Authentic Beef Birria Tacos with Consommé

Name: Authentic Beef Birria Tacos with Consommé
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 22
Ingredients: 1.3 kg beef chuck roast; 25 g guajillo chillies, dried; 45 g ancho chillies, dried; 6 g chillies de arbol, dried; 5 clove garlic cloves, minced; 1 piece small onion; 1 piece medium tomato; 2 cup beef stock / broth; 5 tbsp vegetable oil; 2 tbsp apple cider vinegar; 2 tsp dried oregano; 1 tsp ground cumin; 1/8 tsp black pepper; 1 piece cinnamon stick; 3 piece bay leaves; 2.5 tsp kosher salt; 20 piece corn tortillas; 3.5 cup shredded Colby or Monterey Jack cheese; 1 piece white onion; 0.5 cup finely chopped coriander / cilantro leaves; 1 serving lime wedges; 1 serving Your favorite salsa or hot sauce

Experience the ultimate Mexican street food with these tender, slow-cooked beef birria tacos. Shredded beef is tucked into corn tortillas dipped in rich chili oil, pan-fried until crispy with melted cheese, and served with a savory dipping broth.

Servings22 Portions

Prep Time30 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

beef chuck roast
1.3 kg
guajillo chillies, dried
25 g
ancho chillies, dried
45 g
chillies de arbol, dried
6 g
garlic cloves, minced
5 clove
small onion
1 piece
medium tomato
1 piece
beef stock / broth
2 cup
vegetable oil
5 tbsp
apple cider vinegar
2 tbsp
dried oregano
2 tsp
ground cumin
1 tsp
black pepper
0.1 tsp
cinnamon stick
1 piece
bay leaves
3 piece
kosher salt
2.5 tsp
corn tortillas
20 piece
shredded Colby or Monterey Jack cheese
3.5 cup
white onion
1 piece
finely chopped coriander / cilantro leaves
0.5 cup
lime wedges
1 serving
Your favorite salsa or hot sauce
1 serving

Step-by-Step Instructions

Prepare the dried chilies by removing the stems and seeds. Roughly chop them and simmer in a saucepan of boiling water for about 10 minutes until the flesh is soft and mushy. Reserve 1/2 cup of the soaking water.

Create the adobo paste by blending the softened chilies, the reserved soaking water, garlic, small onion, tomato, dried oregano, ground cumin, and black pepper. Blitz until the mixture is as smooth as possible.

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-based pot over high heat. Sear the beef chunks in batches until they are aggressively browned and dark golden on all sides. Remove the beef and set aside.

In the same pot, add the adobo paste and cook for 2 minutes, stirring constantly to develop the flavors. Lower the heat if the paste begins to splatter.