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Lean Beef Birria Tacos with Consommé
560 min4 servingsIntermediate
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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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Recipe Details
Prep20m
Cook480m
Chill60m
Total560m
Servings: 4
Difficulty: Intermediate
Per serving: 2 tacos + 1 cup consommé
522
Calories
64.2g
Protein
0g
Carbs
0g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
birriahigh-proteintacosmexican
Ingredients
Main
- 2lbEye Of Round Beef(trimmed of all visible fat, cut into 2-inch chunks)
- 1mediumWhite onion(half for braising, half finely diced for topping)
Consommé
- 4countDried Guajillo Chiles(stemmed and seeded)
- 2countDried Ancho Chiles(stemmed and seeded)
- 4cupBeef Stock(fat-free, low-sodium)
- 4cloveGarlic(peeled and smashed)
- 1tspCumin seeds(toasted)
Assembly
- 8countCorn Tortillas(fresh quality)
- 4ozPart-skim mozzarella(finely shredded)
- 1bunchCilantro(fresh, chopped)
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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