Birria Beef Tacos with Consommé Dipping Broth

Ingredients

• 1.2 kg beef chuck roast, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle in adobo
• 1 large onion, roughly chopped (divided)
• 6 cloves garlic
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp cinnamon
• 3 tbsp apple cider vinegar
• 500 ml beef stock
• 400 g crushed tomatoes
• 18 corn tortillas
• 200 g Oaxacan cheese or mozzarella, shredded
• 1 white onion, finely diced (for topping)
• 1 bunch fresh coriander
• 3 limes, cut into wedges

Instructions

1. 1

   Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Place in a bowl, cover with boiling water, and soak for 20 minutes.

2. 2

   Drain the chiles and blend with chipotle, half the onion, garlic, cumin, oregano, cinnamon, vinegar, and 125 ml beef stock until completely smooth.

3. 3

   Season beef chunks with salt and pepper. Heat oil in a Dutch oven over high heat and sear in batches for 3–4 minutes per side.

4. 4

   Add the chile paste, remaining onion, crushed tomatoes, and remaining beef stock. Bring to a boil, then reduce heat, cover, and simmer for 2.5–3 hours until beef is fork-tender.

5. 5

   Remove beef and shred coarsely. Strain the braising liquid into a bowl — this is your consommé dipping broth. Season generously.

6. 6

   Dip tortillas briefly in the consommé fat layer to coat, then cook in a hot skillet for 30 seconds. Add shredded beef and cheese, fold, and cook for 2 minutes per side until crispy and cheese is melted.

7. 7

   Serve tacos with small cups of warm consommé for dipping, topped with fresh onion and coriander, and lime wedges.