Birria Tacos With Consomme Recipes

BIRRIA TACOS WITH CONSOMME

Steps:

• Season beef short ribs on all sides with salt, place in a bowl and cover with plastic wrap. Refrigerate overnight.
• Preheat your oven to 350 degrees. Seed, stem, and devein the chiles (just stem the arbol chiles and shake out the seeds, no ned to de-vein). Arrange on a cookie sheet with a little space between and toast in the oven for 6-7 minutes.
• Add chiles and garlic to a pot with enough water to fully cover them. Cover with lid and bring to a simmer. Cook until the chiles are very soft. About 30 minutes.
• Add all of the adobo ingredients to a blender. Blend very well, adding a couple of cups of the cooking liquid to properly blend to a very smooth puree. 2-5 minutes.
• Add all of the adobo paste back into the cooking liquid, along with the chicken bouillon paste, whisk thoroughly.
• Working in batches, brown the ribs on all sides.
• Pour the cooking liquid into a very large dutch oven and dissolve the bouillon paste into it. Whisk thoroughly. Add the ribs to the pot and add enough water to almost cover. Add onion, garlic, bay leaves, and salt. Bring to a simmer.
• Cut off a piece of foil large enough to fold over once and cover the top of the dutch oven. Place it on the pot, then tightly push the lid down over it so that it functions as a gasket.
• Place the pot in the oven and cook for 3 hours or until fork-tender.
• Take the pot out of the oven, and remove the meat. Shred with a fork, discarding the bones and gristle. Add 1/2 cup of the cooking liquid back into the meat and stir well.
• Spoon off any fat that has risen to the surface of the dutch oven and discard.
• Heat the vegetable oil in a cast-iron skillet over medium heat until hot. Dip the corn tortillas into the broth to wet both sides, then place on the skillet. Don't flip until the tortilla firms up. (follow the cooking steps above to make this step easy for you)
• Once you flip the tortilla, add some of the shredded meat and cheese. Fold over and fry on each side until somewhat crisp.
• Serve with a bowl of the broth, cilantro, fresh onions, and hot sauce.

EASY BIRRIA TACOS

Steps:

• Toss the onion, celery, garlic, and beef with some oil and pan-sear the vegetables and beef until they are dark and caramelized. You could also char the vegetables over your stove-top gas flame. Char is good in this recipe - but not burned.
• Remove the stems from the chilis and toast them in a dry skillet or over an open flame. They will blister and puff up. This is good!
• Put the beef, vegetables, chilis, vinegar, broth, cumin, and oregano into a Dutch oven. I used the Instant Precision Dutch Oven to make these birria tacos, but any oven-safe casserole dish or pot will work.
• Set the Instant Precision Dutch Oven to braise for 4 hours. Turn the beef over about halfway through the cooking time, and peek into the pot periodically to add water if needed. You don't want the liquid to evaporate but to stay at a fairly consistent level.
• If you're doing these beef tacos in the oven, set the oven to 350-F and cover the casserole dish tightly with a snug lid or foil. Braise at 350-F for about 4 hours. Flip it over halfway and make sure the liuqid doesn't evaporate, adding more water as needed.
• When the beef easily shreds, it is done. Set the beef aside to cool and strain the chilis and vegetables from the broth. Discard the solids but keep all that delicious broth.
• When you can easily handle the meat, shred it, discarding any clumps of fat or gristle.
• Strain the broth through a fine-meshed strainer and simmer it in a saucepan on the stove for 10-15 minutes to concentrate the flavors. Adjust the seasoning by adding salt if needed.
• Set the birria broth aside to cool. You want the fat to rise to the top.
• Dunk a corn tortilla into the fat at the top of the birria broth, then fill it with a quarter cup of shredded beef. Add a sprinkle of cheese and pop the whole thing into a skillet to toast up.
• Fold the taco over once it has started to get crispy and hot, then cook it for a minute or 2 on each side until it is brown and crispy.
• Serve the tacos with birria jus and dunk before biting! Enjoy!

BEEF BIRRIA QUESO TACOS WITH CONSOMé

Steps:

• Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
• Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
• Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
• Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.

BIRRIA TACOS RECIPE BY TASTY

Steps:

• Make the birria: Line a baking sheet with parchment paper
• Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle ¼ cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
• Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
• In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
• Preheat the oven to 300°F (150°C).
• Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
• In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat ¼ cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add ¼ cup fresh canola oil to the pot and return to medium-high heat.
• Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5-7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
• Add the ground spices and continue cooking until aromatic, about 2 minutes.
• Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
• Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
• Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
• Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
• Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
• Enjoy!