Ingredients
For the Beef Birria:
- 2-3 pounds beef chuck roast or brisket, cut into chunks
- 4 cups beef broth
- 2-3 dried guajillo chilies
- 2-3 dried ancho chilies
- 1 medium onion, quartered
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon black pepper
- Salt, to taste
- 2 tablespoons apple cider vinegar
- 1 bay leaf
For the Tacos:
- Tortillas (corn or flour, your choice)
- 1 cup shredded cheese (Oaxaca, Monterey Jack, or a mix)
- Chopped onions and cilantro for garnish
- Lime wedges, for serving
Instructions
1. Prepare the Birria:
- Soak the Chilies:
- In a small saucepan, add the guajillo and ancho chilies and cover with water. Simmer over medium heat for about 10 minutes until softened. Remove from heat and drain.
- Blend the Sauce:
- In a blender, combine the soaked chilies, onion, garlic, oregano, cumin, paprika, black pepper, salt, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
- Cook the Beef:
- In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the beef chunks and sear on all sides. Once browned, add the blended sauce, remaining beef broth, bay leaf, and more salt if needed.
- Simmer:
- Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 2-3 hours until the beef is tender and can be shredded easily.
- Shred the Beef:
- Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot, stirring it into the sauce. Remove the bay leaf.
2. Make the Queso Tacos:
- Prepare the Tacos:
- In a skillet, heat a small amount of oil over medium heat. Take a tortilla and add a layer of the beef birria and a generous amount of cheese. Top with another tortilla and cook until the cheese melts and the tortillas are golden and crispy, about 2-3 minutes per side.
- Serve:
- Remove the tacos from the skillet and keep warm. Serve with chopped onions, cilantro, and lime wedges.
3. Prepare the Consommé:
- Strain the Broth:
- Strain the cooking liquid from the pot through a fine mesh sieve into a bowl to remove solids. This liquid is your consommé.
- Serve with Tacos:
- Ladle the consommé into small bowls for dipping alongside your beef birria queso tacos.
