Crispy Birria Tacos with Consomé for Dipping Step-by-step instructions

Before you start

Before starting, gather all your ingredients and equipment. Rehydrate the dried chiles by removing stems and seeds and soaking them in hot water for 20 minutes. Quarter the onion and peel the garlic cloves. Measure out all spices and have your beef broth ready.

If using a slow cooker, you can start the braising process in the morning and let it cook while you go about your day. For the stovetop method, make sure you have enough time to let the beef simmer for 4 hours. Have a large pot or Dutch oven, a blender, and a skillet or griddle ready.

Instructions

Building the Chile Broth

1. 1Prepare the Chile Broth
   Remove the stems and seeds from the guajillo and ancho chiles. Place the chiles in a bowl and cover with hot water; let soak for 20 minutes until softened. In a blender, combine the rehydrated chiles, chipotle in adobo, onion, garlic, cinnamon, cumin, oregano, and half of the beef broth. Blend until completely smooth, about 2 minutes. Pour the mixture into a large pot or slow cooker.
   Look for The sauce should be a deep red, smooth puree with no visible pieces of chile or onion.
   Tip For a milder broth, remove all seeds from the chiles. For extra heat, keep some seeds.
2. 2Braise the Beef
   Add the beef chuck roast and short ribs to the pot with the chile sauce. Pour in the remaining beef broth, ensuring the meat is mostly submerged. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook for 4 hours, until the meat is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for The beef should be so tender that it falls apart with a gentle pull of a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using a slow cooker, cook on low for 8 hours or high for 4-5 hours.

At the end of this phase, you'll have a smooth, vibrant red sauce that smells deeply of toasted chiles and spices. The beef will be submerged in the liquid, and the pot will be simmering gently. The kitchen will be filled with the warm, earthy aroma of guajillo and ancho chiles, with a hint of cinnamon and cumin. The broth should be a rich, dark orange color, and the beef should be just starting to become tender.

Assembling and Crisping the Tacos

3. 3Shred the Beef
   Remove the beef from the pot and let it rest on a cutting board for at least 10 minutes. Once cool enough to handle, shred the meat with two forks, discarding any large pieces of fat. Skim the fat from the top of the consommé and reserve it in a separate bowl for dipping tortillas.
   Look for The meat should shred into long, juicy strands without much effort.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat before shredding helps it retain its juices.
4. 4Dip and Fill Tortillas
   Heat a large skillet or griddle over medium-high heat. Dip each corn tortilla into the reserved chili oil (the fat skimmed from the consommé), coating both sides. Place the tortillas on the hot griddle. On one half of each tortilla, sprinkle a generous amount of shredded Oaxaca cheese and a portion of the shredded beef.
   Look for The tortillas should be lightly coated in red oil, and the cheese starts to melt as it hits the hot surface.
   Tip Work in batches to avoid overcrowding the griddle.
5. 5Fold and Crisp the Tacos
   Once the cheese is melted and the bottom of the tortilla is golden and crispy, fold the tortilla over to form a taco. Press down gently with a spatula and cook for another 1-2 minutes per side, until both sides are deeply golden and crisp. Repeat with the remaining tortillas, cheese, and beef.
   Look for The tacos should be golden brown, crispy on the outside, and the cheese should be oozing out slightly.
   Tip Add a little more oil to the pan between batches if it looks dry.

The tortillas are dipped in the red chili oil, which gives them a glossy, crimson sheen. As they hit the hot griddle, they sizzle and begin to crisp up, filling the kitchen with the smell of toasted corn.

The cheese melts and becomes gooey, while the beef is piled high on one side. Once folded and pressed, the tacos turn golden brown and crispy, with edges that are perfectly crunchy. The cheese may peek out and create crispy, cheesy edges that are irresistible.

Serving with Consomé

6. 6Serve with Consomé
   Ladle the remaining consommé into serving bowls. Garnish with chopped cilantro and diced onion. Serve the crispy tacos immediately alongside the consommé, with lime wedges on the side for squeezing over the tacos and into the broth.
   Look for The consommé should be rich, dark orange, and steaming hot.
   Tip For the full experience, dip each taco into the consommé before taking a bite.

The consommé is ladled into bowls, steaming hot and richly colored. A sprinkle of fresh cilantro and diced onion adds brightness and crunch. The tacos are arranged on a platter, their crispy exteriors glistening with chili oil. Lime wedges on the side provide a burst of citrus that cuts through the richness. The final presentation is vibrant and inviting, with the tacos and consommé ready to be enjoyed together.

Common mistakes

One common mistake is not skimming the fat from the consommé before dipping the tortillas. The fat is essential for achieving that crispy, golden exterior, so be sure to reserve it. Another mistake is overcrowding the skillet, which can cause the tortillas to steam rather than crisp.

Work in batches and give each taco enough space. Also, don't skip the rest time for the beef after braising; this allows the juices to redistribute, keeping the meat moist and flavorful. Finally, be careful not to overfill the tacos, as they may tear or become difficult to fold.

How to tell it’s done

The beef is done when it's fork-tender and easily shreds with minimal effort. The internal temperature should reach at least 145°F (63°C) for whole cuts of beef, and it's even better if it goes higher, as the slow braising will make it even more tender.

The consommé should be rich and flavorful, with a deep reddish-orange color. The tacos are done when they are golden brown and crispy on both sides, with the cheese fully melted and slightly oozing out. Dip one in the consommé to test the flavor and texture before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest