Tender, slow-cooked beef in a rich, smoky chile sauce, stuffed into cheesy corn tortillas, and pan-fried until crisp. Served with the savory consommé for dipping, this is a truly unforgettable taco experience.
Prep30 min
Cook180 min
Soak20 min
Servings4
Serving size: 1 serving(3 tacos with a side of consommé for dipping)
1320cal
99gprotein
13gcarbs
Ingredients
3 lb Beef Chuck Roast (Cut into 2-inch chunks)
2 tbsp Vegetable Oil (For searing beef)
8 Guajillo Chiles (Stems and seeds removed)
4 Ancho Chiles (Stems and seeds removed)
3 Chiles de Arbol (Stems and seeds removed, optional for heat)
A crystal-clear, intensely flavorful beef broth, achieved through a classic clarification technique. This elegant soup is the hallmark of fine dining, perfect as a sophisticated starter for any special occasion.
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
About Beef Birria Tacos, Beef Consommé and Cilantro Lime Rice
Melt-in-mouth birria tacos with rich consommé – a protein-packed, soul-satisfying feast!
This tex_mex dish is perfect for dinner. With 1809.7499999999998 calories and 127.83g of protein per serving, it's a nutritious choice for your meal plan.
98gfat
(Low sodium recommended)
0.25 cup Apple Cider Vinegar
1 Cinnamon Stick (2-inch piece)
2 Bay Leaves
1 tbsp Mexican Oregano (Dried)
1 tsp Cumin Seeds
4 Whole Cloves
1.5 tsp Salt (Or to taste)
1 tsp Black Pepper (Freshly ground)
12 Corn Tortillas
2 cup Oaxaca Cheese (Shredded)
0.5 cup Cilantro (Chopped, for garnish)
1 Lime (Cut into wedges, for serving)
Instructions
1
Toast and Rehydrate Chiles
Heat a dry skillet over medium heat. Working in batches, toast the dried guajillo, ancho, and arbol chiles for 30-60 seconds per side until fragrant. Be careful not to burn them, as this will make them bitter.
Transfer the toasted chiles to a medium bowl and cover them with hot water. Let them soak for 20-30 minutes until they are fully softened.
2
Sear the Beef
While the chiles soak, pat the beef chunks dry with paper towels and season them generously with salt and pepper.
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches, ensuring not to overcrowd the pot. Brown on all sides, about 5-7 minutes per batch. Remove the seared beef and set it aside.
3
Create the Adobo Sauce
Drain the softened chiles, reserving about 1 cup of the soaking liquid. Add the chiles to a blender.
To the blender, add the quartered onion, garlic cloves, roma tomatoes, apple cider vinegar, Mexican oregano, cumin seeds, whole cloves, and 1 cup of beef broth.
Blend on high until the mixture is completely smooth, about 2-3 minutes. If needed, add a splash of the reserved chile soaking liquid to help it blend.
Strain the sauce through a fine-mesh sieve into the pot used for searing, pressing on the solids with a spatula to extract all the liquid. Discard the solids left in the sieve.
4
Slow-Cook the Birria
Return the seared beef to the pot with the strained adobo sauce.
Add the remaining 5 cups of beef broth, the cinnamon stick, and bay leaves. Stir to combine and bring the mixture to a simmer over medium-high heat.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 3 to 3.5 hours, or until the beef is fall-apart tender.
5
Shred Meat and Prepare Consommé
Carefully remove the tender beef from the pot and place it on a cutting board or in a large bowl. Shred the meat using two forks.
Strain the remaining broth (this is your consommé) into a separate bowl to remove the cinnamon stick, bay leaves, and any large solids.
Skim about 1/4 cup of the red-orange fat from the top of the consommé and set it aside in a small bowl. This will be used for frying the tacos.
Taste the consommé and season with additional salt if needed. Keep it warm.
6
Assemble and Fry the Quesabirria Tacos
Heat a large non-stick skillet or comal over medium heat.
Dip a corn tortilla completely into the reserved red fat, coating both sides.
Place the coated tortilla on the hot skillet. Top one half with a generous sprinkle of Oaxaca cheese and a portion of the shredded birria beef.
Cook for 1-2 minutes, until the cheese begins to melt, then fold the other half of the tortilla over the filling.
Press down gently with a spatula and cook for another 2-3 minutes per side, until the tortilla is golden brown and crispy.
Repeat the process with the remaining tortillas, beef, and cheese.
7
Serve
Serve the hot, crispy tacos immediately.
Ladle the warm consommé into small bowls for dipping.
Garnish the tacos and consommé with finely diced white onion, fresh cilantro, and serve with lime wedges on the side.
201cal
24gprotein
8gcarbs
9gfat
Ingredients
8 cup Beef Stock (Cold and completely fat-free)
1 lb Lean Ground Beef
4 large Egg Whites (From large eggs)
1 medium Onion (Finely chopped)
1 medium Carrot (Finely chopped)
1 stalk Celery (Finely chopped)
1 cup Diced Tomatoes (Canned, with juice)
0.5 tsp Black Peppercorns (Whole peppercorns)
2 leaf Bay Leaf
2 sprig Fresh Thyme
4 stem Parsley Stems
1 tsp Salt (Or to taste, adjust after clarifying)
Instructions
1
Prepare the Clarification Raft
In a large bowl, whisk the egg whites until light and foamy.
Add the lean ground beef, finely chopped onion, carrot, celery, and diced tomatoes to the egg whites.
Stir in the whole peppercorns, bay leaves, thyme sprigs, parsley stems, and salt.
Mix everything together gently but thoroughly. This mixture is the 'raft'.
2
Combine Raft with Cold Stock
Place the raft mixture into a large, heavy-bottomed stockpot.
Pour the cold beef stock over the raft. It is crucial that the stock is cold to allow the clarification process to work correctly.
Stir well to distribute the raft ingredients throughout the stock.
3
Heat Slowly and Form the Raft
Place the pot over medium heat. Stir the mixture gently and constantly as it heats up to prevent the raft from sticking to the bottom of the pot.
As the liquid approaches a simmer (around 160°F or 70°C), the proteins will coagulate and rise to the surface, forming a solid cap. Stop stirring as soon as you see the raft begin to form.
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
Reduce the heat to the lowest possible setting, so the liquid is at a bare, gentle simmer. Do not let it boil.
4
Simmer and Clarify
Once the raft is solid, use a ladle to gently poke a small hole or 'chimney' in the center. This allows the consommé to bubble through, infusing flavor and continuing the clarification.
Let the consommé simmer very gently for 60 to 75 minutes. The raft will trap all impurities, leaving behind a crystal-clear liquid.
Do not stir or disturb the pot during this time, as it will break the raft and make the consommé cloudy.
5
Strain the Consommé
Turn off the heat and let the pot sit for 5 minutes.
Line a fine-mesh sieve with 3-4 layers of damp cheesecloth and place it over a large, clean bowl or pot.
Very carefully, use a ladle to scoop the clear consommé through the chimney in the raft and pour it through the prepared sieve.
Avoid taking any solids from the raft or the bottom of the pot. Discard the raft and any remaining cloudy liquid.
6
Final Seasoning and Serving
Taste the finished consommé and adjust seasoning with salt if necessary. It's important to season after clarification as the flavor concentrates during simmering.
Serve hot, garnished with a fine brunoise of vegetables or fresh herbs if desired.
