Birria Tacos with Consommé
Seriously the best birria taco recipe! Flavorful tacos made with braised beef in a most delectable sauce! Use the sauce for dipping tacos.
Ingredients
Birria de Res
- 3 tablespoons olive oil
- 3 pounds boneless chuck roast
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 2 pounds beef soup bones (this will add the collagen and richness to the consomme)
- 1 large sweet onion
- 3 ancho chiles (dried, de-stemmed and de-seeded)
- 3 New mexico chiles (dried, de-stemmed and de-seeded)
- 1 tablespoon garlic (minced)
- 2 cinnnamon sticks
- 2 bay leaves (dried)
- 14.5 ounce can fire roasted diced tomatoes
- 3 ounces chiles in adobo sauce (use more if you like it spicy!)
- 2 tablespoons lime juice
- 4 cups beef broth
Tacos
- 12 6 inch corn tortillas
- 1 cup Oaxaca or Mexican Cheese Blend (grated)
- 1 cup onion (diced)
- 3 limes (cut into 12 wedges)
- ½ bunch cilantro (chopped for garnish)
Instructions
Making the Beef (Birria de Res)
- Season all sides of chuck roast with salt and pepper.
- Preheat a 6-quart dutch oven to medium-high heat. Add olive oil. When the pot is very hot sear each side of chuck roast until golden, about 3 to 4 minutes.
- Remove roast and set aside. Add onions and saute until they are caramelized (getting a nice golden color)
- Add the beef soup bones, dried chilies, onions, and then the roast. Add remaining ingredients on top.
- Cover and cook on low for 8 to 10 hours or until the roast is very tender.
- Remove the cinnamon sticks, bay leaves, and any hard chili pepper pods.
- Remove roast from crockpot and shred meat. Set aside and keep warm
Birria Consomé (Two Ways)
- Consomme with solids: blend the liquids that remain in the pot until smooth using an immersion blender.
- Consomme with no solids: place a fine-mesh strainer over a bowl. Working a little at a time, press the sauce through the sieve with a spoon, separating the liquids from the solids. Remove solids from the strainer and repeat the process until all solids are removed.
Making the Tacos
- Preheat an oven to 200°F.
- Preheat olive oil in a 12" skillet to medium-high heat.
- Working two at a time, dip corn tortillas lightly in the consomme sauce and then place in the hot skillet (the tortillas need to sizzle when they hit the pan).
- Top one half of tortilla with a little of the beef, cheese, onion, a pinch of salt, and a gentle squeeze of lime. Fold the tortilla in half over the meat and cheese. Continue cooking until it starts getting brown, then flip and brown the other side. (The tortillas will develop a delicious crusty outside but will still be soft on the inside)
- Lay the tacos on a baking sheet, then place them in the oven at 200°F to keep warm while you are working on the remaining tacos.
To Serve
- Serve the warm tacos with a bowl of consomme and garnish with fresh cilantro and lime wedges. Dip the tacos into the sauce and eat up!
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SUBSTITUTIONS: Make this consomme with solids removed or with the solids. See the recipe Instructions for more information; Adapt this recipe and cook the roast in your slow cooker for 8 to 10 hours until the roast is tender.
- TOP TIPS: If you are in a hurry you do not need to sear the beef or caramelize the onions. These steps do add flavor to the recipe - but if you skip it's still all going to taste great!
- SERVING SUGGESTIONS: Serve as a stew or shred the beef and serve in tacos. Use the sauce to dip your tacos in. See the post instructions for making quesabirria tacos (fried tacos like a quesadilla) - really good!
Nutrition
Calories: 462kcalCarbohydrates: 18gProtein: 37gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 117mgSodium: 3369mgPotassium: 1067mgFiber: 5gSugar: 9gVitamin A: 3641IUVitamin C: 13mgCalcium: 95mgIron: 6mg
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