Birria Tacos with Consommé

Name: Birria Tacos with Consommé
Prep time: 40 min
Cook time: 240 min
Yield: 6 portions
Cuisine: Mexican
Ingredients: 1½ kg · 3¼ lb beef chuck and short ribs; 50 g · 10 chilies dried guajillo chilies; 20 g · 2 chilies dried ancho chilies; 30 g · 2 chilies chipotle in adobo; 300 g · 2 tomatoes tomatoes; 150 g · 1 onion onion; 32 g · 8 cloves garlic; 30 ml · 2 tbsp apple cider vinegar; 10 g · 1 tbsp spices: cumin, oregano, cinnamon stick, cloves, bay leaves, oregano, cinnamon stick, cloves, bay leaves; 1½ l · 6 cups beef stock; 15 g · 1 tbsp salt; 540 g · 18 tortillas corn tortillas; 300 g · 3 cups Oaxaca cheese or mozzarella, shredded; 100 g · 1 cup onion and cilantro, chopped, to serve; 130 g · 2 limes limes

🍽 Serves 6⏱ Prep 40 min🔥 Cook 240 min🌍 Mexican

Beef braised in a rich chile adobo, shredded into cheesy tortillas dipped in the fat, crisped and dunked in consommé.

📍 Jalisco · Mexico

The story of the dish

Birria comes from Jalisco, traditionally made with goat; the crispy cheesy quesabirria tacos from Tijuana went viral in the US around 2019.

The name: Birria is slang for 'a mess' or something of little value.

Ingredients

Ingredient	EUg · ml	UScups · spoons
beef chuck and short ribs	≈ 1½ kg	≈ 3¼ lb
dried guajillo chilies	≈ 50 g	≈ 10 chilies
dried ancho chilies	≈ 20 g	≈ 2 chilies
chipotle in adobo	≈ 30 g	≈ 2 chilies
tomatoes	≈ 300 g	≈ 2 tomatoes
onion	≈ 150 g	≈ 1 onion
garlic	≈ 32 g	≈ 8 cloves
apple cider vinegar	≈ 30 ml	≈ 2 tbsp
spices: cumin oregano, cinnamon stick, cloves, bay leaves, oregano, cinnamon stick, cloves, bay leaves	≈ 10 g	≈ 1 tbsp
beef stock	≈ 1½ l	≈ 6 cups
salt	≈ 15 g	≈ 1 tbsp
corn tortillas	≈ 540 g	≈ 18 tortillas
Oaxaca cheese or mozzarella shredded	≈ 300 g	≈ 3 cups
onion and cilantro chopped, to serve	≈ 100 g	≈ 1 cup
limes	≈ 130 g	≈ 2 limes

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Tortilla Press	🛒 Buy	🛒 Buy
Tortilla Warmer	🛒 Buy	🛒 Buy
Kitchen Scale	🛒 Buy	🛒 Buy
Royalford 27cm Aluminium Smart	🛒 Buy	🛒 Buy
Masienda Heirloom Yellow Corn Masa Harina/flo	🛒 Buy	🛒 Buy
Pressure Cooker	🛒 Buy	🛒 Buy
Cast Iron Pan	🛒 Buy	🛒 Buy

Also used: Dutch oven · blender · cast-iron pan or griddle · ladle

Method

Toast the chilies and soak in hot water 15 minutes.
Blend chilies, tomatoes, onion, garlic, vinegar and spices with some stock until smooth.
Brown the salted beef, add the sauce and the rest of the stock and simmer covered 3 to 4 hours until it falls apart.
Shred the beef; skim the red fat from the consommé and keep both.
Dip each tortilla in the fat, put on a hot pan, add cheese and beef and fold.
Cook until crisp on both sides.
Serve with a cup of hot consommé topped with onion, cilantro and lime.

👨‍🍳 Chef’s tips

Skim the red fat from the top of the consommé: that is what you dip the tortillas in.

📱 Scan to watch me cook ityoutu.be/WsLO2T9TCRwEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 6

510kcal

28 gprotein

60 gcarbs

21 gfat

Allergens

MilkSulphites

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▶ Watch me cook it: youtu.be/WsLO2T9TCRw

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