Birria Tacos with Consomé
Birria Tacos with Consomé
Ingredients
For the Birria Stew
- 2 1/2 pounds beef chuck roast, cut into 2-inch cubes
- coarse salt, as needed
- all-purpose seasoning blend, as needed (such as Kinder's The Blend)
- 2 tablespoons vegetable oil
- 4 cups chicken broth, divided
- 4 dried ancho chiles, deseeded and stemmed
- 8 dried arbol chiles, deseeded and stemmed
- 2 Roma tomatoes, halved
- 1 yellow onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 cinnamon stick, 3-inch
For the Spice Blend
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground ginger
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated chicken bouillon
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
For the Tacos and Garnish
- 12 corn tortillas
- 1 1/2 cups Oaxaca cheese, shredded
- 1/2 red onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Pat the cubed beef chuck roast dry with paper towels. Season generously all over with coarse salt and the all-purpose seasoning blend.
⏱️ 5 min
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef in batches, browning on all sides until a deep crust forms. Do not overcrowd the pot. Remove browned beef and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Return all browned beef to the pot. Add 3 cups of chicken broth, the deseeded ancho and arbol chiles, halved Roma tomatoes, quartered yellow onion, and peeled garlic cloves. Bring to a simmer, then cover and cook for 15 minutes, allowing the chiles and vegetables to soften.
⏱️ 20 min
- 4
Carefully transfer the softened chiles, tomatoes, onion, garlic, and about 1 cup of the cooking liquid from the pot into a blender. Add all the spice blend ingredients: smoked paprika, ground ginger, onion powder, garlic powder, ground allspice, ground cinnamon, granulated chicken bouillon, dried oregano, ground cumin, and dried thyme. Add the remaining 1 cup of chicken broth. Blend on high until completely smooth, about 2-3 minutes.
⏱️ 10 min
- 5
Pour the blended sauce through a fine-mesh sieve directly back into the pot with the beef, pressing the solids with a spatula to extract all the liquid and flavor. Discard any remaining pulp in the sieve. Add the bay leaves and cinnamon stick to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the beef is fork-tender.
⏱️ 90 min
- 6
Remove the bay leaves and cinnamon stick. Carefully remove the beef from the pot and transfer it to a large bowl. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot with the consome, stirring to combine.
⏱️ 10 min
- 7
Heat a large griddle or cast-iron skillet over medium heat. Dip each corn tortilla into the consome from the pot, coating both sides. Place the dipped tortilla on the hot griddle. Sprinkle shredded Oaxaca cheese over one half of the tortilla, then add a generous portion of the shredded birria meat. Fold the tortilla in half to create a taco. Cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese is melted and slightly browned.
⏱️ 15 min•🌡️ 350
- 8
Serve the birria tacos immediately, garnished with finely diced red onion and chopped fresh cilantro. Provide small bowls of the consome for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Birria Tacos with Consomé
Ingredients
For the Birria Stew
- 2 1/2 pounds beef chuck roast, cut into 2-inch cubes
- coarse salt, as needed
- all-purpose seasoning blend, as needed (such as Kinder's The Blend)
- 2 tablespoons vegetable oil
- 4 cups chicken broth, divided
- 4 dried ancho chiles, deseeded and stemmed
- 8 dried arbol chiles, deseeded and stemmed
- 2 Roma tomatoes, halved
- 1 yellow onion, peeled and quartered
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 cinnamon stick, 3-inch
For the Spice Blend
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground ginger
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated chicken bouillon
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
For the Tacos and Garnish
- 12 corn tortillas
- 1 1/2 cups Oaxaca cheese, shredded
- 1/2 red onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Pat the cubed beef chuck roast dry with paper towels. Season generously all over with coarse salt and the all-purpose seasoning blend.
⏱️ 5 min - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef in batches, browning on all sides until a deep crust forms. Do not overcrowd the pot. Remove browned beef and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Return all browned beef to the pot. Add 3 cups of chicken broth, the deseeded ancho and arbol chiles, halved Roma tomatoes, quartered yellow onion, and peeled garlic cloves. Bring to a simmer, then cover and cook for 15 minutes, allowing the chiles and vegetables to soften.
⏱️ 20 min - 4
Carefully transfer the softened chiles, tomatoes, onion, garlic, and about 1 cup of the cooking liquid from the pot into a blender. Add all the spice blend ingredients: smoked paprika, ground ginger, onion powder, garlic powder, ground allspice, ground cinnamon, granulated chicken bouillon, dried oregano, ground cumin, and dried thyme. Add the remaining 1 cup of chicken broth. Blend on high until completely smooth, about 2-3 minutes.
⏱️ 10 min - 5
Pour the blended sauce through a fine-mesh sieve directly back into the pot with the beef, pressing the solids with a spatula to extract all the liquid and flavor. Discard any remaining pulp in the sieve. Add the bay leaves and cinnamon stick to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the beef is fork-tender.
⏱️ 90 min - 6
Remove the bay leaves and cinnamon stick. Carefully remove the beef from the pot and transfer it to a large bowl. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot with the consome, stirring to combine.
⏱️ 10 min - 7
Heat a large griddle or cast-iron skillet over medium heat. Dip each corn tortilla into the consome from the pot, coating both sides. Place the dipped tortilla on the hot griddle. Sprinkle shredded Oaxaca cheese over one half of the tortilla, then add a generous portion of the shredded birria meat. Fold the tortilla in half to create a taco. Cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese is melted and slightly browned.
⏱️ 15 min•🌡️ 350 - 8
Serve the birria tacos immediately, garnished with finely diced red onion and chopped fresh cilantro. Provide small bowls of the consome for dipping.
⏱️ 5 min