Name: Birria Quesatacos with Consomme
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: Serves 8
Ingredients: 680 g (1 1/2 lb) beef brisket, cut into chunks; 900 g (2 lb) top round or chuck, cut into chunks; 680 g (1 1/2 lb) cross-cut beef shank; 2 tbsp (30 ml) neutral oil, plus more as needed; 9 dried guajillo chillies, stemmed and seeded; 1/2 white onion, roughly chopped; 8 garlic cloves; 2 chipotle peppers in adobo; 60 g (1/4 cup) tomato paste; 45 ml (3 tbsp) apple cider vinegar; 1 tbsp (10 g) chicken bouillon powder; 1 tbsp (10 g) beef bouillon powder; 1 tbsp (12 g) light brown sugar; 2 tsp (10 ml) smoked paprika; 2 tsp (10 ml) dried oregano; 1/2 tsp (2.5 ml) dried thyme; 1/4 tsp (1 ml) ground cloves; 1/4 tsp (1 ml) ground cinnamon; 1/2 tsp (2.5 ml) ground cumin; 4 bay leaves; 120 ml (1/2 cup) neutral oil; Salt and black pepper; 24 small corn tortillas; 450 g (1 lb) Oaxaca cheese or low-moisture mozzarella, grated; 1 white onion, finely diced; 1 bunch coriander/cilantro, chopped

Birria Quesatacos with Consomme

Slow-braised chilli beef folded into crisp cheese tacos and served with rich consomme for dipping.

YieldServes 8

Prep45 minutes

Cook4 hours

Total4 hours 45 minutes

Scale ingredients

Measurements

Instructions

Season the beef with salt and pepper. Heat a thin layer of oil in a heavy pot over medium-high heat. Brown the beef in batches, then transfer it to a plate.
Cover the guajillo chillies with boiling water and leave for 5 minutes. Drain, then blend with the onion, garlic, chipotles, tomato paste and vinegar until smooth.
Return the beef to the pot and add enough water to cover. Bring to a simmer and skim away any foam.
Mix the bouillon powders, sugar, paprika, oregano, thyme, cloves, cinnamon and cumin. Add the seasoning mixture, chilli puree, bay leaves and 120 ml (1/2 cup) oil to the pot.
Cover and simmer very gently for about 3 1/2 hours, until the beef pulls apart easily. Leave to stand for 15 minutes, then skim and reserve the red fat from the surface.
Transfer the beef to a board and shred or chop it. Moisten it with a little broth. Taste and season both the meat and broth, then keep them warm.
Dip a tortilla lightly in the reserved fat and put it in a hot skillet. Add cheese, beef, onion and coriander/cilantro to one half, then fold. Cook for 1-2 minutes per side, until crisp and melted.
Repeat with the remaining tortillas. Serve with bowls of hot consomme for dipping.

Notes

Serve with lime wedges and a smooth red chilli salsa.
For less heat, use 1 chipotle pepper and do not add extra adobo sauce.

Birria Quesatacos with Consomme

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Ingredients

Beef and consommé

Tacos

Instructions

Notes

Birria Quesatacos with Consomme

Print options

Ingredients

Beef and consommé

Tacos

Instructions

Notes

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