Mexican·non-vegetarian·medium

Birria de Res Tacos with Consommé

Name: Birria de Res Tacos with Consommé
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 dried guajillo chiles; 3 dried ancho chiles; 1kg beef chuck or brisket, cut into chunks; 1 white onion, quartered; 6 garlic cloves; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 0.5 tsp ground cinnamon; 2 bay leaves; 2 tbsp apple cider vinegar; 3 tbsp vegetable oil; to taste salt; to taste black pepper; 12 corn tortillas; 200g Oaxaca cheese or mozzarella, shredded; 0.5 cup fresh cilantro, chopped; 6 lime wedges

Imagine tender, fall-apart beef simmered for hours in a rich, smoky guajillo and ancho chile broth, then crisped up on a griddle with melted cheese, tucked into warm corn tortillas. You dip each taco into a savory, aromatic consommé—a sip of pure Jalisco soul. This birria recipe is my labor of love, inspired by the bustling taquerías of Guadalajara, where the aroma of chiles and cumin fills the air. You'll toast the dried chiles yourself, coax out their deep, fruity heat, and blend them with garlic, onion, and a hint of cinnamon for that authentic depth. The beef—chuck or brisket—gets impossibly tender, shredding with a fork. The consommé, seasoned with oregano and a splash of vinegar, becomes the star for dipping. It's messy, it's glorious, and it's the kind of meal that makes you close your eyes and savor every bite. You're not just cooking—you're creating a memory.

210 min(prep 30 + cook 180)

6 servings

520 kcal

Ingredients

dried guajillo chiles6
dried ancho chiles3
beef chuck or brisket, cut into chunks1kg
white onion, quartered1
garlic cloves6
ground cumin1 tsp
dried Mexican oregano1 tsp
ground cinnamon0.5 tsp
bay leaves2
apple cider vinegar2 tbsp
vegetable oil3 tbsp
saltto taste
black pepperto taste
corn tortillas12
Oaxaca cheese or mozzarella, shredded200g
fresh cilantro, chopped0.5 cup
lime wedges6

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Remove stems and seeds from guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant, then transfer to a bowl and cover with hot water. Let soak for 15 minutes.
2
In a blender, combine soaked chiles, quartered onion, garlic, cumin, oregano, cinnamon, and 1 cup of the soaking water. Blend until smooth. Season with salt and pepper.
3
Season beef chunks generously with salt and pepper. Heat oil in a large heavy pot over high heat. Sear beef in batches until browned on all sides. Return all beef to pot, pour in the chile sauce, add bay leaves, apple cider vinegar, and enough water to just cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5–3 hours until beef is tender and shreds easily.
4
Remove beef from pot and shred with two forks. Strain the cooking liquid (consommé) into a bowl, discarding solids. Season consommé with salt to taste. Keep warm.
5
Heat a griddle or cast-iron skillet over medium-high heat. Dip each tortilla lightly in the consommé, then place on the griddle. Add a handful of shredded beef and some Oaxaca cheese on one half. Fold the tortilla over and cook until crisp and cheese is melted, about 2 minutes per side. Repeat with remaining tortillas.
6
Serve tacos immediately with chopped cilantro, lime wedges, and small bowls of warm consommé for dipping.
7
Enjoy the deep, complex flavors—you earned this.

#birria #tacos #mexican #beef

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