Birria Tacos with Consomé

by Lupe's Cocina

Mains · Serves 8 · Prep 40 min · Cook 3 hr 30 min · Total 4 hr 10 min

Beef braised low and slow in a brick-red guajillo and ancho broth, then tucked into tortillas dipped in the fat skimmed off the top and griddled until crisp. The cup of consomé on the side is for dunking, and it is not optional.

Ingredients

The Birria

• 3 lb boneless beef chuck roast, cut in 3-inch chunks
• 2 lb bone-in beef short ribs (or oxtail)
• 1 tbsp kosher salt, plus more to taste
• 2 tbsp vegetable oil
• 6 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 3 dried chiles de árbol, stemmed (optional, for more heat)
• 2 roma tomatoes
• 1/2 white onion, in one piece
• 6 clove garlic, peeled
• 2 chipotle peppers in adobo sauce
• 2 tbsp apple cider vinegar
• 1 tsp dried Mexican oregano (or regular oregano)
• 1 tsp ground cumin
• 4 whole cloves
• 1/2 tsp black peppercorns
• 1 canela (Mexican cinnamon) stick, about 3 inches (or 1/2 regular cinnamon stick)
• 3 bay leaves
• 8 cup water, divided

The Tacos

• 24 corn tortillas
• 12 oz Oaxaca cheese, pulled into shreds (or low-moisture mozzarella)
• 1 white onion, finely chopped
• 1 cup chopped cilantro
• 3 limes, cut in wedges

Steps

The Birria

1. Season the beef all over with the salt. Heat the oil in a large Dutch oven over medium-high heat and brown the meat in batches, 4 to 5 minutes per batch, then set it aside.
2. Toast the guajillo, ancho and árbol chiles in a dry skillet over medium heat, pressing them flat for 20 to 30 seconds per side until fragrant and pliable. Don't let them blacken or the broth turns bitter. Cover with hot water and soak 15 minutes.
3. In the same skillet, char the tomatoes, onion and garlic until blackened in spots, 8 to 10 minutes.
4. Drain the chiles and blend them with the charred vegetables, chipotles, vinegar, oregano, cumin, cloves, peppercorns, canela and 2 cups of the water until completely smooth. Pour through a strainer into the Dutch oven, pressing on the solids.
5. Return the beef to the pot with the bay leaves and the remaining 6 cups of water. Bring to a boil, cover, and simmer over low heat (or in a 325°F oven) until the beef falls apart at a nudge, 3 to 3 1/2 hours.
6. Lift out the meat, shred it and discard the bones. Skim the red fat from the surface of the consomé into a small bowl and save it for the tortillas. Season the consomé with salt.

The Tacos

1. Heat a griddle or large skillet over medium heat. Dip a tortilla in the reserved fat (or in the consomé), lay it on the griddle, and top half with cheese and beef. Fold it over and cook until crisp and the cheese has melted, 2 to 3 minutes per side.
2. Serve the tacos with mugs of hot consomé topped with onion and cilantro, and lime wedges on the side.

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