Mexican beef brisa tacos with cheese are enticing. Adding a delicious consommé for dipping elevates these tacos. How to make homemade Beef Birria Queso Tacos with Consommé.
Ingredients:
For the Beef Birria:
- 3 lbs beef chuck roast or beef short ribs (bone-in for extra flavor)
- 2 dried guajillo chiles, stemmed and seeds removed
- 2 dried ancho chiles, stemmed and seeds removed
- 1 dried pasilla chile (optional, for extra depth)
- 4 cloves garlic
- 1 small onion, quartered
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 4 cups beef broth (or water)
- 1 tbsp olive oil (for searing)
- Salt to taste
1. Make the Beef Birria:
Rehydrate dried chiles: Soften guajillo, ancho, and pasilla chiles in a bowl of boiling water for 15 minutes. Get rid of stems and seeds.
Add rehydrated chiles, garlic, onion, cumin seeds, black peppercorns, oregano, apple cider vinegar, and 1 cup beef broth to a blender or food processor. Blend smooth. If necessary, add broth to smooth paste. Sear beef:
Heat olive oil in a big pot or Dutch oven on medium-high. Salt beef chuck roast or short ribs. All sides of the steak should be browned in 5-7 minutes. Remove and reserve meat. Cook beef:
Add the blended chile paste to the same saucepan and simmer for 2-3 minutes until fragrant and darker. Return the beef, bay leaves, and 3 cups of beef broth to the pot.
Simmer the mixture. Cover and lower heat. Cook the meat for 2.5–3 hours until cooked and fork-tender. You can also slow simmer it on low for 6-8 hours or pressure cook it for 1 hour.
Shred beef:
Remove the steak from the saucepan and shred it with two forks. Short-rib bones should be discarded. Return the broth to the pot after straining off the solids. Use this consommé for dipping.
2. Create Consommé:
Add sliced carrot, chopped celery, quartered onion, and salt and pepper to strained liquid. Continue simmering for 30 minutes to enhance flavors. Discard the broth veggies after straining. You have a thick, delicious consommé for dipping.
3. Build Tacos:
Prepare Tortillas: Heat a skillet or griddle on medium. Warm both sides of the tortillas until malleable but not crispy. Fill Tacos: Top each warm tortilla with plenty of shredded birria meat. Sprinkle shredded Oaxaca or mozzarella cheese over top.
Fold the taco and set it on a skillet with butter or oil. Grill each side for 2-3 minutes until crispy and cheese melts.
4. Serve Tacos:
Pair the tacos with thick consommé for dipping. Sprinkle tacos with chopped cilantro, finely diced onion, and lime juice. Offer more salsa for heat-seekers.
Also See: Roscoe’s Chilaquiles recipe
| Nutrient | Amount per Taco |
|---|---|
| Calories | 290 kcal |
| Total Fat | 16g |
| Saturated Fat | 7g |
| Cholesterol | 40mg |
| Sodium | 320mg |
| Total Carbohydrates | 26g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 20g |
| Vitamin A | 8% DV |
| Vitamin C | 10% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
Can I use chicken instead of beef in this dish? Yes!
If you want to make the tacos lighter, you can use chicken legs or drumsticks instead of beef. If you use chicken, it will take about 1 to 1.5 hours less time to cook.
Can I buy bread from the store?
Though tortillas you make yourself are best, you can also use corn tortillas you buy at the store. To make the tacos even better, use bigger, better-quality tortillas that hold up better when they are filled and dipped.
Can I use a slow cooker for this recipe?
Yes, you can put the beef in a slow cooker and set it to low heat for 6 to 8 hours, or until it’s soft and easy to cut. People who want to set it and forget it will love this method.
What should go with Bean and Cheese Beef Tacos?
You can eat these tacos with Mexican rice, stewed beans, or a simple salad, among other things. For extra tang, pickled onions or jalapeños also go well.