Birria Tacos with Consome
Slow-braised beef tacos dipped in rich chile-infused broth and crisped on a griddle until golden. Served alongside a bowl of warming consome for dipping.
Crispy braised beef tacos with a deeply flavored consomme for dipping.
Nutrition per serving
Ingredients
meat
chile sauce
spices
base
topping
Instructions
Make the Chile Sauce
Toast dried guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened. Blend with garlic, cumin, oregano, soaking liquid, and salt until completely smooth.
Braise the Beef
Season beef chunks generously with salt. Place in a large Dutch oven and pour the chile sauce over the top. Add enough water to nearly submerge the beef. Bring to a boil then reduce heat to low. Cover and braise for 3 hours until the beef is fork tender and falling apart.
Shred and Prepare the Consome
Remove beef from the braising liquid and shred with two forks. Strain the remaining liquid and skim excess fat from the surface to create the consome. Season the consome with salt and keep warm over low heat.
Dip and Griddle the Tacos
Heat a large griddle or skillet over medium-high heat. Dip each tortilla briefly into the consome fat layer on the surface then place on the hot griddle. Add shredded beef to one half of the tortilla and fold over. Cook for 2 minutes per side until crispy and deeply golden.
Serve with Consome
Plate the crispy tacos alongside a small bowl of hot consome for dipping. Top the tacos with diced white onion and fresh cilantro. Squeeze lime juice over everything before eating.
Substitutions
Common mistakes
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