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Viral Birria Tacos with Consomé: 3 lbs of Amazing

Birria Tacos with Consomé
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Discover the viral sensation of Birria Tacos with Consomé. This recipe brings you juicy, slow-cooked beef tacos served with a rich, flavorful dipping broth. Perfect for a weekend feast or impressing guests, these tacos are a culinary adventure you’ll want to share.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 2 dried guajillo chilies, seeds removed
  • 2 dried ancho chilies, seeds removed
  • 1 tablespoon olive oil
  • 1 large onion, quartered
  • 5 cloves garlic, peeled
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 6 cups beef broth
  • Salt to taste
  • Corn tortillas
  • Optional toppings: chopped white onion, cilantro, lime wedges, salsa

Instructions

  1. Pat the beef chuck roast dry and season generously with salt.
  2. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Sear the beef on all sides until deeply browned. Remove the beef and set aside.
  3. Add the quartered onion and garlic to the pot and cook until softened and lightly browned, about 5-7 minutes.
  4. Add the dried guajillo and ancho chilies, cumin seeds, oregano, peppercorns, cloves, cinnamon stick, and bay leaf to the pot. Toast for about 1 minute until fragrant.
  5. Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
  6. Return the seared beef to the pot. Bring the liquid to a simmer, then cover and reduce the heat to low.
  7. Cook for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
  8. Remove the beef from the pot and shred it using two forks.
  9. Strain the consomé through a fine-mesh sieve into a clean bowl, discarding the solids. Skim off any excess fat from the surface of the consomé.
  10. Return the shredded beef to the pot with about 2 cups of the strained consomé. Stir to combine and keep warm.
  11. Warm the corn tortillas. You can do this by dipping them lightly in the consomé, then heating them on a lightly oiled comal or skillet until pliable and lightly browned.
  12. Assemble the tacos by filling the warm tortillas with the shredded beef mixture.
  13. Serve the birria tacos immediately with the remaining warm consomé for dipping. Garnish with your favorite toppings like chopped onion, cilantro, and a squeeze of lime.

Notes

  • For extra flavor, you can soak the dried chilies in hot water for 30 minutes before adding them to the pot.
  • Adjust the amount of chilies to control the spice level.
  • The consomé can be made ahead of time and refrigerated. Reheat before serving.
  • Leftover birria can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://hungryhearld.com/birria-tacos-with-consome/