Name: Crispy Beef Birria Tacos with Consomé
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 4 dried guajillo chiles, stemmed, seeded, and chopped; 2 to 3 dried ancho chiles, stemmed, seeded, and chopped; 6 dried chiles de árbol, stemmed, seeded, and chopped; 1/2 cup reserved chile soaking water; 5 cloves garlic, peeled; 1 small onion, roughly sliced; 1 medium tomato, roughly sliced; 2 tsp dried oregano; 1 tsp ground cumin; 1/8 tsp black pepper; 5 tbsp vegetable or canola oil; 2.6 lb boneless beef chuck, cut into 6 large pieces; 2 cups low-sodium beef stock; 10 whole cloves; 1 cinnamon stick; 3 bay leaves; 2 tbsp apple cider vinegar; 2 1/2 tsp kosher salt; 1/2 tsp kosher salt, for the shredded beef; 20 to 25 corn tortillas; 3 1/2 cups shredded Colby, Monterey Jack or Oaxaca cheese; 1 white onion, finely diced; 1/2 cup finely chopped fresh cilantro; Lime wedges, for serving; Salsa or hot sauce, for serving

Description

Deliciously rich and crispy beef birria tacos served with a flavorful dipping broth that makes the perfect comfort food.

Ingredients

Scale

4 dried guajillo chiles, stemmed, seeded, and chopped
2 to 3 dried ancho chiles, stemmed, seeded, and chopped
6 dried chiles de árbol, stemmed, seeded, and chopped
1/2 cup reserved chile soaking water
5 cloves garlic, peeled
1 small onion, roughly sliced
1 medium tomato, roughly sliced
2 tsp dried oregano
1 tsp ground cumin
1/8 tsp black pepper
5 tbsp vegetable or canola oil
2.6 lb boneless beef chuck, cut into 6 large pieces
2 cups low-sodium beef stock
10 whole cloves
1 cinnamon stick
3 bay leaves
2 tbsp apple cider vinegar
2 1/2 tsp kosher salt
1/2 tsp kosher salt, for the shredded beef
20 to 25 corn tortillas
3 1/2 cups shredded Colby, Monterey Jack or Oaxaca cheese
1 white onion, finely diced
1/2 cup finely chopped fresh cilantro
Lime wedges, for serving
Salsa or hot sauce, for serving

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Instructions

Soften the chiles by simmering them in boiling water for about 10 minutes.
Blend the softened chiles with reserved soaking water, garlic, onion, tomato, oregano, cumin, and black pepper until a thick paste is formed.
Sear the beef in a large pot until dark golden on all sides, then add the chile paste and cook for 2 minutes.
Add beef stock, cloves, cinnamon, bay leaves, vinegar, and salt, bring to a boil, then cover and simmer for about 2 1/2 hours.
Shred the cooked beef and toss it with salt, then skim the red oil from the top of the braising liquid.
Build the tacos by dragging each tortilla through the birria oil, filling with cheese, beef, onion, and cilantro, then folding over.
Fry the tacos in a pan until crispy and golden-red on both sides. Serve hot with consomé, lime wedges, and salsa.

Notes

Don’t rush the searing process for deeper flavor and avoid over-salting the consomé until the end.

Nutrition

Serving Size: 1 taco
Calories: 480
Sugar: 2g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 25g
Cholesterol: 90mg