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Crispy Red Birria Tacos with Rich Consommé
560 min4 servingsMedium5 / 5
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A nutrient-dense, high-protein take on traditional birria, featuring ultra-lean slow-braised eye of round beef and a rich, fully defatted consommé.
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Recipe Details
Prep20m
Cook420m
Chill120m
Total560m
Servings: 4
Difficulty: Medium
Rating: 5 / 5
Per serving: 2 tacos and 1 cup consommé
522
Calories
64.2g
Protein
28.5g
Carbs
16.8g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
High-ProteinLow-FatAuthentic-FlavorHealthy-Mexican
Ingredients
Main
- 2lbEye Of Round Beef(Trimmed of all visible fat and cut into 2-inch chunks)
- 1mediumWhite onion(Half for braising, half finely diced for topping)
Consomme
- 4driedGuajillo Chiles(Stemmed and seeded)
- 2driedAncho Chiles(Stemmed and seeded)
- 4cupBeef Stock(Fat-free and low-sodium)
- 4cloveGarlic(Peeled and smashed)
- 1tspCumin seeds(Toasted)
Assembly
- 8smallCorn 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. Cover with boiling water and soak for 15 minutes.
- 2 Blend the rehydrated chiles, half an onion, garlic, cumin, and 1 cup of beef stock until smooth.
- 3 Place the trimmed beef in a slow cooker or Dutch oven, pour in the blended sauce and remaining beef stock. Cook on low for 6-8 hours until fork-tender.
- 4 Remove meat and shred using two forks. Discard any residual connective tissue.
Consommé Preparation
- 1 Strain the braising liquid through a fine-mesh sieve into a container. Chill until cold, then skim the excess fat from the surface.
- 2 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 defatted braising liquid.
- 3 Place tortilla on the griddle, top with a small portion of shredded beef and a sprinkle of mozzarella. Fold in half.
- 4 Optional: griddle until the tortilla is crisp and cheese is melted. Serve with a side of hot consommé topped with onions and cilantro.
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