Birria-Style Beef Tacos with Consommé

Photo: City Foodsters · CC BY 2.0 · source

A weekend project worth every minute: chuck roast braised in a smoky chile broth until it falls apart, tucked into tortillas dipped in the red fat, crisped with melty cheese and dunked in the consommé.

Ingredients

• 3 lb boneless chuck roast, in 3-inch chunks
• 19 oz red enchilada sauce
• 3 chipotles in adobo plus 2 tbsp sauce
• 4 cups beef broth
• 2 onions (1 quartered, 1 finely diced)
• 8 garlic cloves
• 18 corn tortillas
• 3 cups shredded mozzarella or Oaxaca
• 1 bunch cilantro, chopped
• 4 limes

From your pantry: 1 tbsp oil, 1 tbsp cumin, 2 tsp dried oregano, 2 bay leaves, 1 cinnamon stick (optional), 1 tbsp vinegar, salt.

Instructions

1. Season the beef with 2 tsp salt and brown it hard in the oil in a Dutch oven, in batches. Set aside.
2. Blend the enchilada sauce, chipotles, garlic, cumin, oregano, vinegar and 1 cup broth. Pour into the pot with the remaining broth, the quartered onion, bay leaves and cinnamon. Add the beef.
3. Cover and braise at 325°F for 3 hours, until the beef shreds easily with a fork. Shred it and skim the red fat from the top into a bowl. Season the broth (the consommé) with salt and lime.
4. Heat a griddle or skillet over medium-high. Dip a tortilla in the reserved fat, lay it in the pan, top with cheese and beef, fold and cook until crisp on both sides, about 2 minutes per side.
5. Serve the tacos with cups of hot consommé topped with diced onion and cilantro, and lime wedges for squeezing.

Tip: Make the beef a day ahead. The fat sets on top in the fridge and lifts right off for dipping.

Nutrition per serving

Good for

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