BIRRIA TACOS WITH CONSOMMÉ

Tender tacos with a savory spice

Ingredients

For Birria

1 tablespoon vegetable oil
1 white onion, quartered
5 garlic cloves, smashed
4 roma tomatoes, quartered
4 jalapeños, roughly chopped
2 ancho chilis, dried
2 tablespoons cayenne powder
2 tablespoons chipotle powder
2 ounces guajillo paste
2 tablespoons annatto seeds
1 bay leaf 2 teaspoons cloves
1 tablespoon Mexican oregano
2 Ceylon cinnamon sticks
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2.5–3 pounds beef chuck
3–4 cups beef broth

For Serving

Corn tortillas
Cotija cheese
¼ cup chopped cilantro leaves and tender stems
¼ cup thinly sliced red onion or pickled onion
Limes

Preparation

Preheat oven to 325°F.
Place a large Dutch oven over medium-high heat. Once hot, add vegetable oil and the onion, garlic, tomatoes, and jalapeños. Cook until fragrant, about 2 minutes.
Add the rest of the ingredients to the Dutch oven, excluding the beef and broth. Stir the contents for 1 minute until aromatic and warm. Nestle the beef in the Dutch oven, cutting into smaller pieces to make it fit, if necessary. Add enough broth to cover the majority of the beef.
Cover the Dutch oven and place in the oven for 3–4 hours, or until the beef is fork tender and shreds easily.
Transfer the beef from the Dutch oven to a heat-safe bowl and allow it to cool to room temperature. Shred the beef using two forks to form bite-sized pieces.
Set a fine mesh strainer over a large mixing bowl and pour the consommé into the strainer, discarding any solids.
Assemble tacos: warm corn tortillas and top with shredded beef, cheese, onions, and fresh squeezed lime juice. Serve with consommé on the side for dipping.

Prep time: 15 minutes

Cook time: 2.5–3 hours