Mexican 180 min

Birria Tacos with Consommé

Name: Birria Tacos with Consommé
Total time: 180 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into chunks; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 can (14.5 oz) diced tomatoes; 6 cloves garlic; 1 onion, quartered; 2 teaspoons cumin; 1 teaspoon oregano; ½ teaspoon cinnamon; 4 cups beef broth; 16 corn tortillas; 2 cups shredded mozzarella or Oaxacan cheese; Diced onion, cilantro, and lime for serving

high-proteinmeal-prepspicygluten-free

Ingredientsfor 2

480

Cal

42g

Protein

28g

Carbs

22g

Fat

13 lbs beef chuck roast, cut into chunks
24 dried guajillo chiles, stemmed and seeded
32 dried ancho chiles, stemmed and seeded
41 can (14.5 oz) diced tomatoes
56 cloves garlic
61 onion, quartered
72 teaspoons cumin
81 teaspoon oregano
9½ teaspoon cinnamon
104 cups beef broth
1116 corn tortillas
122 cups shredded mozzarella or Oaxacan cheese
13Diced onion, cilantro, and lime for serving

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Instructions

1
Toast dried chiles in a dry skillet over medium heat for 1–2 minutes per side until fragrant and slightly darkened — don't burn them. Soak in hot water 15 minutes until pliable. Drain, then blend with diced tomatoes, garlic, onion, cumin, oregano, and cinnamon until smooth.
2
Season beef generously with salt and pepper. Brown in batches in a Dutch oven over high heat, 3–4 minutes per side, until deeply seared. Remove.
3
Pour the chile sauce into the Dutch oven, scraping up the fond. Add beef back in with beef broth. Bring to a boil, cover, and reduce to a low simmer. Cook 2.5–3 hours until the beef falls apart when pressed with a spoon. Remove beef and shred, reserving the rich consommé.
4
For the tacos: dip corn tortillas in the consommé (the fat layer on top gives the most flavor and color) and place in a hot skillet. Add shredded beef and cheese, fold in half, and cook 2–3 minutes per side until crispy. Serve with cups of consommé for dipping, topped with onion, cilantro, and lime.