Birria Tacos With Consomme Recipes

EASY BIRRIA TACOS

Steps:

• Toss the onion, celery, garlic, and beef with some oil and pan-sear the vegetables and beef until they are dark and caramelized. You could also char the vegetables over your stove-top gas flame. Char is good in this recipe - but not burned.
• Remove the stems from the chilis and toast them in a dry skillet or over an open flame. They will blister and puff up. This is good!
• Put the beef, vegetables, chilis, vinegar, broth, cumin, and oregano into a Dutch oven. I used the Instant Precision Dutch Oven to make these birria tacos, but any oven-safe casserole dish or pot will work.
• Set the Instant Precision Dutch Oven to braise for 4 hours. Turn the beef over about halfway through the cooking time, and peek into the pot periodically to add water if needed. You don't want the liquid to evaporate but to stay at a fairly consistent level.
• If you're doing these beef tacos in the oven, set the oven to 350-F and cover the casserole dish tightly with a snug lid or foil. Braise at 350-F for about 4 hours. Flip it over halfway and make sure the liuqid doesn't evaporate, adding more water as needed.
• When the beef easily shreds, it is done. Set the beef aside to cool and strain the chilis and vegetables from the broth. Discard the solids but keep all that delicious broth.
• When you can easily handle the meat, shred it, discarding any clumps of fat or gristle.
• Strain the broth through a fine-meshed strainer and simmer it in a saucepan on the stove for 10-15 minutes to concentrate the flavors. Adjust the seasoning by adding salt if needed.
• Set the birria broth aside to cool. You want the fat to rise to the top.
• Dunk a corn tortilla into the fat at the top of the birria broth, then fill it with a quarter cup of shredded beef. Add a sprinkle of cheese and pop the whole thing into a skillet to toast up.
• Fold the taco over once it has started to get crispy and hot, then cook it for a minute or 2 on each side until it is brown and crispy.
• Serve the tacos with birria jus and dunk before biting! Enjoy!

BEEF BIRRIA QUESO TACOS WITH CONSOMé

Steps:

• Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
• Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
• Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
• Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.