Birria de Res, a rich, savory beef stew from Jalisco, Mexico, gets transformed into irresistible Quesabirria Tacos, served with its flavorful consommé for dipping.
Authentic Birria Tacos with Consommé
Birria de Res, a rich, savory beef stew from Jalisco, Mexico, gets transformed into irresistible Quesabirria Tacos, served with its flavorful consommé for dipping.
Ingredients
- 3 lb beef chuck roast or oxtail cut into large pieces
- 6 each guajillo chiles stemmed and seeded
- 3 each ancho chiles stemmed and seeded
- 2 each chile de arbol stemmed and seeded (optional
- 1/2 each white onion roughly chopped
- 6 cloves garlic peeled
- 1 can diced tomatoes 14.5 oz
- 1/4 cup apple cider vinegar
- 2 tablespoons cumin ground
- 1 tablespoon dried oregano
- 1 teaspoon black peppercorns
- 4 each bay leaves
- 1/4 teaspoon cloves ground
- 4 cups beef broth or water
- 2 tablespoons vegetable oil
- 1 cup shredded Oaxaca cheese or mozzarella for serving
- 1/2 cup chopped white onion for garnish
- 1/2 cup chopped fresh cilantro for garnish
Instructions
- Prepare Chiles: Place guajillo, ancho, and optional arbol chiles in a bowl. Cover with boiling water and let soak for 20-30 minutes until softened. Drain, reserving some soaking liquid.
- Make Birria Paste: In a blender, combine softened chiles, roughly chopped onion, garlic, diced tomatoes, apple cider vinegar, ground cumin, dried oregano, black peppercorns, ground cloves, and 1 cup of beef broth or reserved chile soaking liquid. Blend until completely smooth. Add more liquid if needed to achieve a smooth consistency.
- Sear Beef: Pat beef chuck roast pieces dry. Season generously with salt. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
- Cook Birria: Pour the birria paste into the pot, scraping up any browned bits from the bottom. Cook for 5-7 minutes, stirring frequently, until the paste darkens and becomes fragrant. Return the seared beef to the pot. Add bay leaves and remaining beef broth (or water), ensuring the meat is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. (Alternatively, transfer to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours).
- Shred Beef & Strain Consommé: Once the beef is tender, remove it from the pot and shred it using two forks. Strain the cooking liquid (consommé) through a fine-mesh sieve into a separate pot. Discard solids. Skim off any excess fat from the consommé if desired.
- Assemble Tacos: Heat a comal or large skillet over medium heat. Dip one side of a corn tortilla into the strained consommé. Place the wet side down on the hot skillet. Sprinkle shredded cheese over the tortilla. Add a portion of shredded birria beef on one half of the tortilla. Once the cheese is melted and the tortilla is lightly crisped, fold the tortilla over to form a taco. Cook for another minute on each side until golden and crispy. Repeat with remaining tortillas and beef.
- Serve: Serve the hot Birria Tacos immediately with small bowls of the warm consommé for dipping. Garnish with chopped white onion, fresh cilantro, and lime wedges.
Notes
For an extra kick, add a few chiles de arbol to the sauce. You can also try making birria with goat or pork for a traditional twist. Serve with extra lime wedges, chopped white onion, and fresh cilantro. Store leftover birria and consommé separately in the refrigerator for up to 3 days.
