1. Introduction
Experience the ultimate indulgence with succulent, slow-cooked beef chuck roast that has been braised for hours in a complex, aromatic chili-infused broth until it effortlessly shreds apart. This savory experience is perfected when you dip those crispy, cheese-laden tacos into the rich, deep-crimson consomé for a flavor explosion that defines the heart of ComfortCooking.net.
2. Time & Servings
- Prep Time: 45 minutes.
- Cook Time: 3 to 4 hours.
- Total Time: Approximately 4 hours 45 minutes.
- Number of Servings: 6 servings (makes approximately 18 tacos).
3. Ingredients
For the Birria & Consomé
- 3 lbs Beef Chuck Roast, cut into large chunks.
- 5 Dried Guajillo chilies, stemmed and seeded.
- 3 Dried Ancho chilies, stemmed and seeded.
- 1 Cinnamon stick.
- 4 Whole cloves.
- 1 tsp Dried oregano and 1 tsp cumin seeds.
- 4 cups High-quality beef stock.
- Salt and black pepper to taste.
For the Tacos
- 18 Fresh corn tortillas.
- 12 oz Oaxaca cheese (or shredded Monterey Jack).
- 1/2 cup Fresh cilantro, finely chopped.
- 1 small White onion, finely diced.
- Lime wedges for serving.
4. Directions
- Rehydrate the Chilies: Toast the dried guajillo and ancho chilies in a dry skillet for 1–2 minutes until fragrant, then soak them in hot water for 15 minutes until soft.
- Blend the Adobo: Place the rehydrated chilies in a blender with a cup of the soaking liquid, cinnamon, cloves, oregano, and cumin; blend until perfectly smooth.
- Sear the Meat: Season the beef chunks with salt and pepper, then sear them in a heavy pot over high heat until a deep brown crust forms on all sides.
- Slow-Braise: Pour the chili adobo and beef stock over the meat, bring to a simmer, and cook covered on low heat for 3 to 4 hours until the beef is fork-tender and the broth is rich.
- Shred and Skim: Remove the meat and shred it finely with two forks; carefully skim the bright red fat (chili oil) from the top of the consomé and set it aside in a small bowl.
- The Dip-and-Fry Method: Heat a flat griddle or cast-iron skillet; dip a corn tortilla into the reserved red chili oil, place it on the griddle, and immediately top with cheese and shredded beef.
- Crisp to Perfection: Fold the tortilla over and fry on both sides until the cheese is bubbling and the shell is vibrant red and shatteringly crisp.
- Serve: Serve the tacos hot with a side bowl of the hot consomé topped with fresh cilantro and onion for dipping.
Chef’s Secret
To achieve that iconic, professional “red” tortilla, the secret lies in the fat separation: always use the bright orange-red oil that floats on top of your consomé to coat your tortillas before they hit the heat. This not only imparts a deep, smoky color but also ensures a level of crispness that plain oil simply cannot provide.
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