You Won’t Believe These Birria Tacos! Consomé & Quesa Birria Included!

Posted on

Birria tacos have taken the internet by storm, and for good reason. These juicy, flavorful tacos boast fall-apart tender meat bathed in a rich, comforting consommé. Traditionally from Jalisco, Mexico, birria is a stew made with slow-braised beef and a complex blend of chilies and spices. But the magic truly happens when this flavorful concoction gets transformed into incredible tacos.

This guide will equip you with everything you need to create restaurant-worthy birria tacos at home. We’ll explore the ingredients, provide detailed directions, and even delve into the nutritional content. Plus, we’ll answer some frequently asked questions to ensure your birria taco adventure is a success.

The Juiciest Homemade Birria Quesa Tacos
The Juiciest Homemade Birria Quesa Tacos

Ingredients:

For the Birria:

2 pounds beef chuck roast, cut into 2-inch cubes

  • 6 guajillo chilies, seeds removed and roughly chopped
  • 4 ancho chilies, seeds removed and roughly chopped
  • 2 pasilla chilies, seeds removed and roughly chopped
  • 1 white onion, roughly chopped
  • 4 cloves garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 4 cups beef broth
  • 1 bay leaf
  • Salt, to taste

  • For the Consommé:

  • Reserved cooking liquid from the birria
  • For the Tacos:

    Corn tortillas

  • Oaxaca cheese (or mozzarella cheese as a substitute)
  • Chopped white onion
  • Chopped cilantro
  • Lime wedges

  • Directions:

    Making the Birria:

    1. Toast the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chilies for 2-3 minutes per side, until fragrant. Be careful not to burn them.
    2. Rehydrate the Chilies: Place the toasted chilies in a bowl and cover them with boiling water. Let them soak for at least 30 minutes, until softened.
    3. Blend the Spices: While the chilies soak, combine the white onion, garlic, thyme, oregano, cumin, coriander, and black pepper in a blender. Add a little bit of the chili soaking water to help create a smooth paste. Blend until well combined.
    4. Sear the Beef: Heat a large Dutch oven or pot over medium-high heat. Add a tablespoon of oil and sear the beef cubes in batches on all sides until browned. Don’t overcrowd the pan, or the beef will steam instead of sear. Remove the seared beef from the pot and set aside.
    5. Sauté the Aromatics: Once all the beef is seared, add a little more oil to the pot if needed. Lower the heat to medium and saute the blended spice mixture for 2-3 minutes, until fragrant.
    6. Combine Everything: Add the rehydrated chilies (along with their soaking water) and the seared beef back to the pot. Pour in the beef broth and add the bay leaf. Season with salt to taste.
    7. Braise the Birria: Bring the pot to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender and easily shreds with two forks.

    Making the Consommé:

    1. Strain the Birria: Once the beef is cooked, remove the bay leaf and shred the meat with two forks. Strain the cooking liquid into a separate pot, discarding the solids. This flavorful liquid is your consommé, which will be used for dipping the tacos.

    Assembling the Tacos:

    1. Warm the Consommé: Heat the reserved consommé in a pot or saucepan over low heat.
    2. Heat the Tortillas: Heat a griddle or pan over medium heat. Dip each corn tortilla into the hot consommé, coating it lightly. Place the tortilla on the griddle and cook for about 30 seconds per side, until lightly golden brown and crispy.
    3. Fill and Fold: Add some shredded birria meat, a sprinkle of Oaxaca cheese (or mozzarella cheese), chopped white onion, and chopped cilantro to the warmed tortilla. Fold the tortilla in half and cook for another 30 seconds, or until the cheese is melted and gooey.
    4. Serve: Serve the birria tacos immediately with additional consommé for dipping, along with lime wedges for squeezing over the tacos.

    Nutritional Facts:

    (Please note that this is an approximate nutritional breakdown and can vary depending on the specific ingredients used.)

    Serving size: 1 taco

  • Calories: 450
  • Fat: 25g