Birria Tacos with Consommé
Slow-braised spiced beef dunked in a deep red consommé, crisped in a skillet until shatteringly good, with melted cheese and a side of rich dipping broth.
🛒 Ingredients
- 1.2kg beef chuck or short ribs
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 2 chipotle in adobo
- 1 cinnamon stick
- 4 cloves
- 1 tbsp apple cider vinegar
- 12 corn tortillas
- 300g Oaxaca or mozzarella cheese, shredded
- 1 white onion, diced
- 1 bunch cilantro
- lime wedges to serve
👨🍳 Method
- 1
Toast dried chilies in a dry pan, soak in hot water 20 minutes, then blend with spices, vinegar, and 1 cup water.
- 2
Brown beef on all sides. Pour over chili sauce and enough water to cover.
- 3
Braise at 160°C for 3 hours until beef falls apart. Reserve braising liquid (consommé).
- 4
Shred the beef, mixing with some of the consommé to keep it moist.
- 5
Dip a tortilla in the consommé, then crisp in a hot skillet with a little oil.
- 6
Add cheese and beef filling, fold, and cook until both sides are crispy.
- 7
Serve with a cup of consommé, topped with onion and cilantro, and lime on the side.
💡 Chef's Tips
- →Dipping the tortilla in the consommé before frying is the secret to that iconic red color.
- →Use a fatty cut — the fat carries all the spiced flavor.
- →Freeze leftover consommé as cubes for instant flavor bombs.
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