Description
Mouthwatering birria tacos with consome invite Mexican culinary magic to your kitchen. Tender, spiced meat nestled in crispy tortillas promises a flavor journey that delights and satisfies you completely.
Ingredients
Scale
Meat and Main Ingredients:
- 3 pounds chuck roast beef (or shank, lamb, or chicken), cut into medium-large chunks
- 4 cups organic beef stock
- 2 cups water
- 1/2 onion, diced
Chili Paste and Seasonings:
- 4 dried guajillo peppers (stems and seeds removed)
- 4 dried ancho chiles (stems and seeds removed)
- 4 chipotle peppers in adobo sauce
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water)
- 1 tablespoon apple cider vinegar
- 2 bay leaves
- 2 tablespoons Mexican oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Taco and Garnish Ingredients:
- 12 corn tortillas
- Shredded Oaxaca cheese
- 1 cup fresh cilantro, chopped
- Diced onions (optional, for topping)
Instructions
- Craft a vibrant chili paste by steeping dried guajillo and ancho chiles in boiling beef stock for 15-20 minutes until softened.
- Transfer the rehydrated chiles to a blender, combining them with chipotle peppers, aromatics, spices, and crushed tomatoes to create a rich, smooth sauce.
- Preheat the oven to 350°F, preparing for a slow-cooking technique that will transform tough beef into tender, flavorful meat.
- In a Dutch oven, sear beef chunks until they develop a golden-brown crust, seasoning with salt, pepper, and garlic powder during the process.
- Sauté diced onions in the same pot, then introduce the freshly blended chili paste, allowing the flavors to meld and intensify.
- Pour in beef stock and water, nestling the seared meat back into the liquid, creating a rich braising environment.
- Cover and transfer the Dutch oven to the preheated oven, letting the meat slowly braise for approximately 2 1/2 hours until it becomes incredibly tender.
- Extract the beef and gently shred it using two forks, reserving a cup of the aromatic cooking liquid as a dipping consomé.
- Prepare the tortillas by lightly dipping one side into the reserved consomé, then placing in a heated, lightly oiled skillet.
- Layer the shredded beef, Oaxaca cheese, diced onions, and fresh cilantro on one half of the tortilla, then fold and crisp until golden.
- Plate the birria tacos immediately, serving with the reserved consomé and optional fresh cilantro garnish for an authentic Mexican dining experience.
Notes
- Enhance the chili paste’s depth by toasting dried chiles in a dry skillet before rehydrating for a more intense, smoky flavor profile.
- Opt for beef chuck or short ribs for maximum tenderness and rich marbling that creates melt-in-your-mouth texture during long braising.
- Swap corn tortillas with gluten-free alternatives like cassava or almond flour tortillas to accommodate dietary restrictions without compromising authenticity.
- Consider preparing the birria a day ahead, as the flavors intensify and develop more complexity when rested overnight in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Snacks
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg