Beef Birria with consomé

Updated at: Thu, 17 Aug 2023 02:56:00 GMT

Step 1

Beef Birria Liberally sprinkle beef chuck roast with salt and pepper, rub into the roast, and set aside.

Step 2

Bring a small pot of water to a boil.

Step 3

Meanwhile, heat one teaspoon of olive oil in a medium skillet. Toast the chile de árbol and guajillo chiles for 1-2 minutes. Once boiling, remove the pot of water from the stovetop and submerge the chiles for 10-15 minutes.

Step 4

Meanwhile, heat two teaspoons of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once hot, add the onion and garlic cloves and cook for 4-5 minutes until slightly browned. If using whole spices, add the black peppercorns and cloves and cook for another 1-2 minutes then transfer everything to your blender.

Step 5

Add the chiles, one cup of beef broth, paprika, cumin, oregano, two teaspoons of salt, and ginger and pulse until smooth. ***If you opted not to use whole black peppercorns and cloves, add one teaspoon of ground black pepper and 1/2 tablespoon of ground ginger.

Step 6

Heat one tablespoon of oil in your pot or Dutch oven over medium-high heat. Sear the chuck roast for 2-3 minutes then flip and sear for another 2-3 minutes.

Step 7

Add the chile sauce from step six and the remaining beef broth and stir to combine. Add the cinnamon stick and bay leaves. ***If you did not use a high powered blender to process the chile sauce, you may want to run it through a sieve to catch any chunks prior to adding it.

Step 8

For slow cooker: Cook on low heat for 6-8 hours or high for 4-5 hours; shred meat and return to pot. Go ahead and serve or allow to cook another hour.

Step 9

For the Tacos Heat an oil-coated skillet over medium heat.

Step 10

Skim the grease off of the top of the birria using a spoon and transfer to a shallow bowl wide enough to dip the corn tortillas in.

Step 11

Lightly dip a tortilla in the reserved grease, shake off the excess then place in the skillet. Sprinkle with cheese (approximately 1-2 tablespoons), top with about 1/4 of the beef, fold-over creating a taco, and smash down with a spatula. Cook for 2-3 minutes, then flip and cook another 2-3 minutes. Repeat, adding more oil to the skillet as needed.

Step 12

Serve warm with a small bowl of consomé topped with diced white onion and cilantro for dipping.

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