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Birria Tacos With Consommé

A white serving bowl filled with six Birria tacos. Next to it to the left is a small bowl of dipping sauce, behind that a white bowl of consomme, behind that part of a dutch oven with the consomme ingredients in it.
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★★★★★

5 from 23 reviews

These birria tacos are filled with juicy shredded meat and incredible flavors and they come with a rich birria consommé for dipping. They're meaty, cheesy, and out-of-this-world delicious. Honestly, this is definitely one of the best birria taco recipes you can make!

Ingredients

Scale

The meat:

1 pound Stew Meat (beef roast), cut in chunks

1/2 pound Pork Chops, without the bones and cut in chunks

1 tbsp. Vegetable Oil

The sauce:

2 Big Ancho Chiles or Ñora Peppers 

3 cups Cherry Tomatoes

1/4 cup Chiles in Adobo

1 white onion, halved

3 Garlic Cloves, peeled

1 tbsp. Mexican Oregano

1/2 tbsp. Ground Cumin

1/2 tbsp. Ground Coriander

1 tsp. Ground Cinnamon

1/4 tsp. Ground Cloves

1 Cinnamon Stick

2 Bay Leaves

1 tsp. Apple Cider Vinegar

6 cups Beef Stock (divided in half)

Assembling the tacos:

6-8 Corn Tortillas

1/2 Red Onion, sliced

Lime Juice

1/4 cup Queso Fresco

1/4 cup Green Onions

Fresh Cilantro

Instructions

  1. Soak the ñoras or ancho chiles in warm water to make them soft.
  2. Preheat the oven to 350ºF (175°C).
  3. Heat a dutch oven or large pot over medium-high heat on the stovetop and add the vegetable oil, beef roast, and pork chops.
  4. Cook them until browned on every side and season with salt.
  5. Add the ñoras, cherry tomatoes, chiles in adobo, onion, garlic clove, Mexican oregano, ground cumin, ground coriander, cinnamon, ground cloves, bay leaves, 3 cups of the beef stock, salt, and pepper.
  6. Cover the dutch oven and transfer it to the oven. Bake for 2-3 hours, or until meat is soft.
  7. Remove the meat from the oven and shred it with two forks.
  8. Transfer half of the ingredients left in the dutch oven to a blender and blend to get a sauce (season with salt and pepper as needed).
  9. Add 3 more cups of beef broth to the dutch oven, return to the oven and let it cook for 20 minutes more. You can serve this broth with or without the solids, transfer it to a small bowl, and top with cilantro.
  10. Serve the corn tortillas with red onion, lime juice, queso fresco, shredded meat, and the sauce.

Nutrition

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Find it online: https://imhungryforthat.com/birria-tacos-with-consomme/