Description
Rich and flavorful these beef Birria Tacos are perfect served with onion, cilantro and a squeeze of fresh lime juice with a bowl of consommé on the side for dipping!
Ingredients
Scale
- 7–8 cups hot water
- 4 lbs chuck roast, cut into 4 large chunks
- 2 lbs bone-in short ribs or back ribs
- 1 large white onion, halved crosswise
- 1 garlic bulb, top cut off
- 1 carrot, cut into 4 large pieces
- 5 dried bay leaves
- 8 guajillo chiles, stems and seeds removed
- 3 tbsp chicken bouillon
- 1–2 tsp chili powder
- 1 tsp mexican oregano
- 1 tsp ground cumin
- 1 tsp salt
- 14–16 white corn tortillas
- 2 cups microbial-rennet quesadilla cheese
- Fresh cilantro, diced
- Fresh lime juice
- White onion, diced
Instructions
- Combine: In a large pot, add meat, onion, garlic, carrots, bay leaves, and dried peppers, then cover with water.
- Season: Add chicken bouillon, oregano, cumin, and salt; stir and bring to a boil.
- Skim: After 30 minutes, skim the top of the pot to remove impurities.
- Blend: Remove peppers, onion, garlic, and carrots; blend until smooth, adding up to 1/4 cup broth if needed.
- Strain: Strain the blended mixture to remove any bits of skin.
- Combine: Stir the blended peppers back into the broth.
- Season: Add chili powder as desired for color and flavor.
- Simmer: Cover and simmer for about 3 hours or until meat is tender and easily shredded.
- Reserve: Skim the grease from the top of the broth and save it in a small skillet.
- Prep Meat: Remove meat from broth, remove bones, and finely chop.
- Fry: Dip corn tortillas in reserved grease, place on a heated griddle, and top with chopped meat and cheese.
- Crisp: Fold tacos over and press with a spatula, frying both sides until golden and crisp.
- Serve: Serve with a bowl of broth topped with onions and cilantro, and lime wedges.
Notes
Bones are essential for a rich broth. For the best results, make the birria the day before and refrigerate to make scooping the grease easier. Use a cheese that melts well, such as Oaxaca or Monterey Jack.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 857 kcal
- Sugar: 2 g
- Sodium: 857 mg
- Fat: 51 g
- Saturated Fat: 25 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 77 g
- Cholesterol: 269 mg
Keywords: birria tacos, quesabirria, consommé, Mexican beef tacos, slow cooked beef