Thought I would dip my toes into this forum. Howdy Ya'll from Texas. This isn't something I made up or anything so recipe is below and the link is too.
The recipe makes a LOT of meat but you can use it on nachos, tacos, enchiladas .. you can bathe in it.
Try it and thank me later for introducing you to this .
Beef Birria Tacos w/ Consome (Stovetop, slow cooker, or Instant Pot) - Tao of Spice
PREP TIME
40 minutes
COOK TIME
5 hours 39 minutes
TOTAL TIME
6 hours 19 minutes
INGREDIENTS
BEEF BIRRIA
3 pound beef chuck roast (see notes)
Salt and pepper
10 dried chile de árbol peppers
6 dried guajillo chile peppers
6 cloves garlic, peeled
1 large white onion, quartered
Water
2 tablespoons paprika
1 tablespoon cumin
1 tablespoon oregano
1/2 tablespoon ground clove
2 teaspoons salt
1 teaspoon ground black pepper
3 bay leaves
1 cinnamon stick
FOR THE TACOS
48 corn tortillas, white or yellow
10 ounces queso quesadilla cheese or Monterey jack, shredded ( We need more than 10 ounces ... maybe 20?)
Non-stick cooking spray
Chopped cilantro
Diced white onion
Lime wedges
INSTRUCTIONS
BEEF BIRRIA
Liberally sprinkle salt and pepper on beef chuck roast. Rub into roast and set aside.
Place chile de árbols, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes.
Remove from stove. Transfer one cup of cooking liquid, peppers, garlic, and onion to a blender. Add paprika, cumin, oregano, ground clove, salt, and pepper. Pulse until smooth.
Cut beef chuck roast into large pieces. Place in dutch oven. Add the sauce from step three and cover with water. Add bay leaves and cinnamon stick.
Bring to a boil, then reduce and simmer for 4-6 hours. ( Simmered cover for 4.5 hours )
Shred meat and return to stove to simmer for an additional 1-2 hours. ( Simmered cover for 1 hour )
FOR THE TACOS
Heat skillet to medium heat.
Dip a tortilla in consumé (birria broth); shake off excess liquid. Transfer to a plate or cutting board. Sprinkle with cheese (approximately 1-2 tablespoons). Dip a second tortilla in consomé, shake off excess liquid, and place atop the cheese.
Spray skillet with non-stick cooking oil and transfer the quesadilla from step two. Fry for approximately 30 seconds or until slightly browned, then flip and fry an additional 30 seconds or until slightly browned and cheese is melted. Repeat with remaining tortillas/cheese.
Fill each quesadilla/taco shell with approximately 1/4 cup of the beef from the birria and top with onion and cilantro. Serve with lime wedges and side of consomé for dipping.
NOTES
You may sub the beef for chicken, veal, goat, lamb, or pork. I have personally only tried pork. If you opt to sub pork, I recommend a pork butt roast. Additionally this recipe calls for three pounds of meat however, it does not need to be exact. I have used all the way up to a 3 1/3 pound roast.
NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 974TOTAL FAT: 44gSATURATED FAT: 19gTRANS FAT: 2gUNSATURATED FAT: 20gCHOLESTEROL: 178mgSODIUM: 1371mgCARBOHYDRATES: 89gFIBER: 13gSUGAR: 11gPROTEIN: 62g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Birria Tacos
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