Birria Tacos with Consommé

Birria originated in Jalisco and was traditionally made with goat meat, though beef has become more common today. The dish dates back to the 16th century, where it merged indigenous cooking methods and ingredients with Spanish influences, particularly the use of chillies, spices, and braising techniques. Its unique flavour profile and slow-cooked preparation have made it a symbol of Mexican comfort food.

Ingredients:

• 5 lb boneless beef chuck roast, beef short ribs, or a combination of both, or lamb

• 2.5 litres water or beef stock

• 5 ancho chillies

• 5 guajillo chillies

• 2 chillies de arbol

• 1 large onion

• 1 head of garlic (approx. 10 cloves)

• 1 tbsp (12g) tomato purée

• 1 tbsp (5g) coriander seeds

• 1 tbsp (8g) black peppercorns

• 1 tbsp dried oregano or mexican oregano

• 1 cinnamon stick

• 6 bay leaves

• 2 tbsp avocado oil

• Salt, to taste
  

For Quesatacos:

• 6-inch tortillas

• 1 lb mozzarella or Oaxaca cheese, shredded

• Consommé (from the braised lamb or beef)

• Shredded birria beef

• Red onion, finely chopped

• Fresh cilantro, chopped

• Lime wedges
  

For Consommé Serving:

• Consommé (from the braised lamb or beef)

• Red onion, finely diced

• Fresh cilantro, chopped

Instructions:

Birria de Res Method:

1. Prepare the chillies:

   Remove the seeds and stems from the ancho, guajillo, and chillies de arbol. Set aside.
   

2. Season the meat:

   Generously season the meat with salt.
   

3. Sear the meat:

   Heat oil in a large heavy bottomed pot over medium heat. Sear the meat in batches for 2-3 minutes on each side until browned. Remove the meat and set aside.
   

4. Cook the onions and tomato purée:

   In the same pot, add a little more oil and sauté the onion until softened. Add the tomato purée and cook, stirring, until it darkens slightly.
   

5. Add garlic and stock:

   Stir in the garlic and sauté until fragrant. Add the chillies and stir well.
   

6. Add the meat and spice bag:

   Return the seared meat to the pot. Place the black peppercorns, toasted coriander, cinnamon stick, and bay leaves in a piece of cheesecloth and tie it tightly. Add the spice bag to the pot. Add the water or stock. Bring to a simmer, cover, and braise for 1 hour, stirring occasionally.
   

7. Shred the meat:

   Remove the bouquet garne (cheesecloth) and once the meat is tender, remove it from the pot, discard any bones, and shred the meat using forks. Set aside.
   

8. Blend the chillies to make the consommé:

   Blend the liquid and chillies. Once smooth strain. Pour the mixture back into the pot and simmer.
   

9. Season the broth:

   Adjust the broth with salt to taste. Add 1 cup of the consommé to the shredded meat. Set the consommé aside.

Quesatacos Assembly:

1. Prepare the tortillas:

   Heat a cast-iron pan over medium heat. Dunk each tortilla into the consommé. Add to pan.
   

2. Add the meat:

   On one side of the tortilla, add the shredded meat and drizzle with consommé.

   
   

3. Add the cheese, onion and cilantro:

   Sprinkle shredded cheese on top of the tortilla and cook until the cheese melts.
   

4. Fold the taco:

   Fold the tortilla over and cook for 1-2 minutes on each side, pressing down gently to create a crispy exterior.

Consommé Serving:

1. Prepare garnishes:

   Serve the tacos with a ramekin of consommé, topped with more diced red onion and fresh cilantro. Serve with lime as well.