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Lean Beef Birria Tacos with Consommé

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Lean Beef Birria Tacos with Consommé

4 servings

Slow-braised lean beef in a rich, flavorful chili-infused broth, served in crispy red-stained tortillas with melted mozzarella and a side of consommé for dipping.

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Time

Prep
20min
Cook
8h
Chill
1h
Total
9h20m

Nutrition

per serving
Calories
522
Protein
64.2g
Carbs
27.7g
Fat
17.2g

One serving: 2 tacos + 1 cup consommé

Instructions

Braising

  1. In a dry pan, toast the chiles for 1 minute until fragrant.
  2. Cover the toasted chiles with boiling water and soak for 15 minutes.
  3. Blend the rehydrated chiles, half an onion, garlic, cumin, and 1 cup of beef stock until smooth.
  4. Place the trimmed beef in a slow cooker or Dutch oven, pour in the blended sauce and remaining beef stock.
  5. Cook on low for 6-8 hours until fork-tender.
  6. Remove meat and shred using two forks. Discard any residual connective tissue.

Consommé

  1. Strain the braising liquid through a fine-mesh sieve into a container.
  2. Chill until cold, then skim the excess fat from the surface.
  3. Reheat the defatted broth and season with salt to taste.

Assembly

  1. Heat a non-stick griddle over medium heat.
  2. Lightly brush each tortilla with the braising liquid and griddle until crisp and stained deep red.
  3. Fill each tortilla with shredded beef and a small portion of mozzarella, fold, and press on the griddle until the cheese melts and the shell crisps.
  4. Serve two tacos per plate with a cup of hot consommé for dunking.
  5. Top with extra chopped cilantro and diced white onion if desired.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Ensure the beef is trimmed of all visible fat for the best results.

Tip 2 of 2

Chill the braising liquid to make skimming the fat off the surface much easier.

Source

SAVED FROMTikTok · @cookease_recipesView Original

TAGS

birriahigh-proteintacosmexican

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