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Birria Tacos with Consomé

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Delicious, savory Birria Tacos made with tender, braised beef, a smoky and rich chili paste, and a flavorful dipping consomé. These tacos are perfect for a comforting and satisfying meal!

Ingredients

Scale

For the Chili Paste:

  • 4 dried guajillo peppers (stems and seeds removed)
  • 4 dried ancho chiles (stems and seeds removed)
  • 4 chipotle peppers in adobo sauce
  • 1 onion, chopped
  • 4 garlic cloves
  • 1/2 cup crushed tomatoes
  • 1/2 cup organic beef stock (or water)
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • 2 tbsp Mexican oregano
  • 1 tsp dried thyme
  • 1/2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground allspice

For the Meat and Consomé:

  • 3 lbs chuck roast beef (or shank, lamb, or chicken), cut into medium-large chunks
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 onion, diced
  • 4 cups organic beef stock
  • 2 cups water

For the Tacos:

  • 12 corn tortillas
  • Shredded Oaxaca cheese
  • 1 cup fresh cilantro, chopped
  • Diced onions (optional, for topping)

Instructions

  • Make the Chili Paste:
    • Add beef stock to a medium pot and bring to a boil.
    • Add dried guajillo and ancho chiles, then cover and let them soften for 15-20 minutes.
    • Transfer softened chiles to a blender with the chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth. Add more beef stock or water if the paste is too thick.
  • Prepare the Meat:
    • Preheat the oven to 350°F (175°C).
    • Heat olive oil in a Dutch oven over medium-high heat. Sear the beef chunks on all sides until golden brown (about 3-4 minutes per side). Season with salt, pepper, and garlic powder while searing. Remove and set aside.
    • In the same pot, sauté the diced onions until fragrant and translucent (1-2 minutes). Add the prepared chili paste and simmer for 1-2 minutes.
    • Stir in the beef stock and water, then return the seared beef to the pot. Combine well and bring to a simmer.
  • Braise in the Oven:
    • Cover the Dutch oven and transfer to the preheated oven. Braise for about 2 1/2 hours or until the beef is tender and can be shredded easily.
    • Remove the beef from the oven and shred using two forks. Keep the meat saucy for assembling the tacos and set aside 1 cup of the broth as the dipping consomé.
  • Assemble the Tacos:
    • Heat a non-stick skillet over medium heat. Lightly coat with olive oil and wipe with a paper towel to evenly distribute.
    • Dip one side of a tortilla into the reserved consomé and place it in the skillet.
    • Add shredded beef, Oaxaca cheese, diced onions, and cilantro to one side of the tortilla. Fold it in half and cook until golden and crispy, flipping once.
    • Repeat for the remaining tortillas.
  • Serve:
    • Serve the tacos hot with the reserved consomé as a dipping sauce. Garnish with fresh cilantro if desired.

Nutrition

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