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Birria Tacos with Consomé

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Birria tacos with consomé are a deeply flavorful Mexican dish featuring tender, slow-cooked beef, smoky chiles, and crispy cheese-filled tortillas served with a rich dipping broth. This recipe is perfect for taco night, potlucks, or cozy family dinners, bringing everyone together with its bold flavors and comforting aroma.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 1 lb beef short ribs (optional)
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded (or substitute with more ancho)
  • 2 Roma tomatoes, quartered
  • 1 medium white onion, quartered
  • 6 garlic cloves, peeled
  • 2 tsp dried oregano (Mexican oregano preferred)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1/4 cup apple cider vinegar
  • 4 cups beef broth (low-sodium recommended)
  • Salt, to taste
  • Corn tortillas (about 16–18, 6-inch)
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped white onion, for garnish
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Toast guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Place toasted chiles in a bowl and cover with hot water for 10 minutes to soften.
  2. Drain softened chiles and add to a blender with tomatoes, onion, garlic, oregano, cumin, cinnamon, black pepper, and apple cider vinegar. Blend until completely smooth, adding a splash of beef broth if needed.
  3. Heat a splash of oil in a large Dutch oven over medium-high. Season beef chunks and short ribs with salt. Sear each side until deeply browned (about 3–4 minutes per side). Remove from pot and set aside.
  4. Return all meat to the pot. Pour in the blended chile sauce, add bay leaves, and cover with beef broth. Stir to combine. Bring to a gentle boil, then reduce to low and cover. Simmer for 2.5–3 hours, until meat is fall-apart tender.
  5. Remove beef pieces to a cutting board. Shred with two forks and discard bones and excess fat. Return shredded beef to the pot and stir into the consomé.
  6. Heat a skillet over medium. Dip each tortilla lightly in the consomé, then lay in the skillet. Sprinkle cheese on one side, top with shredded beef, and fold over.
  7. Fry each taco 2–3 minutes per side, until crispy and golden. Repeat with remaining tortillas, adding cheese and beef each time.
  8. Plate tacos with chopped onion, cilantro, and a squeeze of lime. Serve with a bowl of hot consomé for dipping.

Notes

For best results, use well-marbled beef and toast chiles before blending. Straining the chile sauce yields a silky consomé. Adjust spice level by removing chile seeds or adding chipotle powder. Birria and consomé can be made ahead and flavors deepen overnight. For gluten-free, use corn tortillas and double-check packaging. Dairy-free cheese can be substituted for lactose-free tacos.

Nutrition

Keywords: birria tacos, consomé, Mexican tacos, beef birria, taco night, easy birria, crispy tacos, cheesy tacos, authentic birria, comfort food

Find it online: https://hungermind.com/birria-tacos-with-consom-e-recipe-easy-flavorful-taco-night-dinner/