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Crispy Beef Birria Tacos with Rich Dipping Consommé

Crispy Beef Birria Tacos with Rich Dipping Consommé

A fusion of traditional Mexican birria and Tex-Mex tacos, featuring crispy beef from slow-cooked Birria, served in soft corn tortillas with a velvety, deeply spiced consommé for dipping.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 500 g Beef Chuck Roast Well-marbled
  • 2 tbsp Garam Masala For spicing the broth
  • 1 tbsp Cumin Ground
  • 1/2 tsp Smoked Paprika Pimentón de la Vera
  • 4 bay leaves Dried Bay Leaves
  • 1 liter Water Bring to a boil
  • 1/2 cup Onion, diced Half and half
  • 4 cloves Garlic, minced
  • 8 oz Tomato, crushed by hand San Marzano preferred
  • 1 can (15 oz) Dried Guajillos Rehydrated in warm water
  • 1 can (15 oz) Dried Mexican Chiles Ancho or guajillo
  • 1/4 cup Lime Juice Freshly squeezed
  • 1/4 cup Dark Soy Sauce Or Tamari
  • 1/2 cup Fresh Cilantro Chopped
  • 1 can (4 oz) Corn Tortillas Warmed
  • 1/2 cup Queso Oaxaca Grated
  • 1/2 cup Chimichurri Butter Melted
  • 2 tbsp Avocado Oil High smoke point

Method
 

Instructions
  1. Heat avocado oil in a large pot over medium-high heat. Season the beef generously with salt, garlic, cumin, smoked paprika, and a pinch of cayenne. Brown the beef on all sides, about 5 minutes per batch.
  2. Transfer the browned beef to a large stockpot. Add the diced onions, crushed tomatoes, bay leaves, dried guajillos, dried chiles, and garlic. Pour in the water and bring to a boil.
  3. Reduce heat to low, cover, and simmer for 90 minutes, until the beef is very tender. Remove the lid halfway through for a longer braise if desired.
  4. Strain the braising liquid through a fine mesh sieve, discarding solids. Stir in the lime juice and dark soy sauce. Simmer the broth on the stove for an additional 15 minutes to reduce and concentrate the flavors.
  5. Warm corn tortillas on a dry skillet until crispy edges form. Place a tortilla on each plate, spoon a generous portion of hot birria broth over the beef, and assemble the tacos.
  6. Top with crumbled queso oaxaca, fresh cilantro, and a drizzle of melted chimichurri butter for an irresistible crunch and flavor boost.

Notes

For the crispiest taco shells, cook the tortillas directly on a hot cast-iron skillet without a lid.
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