Birria Beef Tacos with Consommé
Birria Beef Tacos with Consommé
Ingredients
For the Birria (Beef Stew)
- 1 1/2 pounds beef chuck roast, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 guajillo chiles, dried, stems and seeds removed
- 2 ancho chiles, dried, stems and seeds removed
- 2 arbol chiles, dried, stems and seeds removed
- 1/2 white onion, roughly chopped
- 4 garlic cloves, peeled
- 2 roma tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin, ground
- 1 teaspoon Mexican oregano, dried
- 2 bay leaves
- 1/4 teaspoon cloves, ground
- 1 cinnamon stick, 2-inch piece
- 2 1/2 cups beef broth
- 1 1/2 cups water
For the Tacos & Serving
- 8 corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- 4 radishes, thinly sliced, optional
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with kosher salt and black pepper on all sides.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Remove the seared beef and set aside.
⏱️ 10 min
- 3
While the beef sears, toast the dried guajillo, ancho, and arbol chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a heatproof bowl and cover with hot water; let them rehydrate for 15 to 20 minutes.
⏱️ 20 min
- 4
In the same Dutch oven (no need to clean), add the roughly chopped white onion and peeled garlic cloves. Sauté until softened and fragrant, about 5 minutes. Add the chopped roma tomatoes and cook for another 3 to 5 minutes until they start to break down slightly.
⏱️ 10 min
- 5
Drain the rehydrated chiles, reserving 1/2 cup of the soaking liquid. Transfer the chiles, sautéed onion, garlic, tomatoes, apple cider vinegar, ground cumin, dried Mexican oregano, and ground cloves to a blender. Add the reserved chile liquid and blend until the mixture is very smooth. If needed, add a splash more beef broth or water to achieve a smooth consistency.
⏱️ 10 min
- 6
Pour the blended chile sauce through a fine-mesh sieve directly into the Dutch oven, pressing on the solids to extract all liquid (this step is optional but creates a smoother sauce). Return the seared beef to the pot. Add the beef broth, water, bay leaves, and cinnamon stick. Bring the mixture to a gentle simmer.
⏱️ 10 min
- 7
Preheat your oven to 325°F. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the beef is incredibly fork-tender and easily shreds. Check occasionally to ensure the liquid level is sufficient; add a little more water if it gets too low.
⏱️ 240 min•🌡️ 325
- 8
Carefully remove the beef from the pot and transfer it to a large bowl. Remove and discard the bay leaves and cinnamon stick from the sauce. Skim off any excess fat from the surface of the sauce (this flavorful fat will be used for dipping the tortillas). Shred the beef using two forks. Return the shredded beef to the sauce, stirring to combine.
⏱️ 15 min
- 9
Ladle some of the rich birria broth (consommé) into small serving bowls for dipping the tacos.
⏱️ 2 min
- 10
Heat a large cast-iron skillet or griddle over medium-high heat. Dip one side of a corn tortilla into the reserved birria fat from the sauce. Place the fat-dipped tortilla onto the hot skillet.
⏱️ 1 min
- 11
Sprinkle a generous amount of shredded Monterey Jack cheese on one half of the tortilla. Add a spoonful of the shredded birria beef on top of the cheese. Cook until the cheese is melted and the tortilla is slightly crispy and browned, about 1 to 2 minutes. Fold the tortilla over to form a taco. Repeat with the remaining tortillas and filling.
⏱️ 15 min
- 12
Serve the birria tacos immediately with the small bowls of consommé for dipping. Garnish with finely diced white onion, chopped cilantro, lime wedges, and thinly sliced radishes if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Birria Beef Tacos with Consommé
Ingredients
For the Birria (Beef Stew)
- 1 1/2 pounds beef chuck roast, cut into 2-inch chunks
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 guajillo chiles, dried, stems and seeds removed
- 2 ancho chiles, dried, stems and seeds removed
- 2 arbol chiles, dried, stems and seeds removed
- 1/2 white onion, roughly chopped
- 4 garlic cloves, peeled
- 2 roma tomatoes, roughly chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin, ground
- 1 teaspoon Mexican oregano, dried
- 2 bay leaves
- 1/4 teaspoon cloves, ground
- 1 cinnamon stick, 2-inch piece
- 2 1/2 cups beef broth
- 1 1/2 cups water
For the Tacos & Serving
- 8 corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- 4 radishes, thinly sliced, optional
Instructions
- 1
Pat the beef chuck roast dry with paper towels. Season generously with kosher salt and black pepper on all sides.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Remove the seared beef and set aside.
⏱️ 10 min - 3
While the beef sears, toast the dried guajillo, ancho, and arbol chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a heatproof bowl and cover with hot water; let them rehydrate for 15 to 20 minutes.
⏱️ 20 min - 4
In the same Dutch oven (no need to clean), add the roughly chopped white onion and peeled garlic cloves. Sauté until softened and fragrant, about 5 minutes. Add the chopped roma tomatoes and cook for another 3 to 5 minutes until they start to break down slightly.
⏱️ 10 min - 5
Drain the rehydrated chiles, reserving 1/2 cup of the soaking liquid. Transfer the chiles, sautéed onion, garlic, tomatoes, apple cider vinegar, ground cumin, dried Mexican oregano, and ground cloves to a blender. Add the reserved chile liquid and blend until the mixture is very smooth. If needed, add a splash more beef broth or water to achieve a smooth consistency.
⏱️ 10 min - 6
Pour the blended chile sauce through a fine-mesh sieve directly into the Dutch oven, pressing on the solids to extract all liquid (this step is optional but creates a smoother sauce). Return the seared beef to the pot. Add the beef broth, water, bay leaves, and cinnamon stick. Bring the mixture to a gentle simmer.
⏱️ 10 min - 7
Preheat your oven to 325°F. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the beef is incredibly fork-tender and easily shreds. Check occasionally to ensure the liquid level is sufficient; add a little more water if it gets too low.
⏱️ 240 min•🌡️ 325 - 8
Carefully remove the beef from the pot and transfer it to a large bowl. Remove and discard the bay leaves and cinnamon stick from the sauce. Skim off any excess fat from the surface of the sauce (this flavorful fat will be used for dipping the tortillas). Shred the beef using two forks. Return the shredded beef to the sauce, stirring to combine.
⏱️ 15 min - 9
Ladle some of the rich birria broth (consommé) into small serving bowls for dipping the tacos.
⏱️ 2 min - 10
Heat a large cast-iron skillet or griddle over medium-high heat. Dip one side of a corn tortilla into the reserved birria fat from the sauce. Place the fat-dipped tortilla onto the hot skillet.
⏱️ 1 min - 11
Sprinkle a generous amount of shredded Monterey Jack cheese on one half of the tortilla. Add a spoonful of the shredded birria beef on top of the cheese. Cook until the cheese is melted and the tortilla is slightly crispy and browned, about 1 to 2 minutes. Fold the tortilla over to form a taco. Repeat with the remaining tortillas and filling.
⏱️ 15 min - 12
Serve the birria tacos immediately with the small bowls of consommé for dipping. Garnish with finely diced white onion, chopped cilantro, lime wedges, and thinly sliced radishes if desired.
⏱️ 5 min