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Birria Tacos and Consommé
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5 from 1 vote

How to Make Birria Tacos and Consommé

Ingredients

The Meat:

  • 2 pounds of boneless chuck
  • 1 pound of oxtail
  • 1 tsp of vegetable oil

The Sauce:

  • 3 chiles de arbol
  • 7 ancho chiles
  • 7 guajillo chiles
  • 6 garlic cloves
  • 1 white onion
  • 1 tbsp of black pepper
  • 4 Roma tomatoes
  • 3 bay leaves
  • 1 tsp of coriander seeds
  • 1 tsp of dried Mexican oregano
  • 1 tsp of cumin seeds
  • ½ cinnamon stick
  • 1 tsp of apple cider vinegar
  • 3 cups of beef broth

The Tacos:

  • Corn tortillas
  • Kosher salt
  • 3 ounces of Oaxacan cheese
  • ¼ cup of cilantro
  • ¼ white onion
  • Lime juice from 1 lime

Instructions

  • Start by letting the meat defrost and come to room temperature. Salt it heavily.
  • Place the meat in a large pot and cook on medium high heat. The meat needs to cook for about 3 minutes on each side until you have cooked through all of your meat. Set the meat to the side.
  • Add in all of your spices, onions, garlic, chilies, and tomatoes to the empty pot. Be sure they are chopped and diced small enough to become bite size. Cover all your ingredients with water and allow them to simmer for 20 minutes. Cook until the chiles and tomatoes are very soft.
  • Drain the excess liquid out and pour all of your pot ingredients into a blender. Add a cup to a cup and a half of beef broth and blend until smooth.
  • Then reintroduce the meat to the pot and cover with your sauce. You can pour some beef broth into the blender and swirl it around to get the excess sauce out of the blender and pour that into your pot as well. Cook everything in the pot on a low simmer and cover with a lid.
  • Put the pot in the oven to braise, cooking for about 3 hours. You want to cook until the meat is able to shred very easily.
  • Take the meat out of the sauce and use two forks to shred it.
  • The sauce you've made is called consommé, and the next step is to take some of that out in a bowl separately. Add in a little bit of beef broth to help thin it out and then add in cilantro, onion, salt, and a little lime juice.
  • Add some of the sauce (the consommé) to a bowl and add a little beef broth if it needs to be thinned out. Mix all of that together and dip a corn tortilla in the sauce. Then, cook the corn tortilla on a skillet on medium high heat. It's best if you use a nonstick skillet or grease the skillet.
  • Once the tortilla is cooked on one side, you can flip it over and add in some shredded meat and cheese. Fold the tortilla into a taco shape to ensure it cooks on both sides to melt the cheese and to give the outside of the taco a crispy texture.
  • Place your tacos on a baking sheet into an oven preheated to 200 degrees Fahrenheit. Allow the tacos to stay in there until all of your tacos have been made. This keeps them warm and fresh tasting for when you're ready to eat them.