Mexican · Wrap

Birria Tacos with Consommé

Name: Birria Tacos with Consommé
Total time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1500 g beef chuck roast; 6 dried guajillo chiles; 3 dried ancho chiles; 3 Roma tomatoes; 1 yellow onion; 6 cloves garlic; 1000 ml beef broth; 1 tbsp cumin; 1 tbsp dried oregano; 3 bay leaves; 3 tbsp apple cider vinegar; 18 corn tortillas; 300 g Oaxaca cheese; 6 tbsp fresh cilantro; 2 limes; 2 tsp salt

Give Birria Tacos with Consommé about 4 hr; most of that is cooking time, and it makes 6 servings. The main ingredients are beef chuck roast, dried guajillo chiles and dried ancho chiles. The cooking is mostly braising and blending. With 48 g of protein per serving (about 680 calories), it is a filling option.

Birria Tacos with Consommé, plated (AI-generated illustration)

Total time: 4 hr
Servings: 6
Difficulty: Hard
Calories: 680 kcal

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Ingredients

For 6 servings

1500 gbeef chuck roast
6dried guajillo chiles
3dried ancho chiles
3Roma tomatoes
1yellow onion
6 clovesgarlic
1000 mlbeef broth
1 tbspcumin
1 tbspdried oregano
3bay leaves
3 tbspapple cider vinegar
18corn tortillas
300 gOaxaca cheese
6 tbspfresh cilantro
2limes
2 tspsalt

Instructions

Stem and seed the dried guajillo chiles and dried ancho chiles. Toast in a dry skillet for 1 minute, then soak in hot water for 15 minutes.
Blend the soaked chiles with Roma tomatoes, half the yellow onion, garlic, cumin, dried oregano, apple cider vinegar and 250ml beef broth until smooth.
Cut the beef chuck roast into large chunks and season with salt. Place in a Dutch oven with the chile sauce, remaining beef broth and bay leaves. Cover and braise at 165C (325F) for 3 to 3.5 hours until shredding tender.
Shred the beef chuck roast and skim the bright red fat from the consommé into a small bowl.
Dip each corn tortilla in the reserved fat, place on a hot griddle, fill with shredded beef and Oaxaca cheese, fold and crisp 2 minutes per side. Finely dice the remaining yellow onion and chop the fresh cilantro for topping.
Serve with bowls of consommé for dipping, lime wedges, fresh cilantro and yellow onion on the side.

Cook’s notes

The braise can be done a day ahead; refrigerate it overnight and the fat sets on top, which makes it easy to skim and keep for dipping the tortillas. Mozzarella or Monterey Jack can replace Oaxaca cheese. Leftover consommé freezes well and makes a good base for soup.

Nutrition per serving

Calories: 680 kcal
Protein: 48 g
Fat: 38 g
Carbs: 32 g

Approximate values for one serving.

About this recipe

Cuisine: Mexican
Dish type: Wrap
In cookbook: Viral & Internet-Famous