Description
Birria Tacos with Consomme offer a delicious culinary journey to Mexico, featuring tender, slow-cooked beef enveloped in warm tortillas and paired with a savory dipping broth. The blend of spices creates an unforgettable flavor experience that’s perfect for gatherings or cozy nights in. This easy-to-follow recipe will have you impressing friends and family with vibrant colors and mouthwatering tastes.
Ingredients
Scale
- 3–4 lbs chuck roast
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp dried Mexican oregano
- 4 cups low-sodium beef broth
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Corn tortillas, warmed
Instructions
- Prepare the Peppers: Remove stems and seeds from guajillo and ancho peppers. Toast them in a skillet over medium heat for 2-3 minutes until fragrant.
- Create the Marinade: Blend toasted peppers with garlic, onions, cumin, oregano, and 1 cup of beef broth until smooth.
- Marinate the Meat: Place the chuck roast in a bowl or zip-top bag. Pour the marinade over it and marinate for at least two hours (overnight recommended).
- Cook Low and Slow: Transfer marinated beef to a slow cooker or Dutch oven. Add remaining beef broth and cook on low for 8 hours until fork-tender.
- Shred the Beef: Remove meat from liquid and shred using two forks. Strain the remaining liquid for consomme.
- Assemble Tacos: Fill warmed corn tortillas with shredded beef. Top with chopped cilantro and fresh lime juice.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
Keywords: For deeper flavor, marinate the meat overnight. Try different meats like chicken or pork for variety. Serve with diced onions and additional lime wedges for freshness.