Authentic Mexican Birria Tacos with Consomé
A traditional Mexican dish featuring tender, flavorful beef in rich consomé, served in corn tortillas with fresh garnishes.
Ingredients
- 1 kg beef chuck roast, cut into chunks
- 500 g beef shank or short ribs
- 3 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 2 pasilla chiles, stems and seeds removed
- 4 roma tomatoes, roasted
- 1 onion, quartered
- 4 garlic cloves, peeled
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 liters beef broth
- Corn tortillas
- Chopped onions and cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions
-
Prepare your workstation: have 1 kg beef chuck roast (cut into chunks), 500 g beef shank, 3 guajillo chiles (stems and seeds removed), 2 ancho chiles (stems and seeds removed), 2 pasilla chiles (stems and seeds removed), 4 roasted roma tomatoes, 1 quartered onion, 4 peeled garlic cloves, 1 cinnamon stick, 4 cloves, 1 teaspoon cumin seeds, 1 teaspoon dried oregano, 1 teaspoon thyme, 2 bay leaves, salt and pepper, and 2 liters beef broth ready.
⏱️ 10 min • Preparation -
Preheat a dry skillet over medium heat to toast the chiles. Toast the 3 guajillo chiles, 2 ancho chiles, and 2 pasilla chiles for about 30 seconds on each side until fragrant, being careful not to burn them.
⏱️ 2 min • Preparation -
Place the toasted chiles in a bowl and cover them with hot water. Soak for 20 minutes until softened.
⏱️ 20 min • Cooking -
In the same skillet, roast the 4 roma tomatoes until charred, turning occasionally. Set aside once charred.
⏱️ 5 min • Cooking -
In a blender, combine the soaked chiles (reserve the soaking liquid), 4 roasted roma tomatoes, 1 quartered onion, 4 peeled garlic cloves, 1 cinnamon stick, 4 cloves, 1 teaspoon cumin seeds, 1 teaspoon dried oregano, 1 teaspoon thyme, and a pinch of salt. Blend until smooth, adding some of the chile soaking liquid if needed for consistency.
⏱️ 5 min • Mixing -
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the 1 kg beef chuck roast chunks and 500 g beef shank until browned on all sides, about 8-10 minutes.
⏱️ 10 min • Cooking -
Pour the blended chile sauce over the beef in the pot. Add 2 liters of beef broth, 2 bay leaves, and salt to taste. Stir to combine.
⏱️ 5 min • Mixing -
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover and simmer for about 3 hours, or until the meat is tender and easily shreds with a fork.
⏱️ 180 min • Cooking -
After 3 hours, remove the beef from the pot and shred it using forks. Strain the broth to make the consomé, discarding any solids.
⏱️ 10 min • Preparation -
To serve, dip corn tortillas in the strained consomé, then fry them on a hot skillet over medium heat until slightly crispy, about 2 minutes per side.
⏱️ 4 min • Cooking -
Fill the crispy tortillas with the shredded beef and garnish with chopped onions and cilantro. Serve with lime wedges and a bowl of consomé on the side for dipping.
⏱️ 5 min • Assembly
Frequently Asked Questions
Q: how do i properly toast guajillo and ancho chiles for birria tacos?
Toasting guajillo and ancho chiles for birria tacos is crucial for enhancing their flavor. Preheat a dry skillet over medium heat and carefully toast the chiles for just a few seconds on each side until they become fragrant. Be attentive, as they can burn quickly, resulting in a bitter taste. If you notice any dark spots, it's best to discard those chiles, as they can negatively impact your consomé. Enjoy the rich flavors that well-toasted chiles bring to your Authentic Mexican Birria Tacos with Consomé!
Q: where can i find beef chuck roast and shank for birria tacos?
Beef chuck roast and beef shank can sometimes be hard to find, especially if you're looking for high-quality cuts. Your best bet is to visit a local butcher shop, where you can ask for specific cuts. If you prefer grocery stores, check the meat section at larger chains or specialty markets. If you're in a pinch, you could substitute the beef shank with short ribs, which also add great flavor to your Authentic Mexican Birria Tacos with Consomé. Just be sure to adjust your cooking time slightly as needed.
Q: what should i do if my birria consomé is too spicy?
If your birria consomé turns out too spicy, there are several ways to balance the heat. You can dilute the spiciness by adding more beef broth or water to the consomé. Also, consider adding a bit of sugar or honey to counteract the heat and enhance the overall flavor. Finally, serving the consomé with a dollop of sour cream or crema can also help temper the spiciness. These adjustments will help ensure your Authentic Mexican Birria Tacos with Consomé remain delicious and enjoyable!
Q: how can i avoid tough beef in my birria tacos?
To avoid tough beef in your birria tacos, it’s vital to ensure proper cooking times and temperatures. Cook the beef on low heat for an extended period, as this will allow the collagen to break down and make the meat tender. Keep the lid on while simmering to retain moisture. Using a pressure cooker can also speed up this process while ensuring tender results. Remember, this is key for achieving the melt-in-your-mouth texture that makes Authentic Mexican Birria Tacos with Consomé so beloved!
Q: what are some popular variations of birria tacos with consomé?
There are several popular variations of birria tacos with consomé that you might want to explore! Some people opt to use goat meat instead of beef, which is a traditional choice in certain regions of Mexico. Additionally, you can find variations that incorporate different types of chiles or spices for unique flavor profiles. Another popular twist is to serve the tacos with cheese, creating a delicious birria quesataco. Regardless of the variation, each offers a delightful taste experience with Authentic Mexican Birria Tacos with Consomé!
