Birria Tacos with Consommé (Print Page)

Slow-cooked spiced beef in crispy cheesy tortillas with savory dipping broth

# What You Need:

→ Meat & Marinade

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→ For Frying & Assembly

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# Directions:

01 - Toast dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 10 minutes until soft, then drain thoroughly.
02 - Combine softened chiles, onion, garlic, diced tomatoes, vinegar, oregano, cumin, paprika, cinnamon, cloves, salt, and black pepper in a blender. Puree until completely smooth, scraping down sides as needed.
03 - Place beef chuck and short ribs in a Dutch oven or heavy pot. Pour blended sauce over meat. Add beef broth and bay leaf. Mix thoroughly to coat all pieces. Bring to a simmer over medium heat.
04 - Cover pot and reduce heat to low. Cook for 3 to 3.5 hours until meat is fork-tender and easily shreds. Skim excess fat from surface and reserve for frying tortillas.
05 - Remove beef from cooking liquid. Shred meat using two forks, discarding bones and bay leaf. Return shredded meat to pot and stir well to coat in consommé.
06 - Arrange chopped cilantro, diced onion, and lime wedges in separate serving bowls.
07 - Heat skillet over medium heat with reserved fat or oil. Dip tortilla in birria consommé to coat lightly. Place on skillet, sprinkle cheese over half, add meat, and fold tortilla. Cook 2-3 minutes per side until crispy and golden. Repeat with remaining tortillas.
08 - Ladle consommé into small bowls for dipping. Serve tacos garnished with onion, cilantro, and lime wedges alongside consommé.

# Expert Tips:

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  • The way the tortilla soaks up just enough consommé to get perfectly crispy without falling apart
  • That magical moment when cheese meets spiced beef and creates something greater than both parts
  • The leftover consommé becomes breakfast the next day, if there's any left
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  • Don't rush the chile toasting step. Burn them and the whole batch tastes bitter.
  • The consommé should be thin, not thick. If it's too thick, add more broth.
  • That skimmed fat is what makes the tortillas get restaurant-crispy. Don't skip it.
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  • Use the back of a wooden spoon to press the chile sauce through a fine-mesh strainer for the silkiest consistency
  • Warm your tortillas in a dry pan before dipping them in the consommé

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