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Flavorful Birria Tacos Recipe with Oaxacan Cheese and Rich Consommé

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This birria tacos recipe features slow-cooked beef chuck with a rich, smoky consommé and melty Oaxacan cheese, perfect for a comforting and flavorful meal. Crispy tortillas dipped in the consommé create a deliciously satisfying taco experience.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 chipotle pepper in adobo sauce (optional)
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cups beef broth (low sodium preferred)
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 20 corn tortillas
  • 1 cup Oaxacan cheese, shredded
  • Fresh cilantro, chopped (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (to squeeze over)

Instructions

  1. Toast the dried guajillo and ancho chiles lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Transfer to a bowl and cover with hot water to soak for 15 minutes until softened.
  2. Drain the softened chiles and add them to a blender along with chipotle pepper, garlic, quartered onion, cumin seeds, oregano, cinnamon, and 1 cup beef broth. Blend until smooth. Add more broth if too thick. Set aside.
  3. Season the beef chuck pieces with salt and pepper. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Brown the meat chunks on all sides, about 4 minutes per batch, then remove and set aside.
  4. Pour the chile sauce into the pot, add the browned meat back in, pour remaining beef broth, bay leaf, and apple cider vinegar. Bring to a gentle simmer, cover, and cook on low heat for about 3 hours until meat is fork-tender. Add water if liquid evaporates too much.
  5. Remove meat and bay leaf. Strain the cooking liquid through a fine mesh sieve into a bowl to make the consommé. Keep warm.
  6. Shred the beef using two forks into bite-sized pieces. Return to a bit of consommé to keep juicy.
  7. Heat a skillet or griddle over medium heat. Dip each tortilla briefly into the consommé, then lay flat in the pan. Sprinkle shredded Oaxacan cheese on half the tortilla, add shredded meat on top, and fold the tortilla over.
  8. Cook the folded taco 2-3 minutes per side until the tortilla is crisp and cheese melted. Repeat for all tacos.
  9. Serve the tacos hot, garnished with chopped onion, cilantro, and lime wedges. Ladle consommé on the side for dipping.

Notes

Use fresh dried chiles from trusted brands for best flavor. Soak chiles well before blending. Do not skip straining the consommé to avoid grit. Avoid overcrowding the pan when browning meat for a good sear. Warm consommé gently if it cools and thickens before dipping. For gluten-free, ensure broth and tortillas are gluten-free. Substitute mozzarella if Oaxacan cheese is unavailable.

Nutrition

Keywords: birria tacos, Oaxacan cheese, consommé, beef tacos, Mexican recipe, slow-cooked beef, cheesy tacos, gluten-free tacos

Find it online: https://eliplate.com/flavorful-birria-tacos-recipe-with-oaxacan-cheese-and-rich-consomm-e/