Beef Birria Tacos with Consommé

Steps

Every amount is written into the step where you use it.

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Chile-Braised Beef Birria with Consommé

1. Pat the 3 lb bone-in beef chuck short ribs dry and season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper. 4 min
2. Timing-sensitive step. Stem and seed the 6 guajillo chiles, 3 ancho chiles, and 3 chiles de árbol, then toast them in a dry skillet over medium heat for 1–2 minutes per side until fragrant and pliable. 5 min
3. Transfer the toasted chiles to a bowl, cover with boiling water, and soak 15 minutes until softened. 15 min
4. Drain the soaked chiles and blend with the 3 halved Roma tomatoes, 8 smashed garlic cloves, 2 tablespoons apple cider vinegar, and 1 cup of the beef broth until completely smooth. 5 min
5. Stir 1½ teaspoons ground cumin, 1 teaspoon dried Mexican oregano, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground cloves into the blended chile-tomato mixture. 2 min
6. Timing-sensitive step. Heat 2 tablespoons neutral oil in a large Dutch oven over medium-high; sear the short ribs in batches, 3–4 minutes per side, until deeply browned on all sides. 14 min
7. Add the halved white onion, 3 bay leaves, the chile purée, and the remaining 3 cups beef broth to the pot; stir to combine and bring to a boil. 5 min
8. Cover, reduce heat to low, and braise for 2½ hours until the beef is fall-off-the-bone tender and the broth is deeply red and aromatic. 150 min
9. Transfer the beef to a cutting board, discard the bay leaves and onion halves, and skim the fat from the surface of the consommé — reserve this fat for dipping the tortillas. 5 min
10. Shred the beef with two forks, discarding bones, and return the meat to the pot to keep warm in the consommé. 5 min

Crispy Dipped Corn Tortillas with Cheesebase

1. Shred the 6 oz Oaxacan cheese and set aside. 3 min
2. Heat a large griddle or skillet over medium-high and brush lightly with the 2 tablespoons neutral oil. 2 min
3. Timing-sensitive step. Dip each corn tortilla into the reserved birria fat from the consommé to coat both sides, then lay it on the hot griddle.
4. Scatter a generous pinch of shredded Oaxacan cheese over one half of each tortilla, then pile on a spoonful of shredded birria beef. 2 min
5. Timing-sensitive step. Fold the tortilla in half and cook 2–3 minutes per side, pressing gently, until the outside is crispy and the cheese is fully melted — work in batches and serve immediately. 6 min

Fresh Taco Garnishesside

1. Finely dice the ½ white onion and roughly chop the ½ cup fresh cilantro, then combine them in a small bowl. 5 min
2. Cut the 4 limes into wedges and thinly slice the jalapeño (optional), arranging everything on a small plate for the table. 3 min
3. Ladle the hot consommé into small bowls for dipping and set out the garnish plate alongside the crispy tacos. 2 min