Birria Tacos with Consommé
User Reviews
4.8
Birria Tacos with Consommé
Description
Birria Tacos with Consommé rely on a combination of beef cuts—chuck roast and bone-in short ribs—seared to develop a caramelized crust before simmering. The stew incorporates dried guajillo and ancho chiles, whole toasted spices (cumin, coriander, cloves, peppercorns, cinnamon), tomato, and apple cider vinegar to build a complex broth. Serving includes corn tortillas filled with shredded birria meat, diced onions, cilantro, and melty Oaxacan cheese. The reserved stewing liquid, or consommé, is served alongside for dipping, adding moisture and enhancing each bite. The cooking method creates tender meat that flakes easily and a richly spiced broth that is both savory and slightly smoky.
This dish works well for casual meals and gatherings where dipping tacos into consommé is part of the experience. The inclusion of fresh aromatics like onion and cilantro provide brightness to balance the rich meat. The recipe allows some substitution of meats like goat or lamb and different cheeses based on availability.
Practical tips include reheating leftovers gently to maintain texture, using oils with high smoke points for searing, seasoning liberally at various stages, and adjusting broth thickness by adding water or stock. Preparing the birria stew ahead allows flavors to meld and fat to solidify on top, which can be used to dip tortillas, preventing sogginess. Storage guidelines recommend refrigerating meat and consommé in airtight containers for up to five days.
Ingredients
Birria de Res
- 2 tbsp vegetable oil
- 4 lbs chuck roast boneless
- 2 lbs short ribs English cut, bone-in
- 1 white onion peeled and quartered, large
- 1 garlic peeled, head
- 2 dried guajillo peppers deseeded and stems removed
- 2 ancho chile peppers deseeded and stems removed, dried
- 1 tbsp black peppercorns whole
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 4 clove whole
- 2 chipotle peppers in adobo
- 1 tbsp Mexican oregano fresh or dried
- 1 tomatoes 28 oz can
- 2 tbsp apple cider vinegar
- 10 cups beef broth or beef stock
- 3 bay leaf
- 1 cinnamon stick
Tacos
- corn tortillas
- 1/2 white onion small diced, medium
- 1/2 cup cilantro chopped
- lime for serving
- Oaxacan cheese
- Reserved stewing liquid consommé, for serving
Instructions
- Making the Birria de Res
- Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.
- In a large Dutch oven over medium high heat, add your vegetable oil. When the oil is shimmering hot, carefully place the chuck roast and short ribs in. Don't crowd the pan, do it in batches if needed, and sear on all sides until browned. Repeat with all the pieces of chuck roast and the short ribs until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.
- in a large pan or skillet, dry toast the whole spice: the cumin seeds, coriander seeds, cloves, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about 3 minutes. Set the spices aside.
- In a large pan (you can use the pan from toasting the spices), add the dried guajillo and ancho chiles, the large white onion quarters, garlic cloves, all the spices except the bay leaves and cinnamon stick, and pour enough cold water in to cover everything. Place over medium heat and simmer gently for about 15 minutes.
- Pour the chilies, onion, garlic, and spices through a mesh strainer and discard the liquid, then transfer all the solids and toasted spices, chipotle peppers, oregano, pureed tomatoes, apple cider vinegar, and a cup of the beef broth to a high powered blender. Blend until smooth.
- Add the seared meat, the blended chili sauce, the bay leaves and cinnamon stick, and 9 cups of beef broth to the dutch oven and stir well. Let simmer over medium-low heat, covered, for 3 to 4 hours or until the meat is fork-tender, stirring to ensure the bottom doesn't burn every hour or so.
- Serving Birria Tacos
- Remove the meat from the consomme, shredding all of it with forks and removing the bones.
- Use a large spoon to skim some of the fat off the top of the braising liquids and into a shallow dish. This fat is what you'll dip the tortillas into to fry them with.
- Pour some of the consomme into a small serving bowl and add the chopped cilantro.
- Heat a plancha or cast iron skillet to medium heat. Use tongs (or clean fingers) to dip both sides of a tortilla into the fat in your shallow dish. Place it flat onto the skillet and add a little birria meat and Oaxaca cheese to one side of the tortilla. Fold the tortilla, and let cook for about 30 seconds to a minute, then flip and cook for another 30 seconds so the other folded side gets crispy as well.
- Move the cooked birria quesataco to a serving plate and repeat until you have enough tacos for serving immediately with consomme, diced onions, limes, and cilantro.
- Reserve the rest of the birria meat, the consomme, and the fat in their own separate airtight containers in the fridge for up to five days. This can also be done as a make ahead meal. Simply do Step 4 and Step 5, melting some of the cooled fat in the nonstick pan and cooking the tortillas and meat as written.
Notes
- Store birria meat and consommé in airtight containers refrigerated up to 5 days.
- Reheat birria stew gently on stove or microwave to avoid overcooking.
- To crisp leftover birria quesatacos, air fry at 400°F for 8 minutes, flipping halfway.
- Alternatively, reheat tacos in oven at 400°F on wire rack for 10 minutes for crispness.
- Do not blend bay leaves and cinnamon stick; remove them before serving.
- Use high smoke point oils like grapeseed, peanut, or avocado oil for searing meat.
- Taste and season meat and broth thoroughly during cooking to ensure balanced flavor.
- If consommé thickens too much, thin with beef broth or water for desired soupy consistency.
- Making birria ahead improves flavor and allows fat to solidify on top, ideal for dipping tortillas to keep them crisp.
- If Oaxacan cheese is unavailable, use mozzarella or Monterey Jack as substitutes.
- Try different proteins such as goat, lamb, or chicken thighs with adjusted cooking times for variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 506kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 46g | 92% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 2g | 100% |
| Cholesterol | 153mg | 51% |
| Sodium | 724mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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