I am a big fan of both slowly braised beef stews and tacos so recipe that combines them is perfect! Birria de res con consome is a Mexican style beef stew where beef is simmered for hours in a chili broth until the beef is melt in your mouth tender and after the long cooking time the broth is amazingly rich and flavourful! You can either eat this as a stew in a bowl or you can separate the beef and the broth, shred the beef and use it to make tacos which are then dipped into the tasty broth! Yum! I like to make a big batch of birria de res con consomme to enjoy some of it as a stew and the rest to make tacos!
The best cuts of beef for stewing are the fattier cuts, like chuck, as they have more flavour and that means that the stew can have a layer of fat on the top after simmering. This fat has a ton of flavour and you can leave it there or you can skim it off before serving it. A tip for removing the fat from the top of soups and stews is to place it in the fridge over night, the fat will solidify on the top and you can easily remove it. If you are making tacos with the birria, don’t throw this fat away! Dip the tortillas into it before cooking them, or place some of it in the pan instead of oil! The beef fat will add even more amazing flavour to the tacos!
Birria de Res con Consome
Melt in your mouth tender beef in a rich chili consommé!
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried chipotle chilies
- 1 cup water, just boiled
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 4 cloves
- 1/4 stick cinnamon
- 1 tablespoon oil
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1 (14 ounce) can tomato puree
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon allspice
- 1/4 cup cider vinegar
- 1 tablespoon oil
- 3 pounds beef chuck roast, cut into 1 inch cubes
- salt and pepper
- 2 bay leaves
- 3 cups beef broth (or chicken broth)
- Lightly toast the chilies in a heavy bottomed skillet for 30 seconds per side before soaking in the just boiled water until tender, about 20 minutes.
- Meanwhile, lightly toast the cumin seeds, coriander seeds, black peppercorns, cloves and cinnamon, in a pan over medium heat until fragrant, before grinding in a spice grinder.
- Heat the oil in a large saucepan over medium-high heat, add the onion and cook until tender, about 5 minutes.
- Add the garlic and the spices from step 2 and cook until fragrant, about a minute.
- Add the tomato puree, oregano, paprika, allspice and vinegar, bring to a boil and turn off the heat.
- Remove the stems and seeds from the soaked chilies and puree them, along with the soaking water and the sauce from the pan, in a food processor until smooth.
- Heat the oil in a large saucepan over medium-high heat, season the beef with salt and pepper and brown on all sides.
- Add the pureed chilli sauce to the pan with the beef along with the bay leaves and broth, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours.
Option: Skim any fat off of the top after cooking. If you place the pot in the fridge overnight, the fat will solidify on the top and you can more easily remove it!
Option: Use more or less broth depending on how thick or thin you desire the broth to be.
Option: Season with salt, honey and vinegar to taste, balancing out the spicy, salty, sweet and sour.
Option: Serve garnished with one or more of: fresh diced onions, pickled red onions, sour cream, cheese, sliced radish, cilantro, cheese (shredded or crumbled), lime wedges, etc.
Crispy warm tacos filled with melted cheese and birria served with consomme for dipping!
- 12 small corn tortillas
- 2 cups monterey jack cheese, shredded
- 2 cups beef from Birria de Res Con Consome, drained from broth and shredded, warm
- 2 cups broth from Birria de Res Con Consome, warm
- Working in batches, place the tortillas into a heavy bottom skillet, over medium heat, sprinkle on some cheese followed by beef.
- When the cheese has melted gently fold in half and continue to cook until both sides are crispy golden brown!
- Enjoy with warm broth from Birria de Res Con Consome on the side for dipping the tacos into!
Option: Add fresh diced onions or any of your favourite taco fillings.
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