Savory Birria Tacos with Flavorful Consomé for Every Craving

Indulge in Birria Tacos, tender shredded beef in crispy tortillas served with flavorful consomé—a true delight for every craving.

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Prep Time 30

Cook Time 2 30

Braising Time 2 30

Total Time 3

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili Paste

3 pieces Dried Guajillo Peppers Add heat and depth; substitute with other dried chiles if necessary.
3 pieces Dried Ancho Chiles Provide sweetness and richness; can be replaced with other sweet chiles.
2 pieces Chipotle Peppers in Adobo Offer smokiness and spice; use a smaller amount for less heat.
1 cup Onion, chopped Base flavor; any onion variety can work.
4 cloves Garlic Essential for aroma and depth; use garlic powder in a pinch.
1 can Crushed Tomatoes Contributes acidity and body; substitute with tomato puree if needed.
1 cup Apple Cider Vinegar Adds acidity to balance flavors; can be replaced with lime juice.

For the Meat Mixture

3 lbs Chuck Roast Beef Primary protein, slow-cooked until tender; substitute with lamb, chicken, or goat.
4 cups Organic Beef Stock Used in chili and dipping sauce for richness.
2 pieces Bay Leaves Infuse aroma and complexity; avoid using more than suggested.
1 tbsp Mexican Oregano
1 tbsp Thyme
2 tsp Cumin
1 tsp Ground Cinnamon
1 tsp Smoked Paprika
1 tsp Ground Allspice

For the Tacos

2 tbsp Extra Virgin Olive Oil For searing the beef and frying tacos; any cooking oil can work.
to taste Sea Salt Essential seasoning.
to taste Black Pepper Essential seasoning.
1 tsp Garlic Powder Essential seasoning.
12 pieces Organic Corn Tortillas Base for tacos; gluten-free.
1 cup Shredded Oaxaca Cheese Adds creaminess; can substitute with dairy-free cheese.
1 cup Chopped Fresh Cilantro Fresh topping that enhances flavor; can omit if not preferred.
1 cup Pico de Gallo Fresh salsa accompaniment.

Equipment

Dutch oven
Medium Saucepan
Blender
skillet

Method

Step-by-Step Instructions

Prepare Chili Paste: Remove stems and seeds from dried chiles. In a saucepan, boil beef stock and add chiles, simmer for 10-15 minutes until soft. Blend with onion, garlic, tomatoes, vinegar, and spices until smooth.
Sear Meat: Preheat oven to 350°F (175°C). Heat olive oil in a Dutch oven. Season chuck roast and sear until golden brown, about 3-4 minutes per side.
Combine Ingredients: Remove beef, add sautéed onions to Dutch oven, then stir in chili paste and additional beef stock. Bring to a gentle simmer.
Braise: Cover the Dutch oven and transfer to oven. Let braise for 2½ hours until beef is tender.
Shred Meat: Remove beef from oven, cool slightly, then shred in pot, keeping it juicy.
Assemble Tacos: Heat oil in a skillet. Dip tortillas in consomé, fry in skillet until golden. Fill with shredded beef and Oaxaca cheese.
Serve: Arrange tacos on a plate with a bowl of consomé for dipping. Top with pico de gallo and cilantro.

Nutrition

Serving: 1tacoCalories: 420kcalCarbohydrates: 34gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

These tacos are gluten-free and can be made vegan. Store leftovers separately for best texture.

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