Birria Tacos with Consommé Dip
flavorful beef tacos with a rich, spiced broth for dipping.
Birria Tacos with Consommé Dip
Birria Tacos with Consommé Dip is a mouthwatering combination of tender, spiced beef tacos served with a rich, flavorful broth. These tacos are perfect for dinner, offering a delightful blend of Mexican flavors that make every bite memorable. Enjoy the crispy, cheesy tacos dipped in the savory consommé, enhancing their deliciousness.
Marinate the meat overnight for the best flavor.
Use a mix of dried chilies for a deeper, complex taste.
Skim the fat from the consommé for a cleaner broth.
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 onion, quartered
- 6 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp dried oregano
- 1 tbp cumin seeds
- 1 tbp coriander seeds
- 6 cup beef broth
- Salt and pepper to taste
- For the Tacos
- 1 cup shredded cheese (optional)
- Chopped onions, cilantro, and lime wedges for garnish
- Reserved cooking broth from the birria
- Toast and Soak Chilies
- Toast the dried chilies in a dry skillet over medium heat until fragrant, about 2 minutes.
- Remove stems and seeds, then soak the chilies in hot water for 20 minutes.
- Blend Spices and Chilies
- In a blender, combine soaked chilies, onion, garlic, oregano, cumin seeds, coriander seeds, and 1 cup of beef broth. Blend until smooth.
- Cook the Beef
- In a large pot, add the beef chunks and pour the chili mixture over the meat.
- Add bay leaves, cinnamon stick, and remaining beef broth. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 4 hours or until the meat is tender and shreds easily.
- Shred the Meat
- Remove the beef from the pot and shred with forks. Return the shredded beef to the pot and stir to combine with the sauce.
- Prepare Tortillas
- Heat a skillet over medium heat. Lightly grease the skillet with oil.
- Dip corn tortillas into the consommé to coat them, then place in the skillet.
- Fill the Tacos
- Add shredded beef and cheese (if using) to one side of the tortilla. Fold the tortilla in half.
- Cook until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side.
- Serve
- Serve the tacos hot with chopped onions, cilantro, and lime wedges.
- Pour the reserved consommé into small bowls for dipping.
Servings 6
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 180kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 8g40%
- Cholesterol 90mg30%
- Sodium 850mg36%
- Potassium 700mg20%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 35g70%
- Vitamin A 1200 IU
- Vitamin C 20 mg
- Calcium 200 mg
- Iron 4 mg
- Vitamin D 2 IU
- Vitamin E 1.5 IU
- Vitamin K 15 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 5 mg
- Vitamin B6 0.5 mg
- Folate 50 mcg
- Vitamin B12 2 mcg
- Biotin 5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 300 mg
- Iodine 40 g
- Magnesium 50 mmol
- Zinc 5 mcg
- Selenium 30 mg
- Copper 0.4 mg
- Manganese 0.3 mg
- Chromium 2 mcg
- Molybdenum 20 mg
- Chloride 120 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a richer flavor, prepare the birria a day in advance and let it rest in the refrigerator overnight. Reheat gently before serving.