Description
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Recipes:
Birria Beef Tacos with Consommé
Ingredients
:
For the Beef:
1 kg beef chuck roast or short ribs
2 dried guajillo chilies
2 dried ancho chilies
1 chipotle chili in adobo sauce
1 onion, chopped
4 garlic cloves
1 can (400g) diced tomatoes
2 cups beef broth
1 teaspoon cumin
1 teaspoon oregano
2 bay leaves
Salt and pepper to taste
For the Tacos:
Corn or flour tortillas
2 cups shredded mozzarella or Oaxaca cheese
Fresh cilantro, chopped
Lime wedges
Instructions
:
Prepare the Birria Sauce:
Remove the seeds and stems from the dried chilies and toast them in a dry skillet until fragrant.
Soak the chilies in hot water for 10 minutes to soften.
In a blender, combine the soaked chilies, chipotle chili, tomatoes, onion, garlic, cumin, oregano, and a cup of beef broth. Blend until smooth.
Cook the Beef:
Season the beef with salt and pepper.
In a large pot or Dutch oven, sear the beef on all sides until browned. Remove and set aside.
Add the blended sauce to the pot, along with the remaining broth, bay leaves, and seared beef.
Cover and simmer on low heat for 3-4 hours until the beef is tender and shreds easily.
Shred the Beef:
Remove the beef from the pot and shred it using two forks.
Strain the sauce (consommé) and keep it warm for dipping.
Assemble the Tacos:
Heat a tortilla in a skillet, dip it lightly in the consommé for extra flavor.
Sprinkle cheese on the tortilla, add shredded beef, and fold in half.
Cook on both sides until crispy and golden.
Serve:
Garnish the tacos with chopped cilantro and a squeeze of lime juice.
Serve with a bowl of warm consommé for dipping.
These Birria Tacos are crispy, cheesy, and loaded with juicy beef, paired perfectly with the rich consommé for dipping. A flavor-packed delight for taco lovers!
