Description
Delicious Beef Birria Tacos served with a flavorful consomé, perfect for any taco night.
Ingredients
Scale
- 2 tablespoon vegetable oil, high smoke point
- 4 lbs boneless chuck roast, well-marble meat
- 2 lbs bone-in short ribs, fresh and meaty
- 1 large white onion, chopped
- 1 head garlic, fresh
- 2 dried guajillo peppers
- 2 dried ancho chili peppers
- 1 tablespoon whole black peppercorns
- 11/2 teaspoon cumin seeds, toasted lightly
- 11/2 teaspoon coriander seeds, toasted lightly
- 4 whole cloves
- 2 chipotle peppers in adobo
- 1 tablespoon Mexican oregano, dried
- 1 28 oz can tomatoes, high quality
- 2 tablespoon apple cider vinegar
- 10 cups beef broth or stock, homemade or store-bought
- 3 bay leaves
- 1 cinnamon stick, whole
- Corn tortillas, for serving
- ½ medium white onion, chopped, for topping
- ½ cup chopped cilantro, for topping
- Limes, for serving
- Oaxacan cheese, for serving
- Reserved stewing liquid, consommé, for serving
Instructions
- Cook the Beef: Start by browning the beef in a large pot until it is a lovely brown color and gives off a savory aroma. Ensure it gets that nice sear as it adds depth to the flavor. Be careful not to overcrowd the pot, or it does not get the color you want.
- Add Ingredients & Simmer: Toss in the spices, chopped onions, garlic, and tomatoes. Let everything simmer gently for hours until the beef is super tender and shreds easily. Keep the heat low and slow to avoid tough meat.
- Prepare Tortillas: Heat oil in a skillet until it is nice and hot, then quickly fry your tortillas until they turn golden and a little crispy. Make sure not to soak them too long, or they will end up soggy.
- Shred the Beef: Once the beef is tender, shred it with two forks. If it does not shred easily, it may need a bit more simmer time.
- Assemble the Tacos: Fill each tortilla with shredded beef and a sprinkle of onion or cilantro. Do not overfill them, or they will burst when you take a bite!
- Serve with Consomé: Ladle the rich consomé into bowls for dipping. If it seems too thick, whisk in a bit of broth until it is at the right consistency.
Notes
- Storage Tips: Store the birria meat and consommé in an airtight container in the fridge for up to 5 days.
- Expert Tips: If the beef is not tender after cooking, extend the simmer time by 30 minutes. When the consomé feels overly thick, add a cup of beef broth or water to achieve the right consistency. For crispy tortillas, ensure that the oil is hot before frying to keep them from becoming soggy. Taste the stew periodically to adjust spices or salt as needed during cooking. For a smoother sauce, blend your consomé to eliminate chunks for a more pleasing experience.
- Reheating Instructions: Reheat the birria meat and consomé in a pot over medium heat until heated through, about 10 minutes.
- Serving Suggestions: Serve alongside fresh guacamole. Pair with refried beans. Include a side of spicy salsa.
- Recipe Variations: Use chicken thighs for a lighter option. Try with lamb for a different flavor. Substitute corn tortillas with flour tortillas for a twist.
- Ingredient Notes: Choose well-marbled meat for the best results. If Oaxaca cheese is not available, substitute with mozzarella cheese or Monterey Jack. Use fresh garlic for best flavor; dried garlic can be substituted if necessary.
Nutrition
- Serving Size: 1 taco
- Calories: 506
- Sugar: 2g
- Sodium: 724mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 153mg