Birria Tacos with Consommé

About This Recipe

Birria tacos are the modern, irresistible expression of a long Jalisco tradition: meat braised with dried chiles, herbs and spices until it falls apart, then tucked into tortillas and crisped on a hot griddle. The broth from the braise becomes the consommé, which is served alongside the tacos for dipping. This is the kind of food that feels celebratory from the first step because the chiles, garlic and beef perfume the kitchen long before dinner is ready. The key is giving the braise enough time for the meat to become shreddable and the broth to deepen. Dip the tortillas in the fat-skimmed broth before frying them and the color, crispness and flavor all intensify. Finish with onion, cilantro and lime so the richness stays lively.

Ingredients

Serves 6

• 1.2 kgbeef chuck or short ribs
• 4dried guajillo chiles
• 2dried ancho chiles
• 1white onion(quartered)
• 4 clovesgarlic
• 2 tspMexican oregano
• 1 tspcumin
• 1 tspsalt
• 2 tbspvinegar
• 8corn tortillas
• 1 cupchopped onion(for serving)
• 1 cupcilantro(for serving)
• 2limes(for serving)

Instructions

1. 1

   Toast and soak chiles

   Toast dried chiles briefly, then soak in hot water until pliable.

2. 2

   Blend the sauce

   Blend the soaked chiles with onion, garlic, spices, vinegar and some soaking liquid.

3. 3

   Braise the beef

   Brown the beef, add the chile sauce and enough water or stock to cover. Simmer low and slow until fall-apart tender.

4. 4

   Shred and strain

   Shred the meat and strain the broth for consommé.

5. 5

   Crisp the tacos

   Dip tortillas in the fat-skimmed broth, fill with meat, fold and crisp on a hot skillet.

Variations

• •

  Use goat for a more traditional birria.

• •

  Serve as a bowl with rice instead of tacos.

Storage

Store meat and broth separately up to 4 days. Freeze well for later taco nights.

Frequently Asked Questions