Tacos de Birria y Consomé
Ingredients:
Dried Chiles – (5) guajillo, (3) ancho, (2) chile de arbol
Rub: ¼ tsp. ground cloves, 1 tsp. ground cumin, 1 tsp. ground coriander, 1 tsp. Mexican oregano, ½ Tbsp. kosher salt, 1 tsp. black pepper
2-3 lbs. beef chuck
2 lbs. short ribs
3 Tbsp. Extra Virgin Olive Oil
2 yellow onions, diced ( ½ diced onion reserved for garnish)
5 garlic cloves, sliced
32 oz. beef stock
2 chipotles in adobo, chopped
28 oz. can San Marzano Tomatoes
Kosher Salt & Black Pepper
1 bay leaf
1 cinnamon stick
8 oz. crumbled cotija cheese (or Monterey jack)
2-3 Tbsp. Vegetable Oil
12 corn or flour tortillas
1 bunch fresh cilantro, chopped
3 limes, cut in wedges for garnish
Optional Fire Roasted Salsa:
Broil 5 quartered tomatoes, 1 quartered onion and 1 jalapeño halved on a baking sheet, tossed in extra virgin olive oil, salt and pepper, until charred, a few mins. on each side. Add to a blender with 2 cloves garlic, cilantro, ½ lime juiced, salt and pepper.
Instructions
Step 1:
Bring a small pot of water to a boil, reduce to low and soak dried chiles for 30 mins.
When cool, de-stem and de-seed the peppers, set aside.
Step 2:
Season the chuck roast and short ribs on all sides with the rub: ground cloves, ground coriander, ground cumin, Mexican oregano, salt and pepper.
Step 3:
In a large dutch oven, add a few Tbsp. of EVOO over medium high heat, sear the chuck roast on all sides and remove.
Then sear the short ribs on all sides and remove.
Step 4:
In the same dutch oven, sauté onion on medium low heat until translucent, about 8 mins.
Add minced garlic and sauté one more minute.
Step 5:
Add the rehydrated chiles to a blender, add the sautéed onions and garlic, stock, chipotle in adobo, tomatoes, salt and pepper.
Blend until smooth and add back to the dutch oven.
Bring to a boil, reduce to a simmer, scraping up the browned bits on the bottom with a wooden spoon.
Step 6:
Add chuck roast and short ribs back to the dutch oven, add salt and pepper, a bay leaf and a cinnamon stick.
Step 7:
Cover and cook for 3 hours until the meat is tender.
While the meat is cooking, skim the top every once in a while, and reserve the fat for frying later.
Remove the meat and when cool, shred.
Add the shredded meat back to the consomé.
Step 8:
Place the reserved skimmed fat in a flat bowl, dip the tortillas in it, flipping both sides to coat.
Place tortillas on a cutting board, fill with some of the shredded beef and a sprinkle of cheese.
Step 9:
Bring another skillet to medium heat and add 2-3 Tbsp. vegetable oil to 350F.
Fold the tacos in half and fry over medium heat, a few mins each side until the tortilla shells are crispy and the cheese is melty.
Step 10:
Remove, top with chopped onion, cilantro and lime.
Step 11:
Use the remaining braising liquid (consomé) as a dip, add some of the onion and cilantro to it and serve it along with the tacos.
Dip and eat!
Step 12:
Optional: make a fire roasted salsa by placing quartered tomatoes, onions and jalapeño on a baking sheet and broil for a few mins per side until charred.
Blend with salt, pepper, ½ lime juiced and cilantro.
Add a few Tbsp. of the salsa to the consomé for extra flavor!
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1 tacos
Calories: 840 kcal
Total Fat: 56g
Saturated Fat: 20g
Trans Fat: 1g
Cholesterol: 200mg
Sodium: 1390mg
Total Carbohydrates: 31g
Dietary Fiber: 5g
Sugars: 9g
Protein: 53g
Frequently Asked Questions:
Can I use different types of chiles for the recipe?
Yes, you can adjust the types and quantities of chiles based on your preference for spiciness and flavor.
What can I use instead of beef chuck and short ribs?
If you prefer, you can substitute other cuts of beef such as brisket or beef shank for a similar result.
Can I omit the cinnamon stick from the recipe?
Yes, if you don’t have or prefer not to use cinnamon, you can omit it without significantly altering the flavor of the dish.
Can I make this recipe vegetarian?
Yes, you can make a vegetarian version by using vegetable stock and omitting the beef. Instead, you can add extra vegetables or plant-based protein alternatives like tofu or tempeh.
How can I adjust the spiciness of the dish?
You can control the spiciness by adjusting the amount of chipotles in adobo and chile de arbol used.
Removing the seeds from the chiles can also reduce the heat level.
What kind of dried chiles should I use for this recipe?
You’ll need guajillo, ancho, and chile de arbol for authentic flavor.
These chiles provide a rich, smoky taste to the dish.
Can I substitute fresh tomatoes for canned San Marzano tomatoes?
While fresh tomatoes can be used, San Marzano tomatoes are preferred for their sweetness and texture.
If using fresh tomatoes, consider adding a bit of sugar to balance the flavors.
Can I make this dish in advance?
Yes, you can prepare the birria and consomé ahead of time and reheat before serving.
This dish often tastes even better the next day as the flavors have time to meld together.
Is there a vegetarian version of this recipe?
Yes, you can make a vegetarian version by substituting the beef with mushrooms or jackfruit.
Additionally, vegetable stock can be used instead of beef stock.
What can I serve as sides with these tacos?
Traditional accompaniments include diced onions, fresh cilantro, lime wedges, and sliced radishes.
You can also serve refried beans, Mexican rice, or grilled vegetables on the side.
Can I freeze leftover birria and consomé?
Yes, both the birria and consomé can be frozen for up to three months.
Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave before serving.
What should I do with the reserved fat for frying?
The reserved fat adds flavor and richness to the tortillas when frying.
It’s a crucial step for achieving crispy and delicious tacos.
Are corn or flour tortillas better for this recipe?
Corn tortillas are traditionally used for birria tacos due to their authentic flavor and texture.
However, you can use flour tortillas if preferred.
Can I adjust the spiciness of the dish?
Yes, you can control the level of heat by adjusting the amount of chipotle peppers and chile de arbol used.
Removing the seeds and membranes from the chiles can also reduce spiciness.
Is there a healthier alternative to frying the tacos?
If you prefer a healthier option, you can bake the filled tacos in the oven until crispy.
Simply brush them with a bit of oil and bake at 375°F (190°C) for about 10-15 minutes, flipping halfway through.