredients
Scale
For the Birria & Consome:
- 3–4 pounds beef chuck roast, cut into large chunks (or use a mix of beef short ribs and shank for more gelatinous richness)
- 4–5 dried guajillo chiles, stems and seeds removed
- 2–3 dried ancho chiles, stems and seeds removed
- 2 dried chiles de árbol (for a touch of heat, optional)
- 1 large white onion, roughly chopped
- 6 cloves garlic, peeled
- 3 Roma tomatoes, halved
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- 1 tablespoon chicken or beef bouillon powder
- 2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 4 cups beef broth (or water)
- 2 tablespoons apple cider vinegar
For Assembling the Tacos:
- Corn tortillas
- 2–3 cups shredded Oaxaca or mozzarella cheese
- 1 large white onion, finely chopped
- Fresh cilantro, chopped
- Limes, cut into wedges
Instructions
- Toast and Soak the Chiles: Heat a dry skillet over medium heat. Toast the dried guajillo, ancho, and chiles de árbol for about 30 seconds per side, until they become fragrant and slightly pliable. Be careful not to burn them, or they’ll turn bitter. Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes to rehydrate.
- Create the Flavor-Packed Adobo: In a blender, combine the soaked chiles (drained), chopped onion, garlic, tomatoes, Mexican oregano, cumin, cloves, bouillon powder, salt, pepper, and apple cider vinegar. Blend until you have a completely smooth, vibrant red sauce. This adobo is the heart and soul of your birria.
- Braise the Beef to Perfection: Place the chunks of beef in a large Dutch oven or heavy-bottomed pot. Pour the blended adobo sauce directly over the meat, ensuring every piece is well-coated. Add the bay leaves and cinnamon stick. Pour in the beef broth until the meat is nearly submerged. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 3 to 3.5 hours. The meat is ready when it’s fork-tender and shreds easily.
- Shred and Skim: Once the beef is tender, remove it from the pot and shred it using two forks. Skim the excess fat from the top of the remaining liquid in the pot—this is your precious consome. You can use a fat separator or simply spoon it off. Return the shredded beef to the consome to keep it moist and flavorful.
- Assemble and Fry the Tacos: Heat a large skillet or griddle over medium heat. Dip a corn tortilla into the top layer of the consome (where the fat has risen), ensuring both sides are coated. Place the tortilla on the hot skillet. Sprinkle a generous amount of cheese on one half of the tortilla, then top with a portion of the shredded beef. Fold the tortilla over and cook for 2-3 minutes per side, until the tortilla is crispy and the cheese is magnificently melted. Repeat with remaining tortillas.
Notes
The great news is that birria might even be better the next day as the flavors continue to meld. Store the shredded beef in its consome in an airtight container in the refrigerator for up to 4 days. Both the meat and consome freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising, Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg