Directions
- 1Season the beef with salt.
- 2Add beef tallow to a Dutch oven.
- 3Sear the beef in the Dutch oven until browned.
- 4Chop half an onion.
- 5Chop one tomato.
- 6Add the chopped onion, tomato, garlic cloves, garlic powder, onion powder, oregano, salt, pepper, and tomato paste to the pot.
- 7De-seed the guajillo peppers and add them to the pot.
- 8Add 1 1/2 cups of water to the pot and boil until the peppers soften.
- 9Blend the mixture until smooth, adding water if too thick.
- 10Add the seared beef back into the pot.
- 11Pour in 1 pint of beef broth and 3 cups of water.
- 12Add rosemary, thyme, bay leaves, oregano, cinnamon, cinnamon stick, chicken bouillon cubes, onion powder, garlic powder, salt, and peppercorns.
- 13Add the blended sauce to the pot.
- 14Cook for 3-4 hours until the beef is tender.
- 15Shred the cooked beef.
- 16Dip corn tortillas in the consommé sauce.
- 17Place the dipped tortillas in a pan.
- 18Add Oaxaca cheese, cilantro, and onion to the tortillas.
- 19Top with shredded beef and a little more sauce.
- 20Cook until crispy and the cheese is melted.
- 21Serve the birria tacos with a side of consommé and a lime wedge.
Ingredients
- 4 Lbs Beef
- Beef Tallow
- Salt
- 0.5 Onion
- 1 Tomato
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 0.5 Tsp Oregano
- 1 Pinch Salt
- 1 Pinch Pepper
- 5 Cloves Garlic
- 2 Tbsp Tomato Paste
- 6 Guajillo Peppers
- 1.5 Cup Water
- 1 Pint Beef Broth
- 3 Cups Water
- 4 Bay Leaves
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 1 Tsp Oregano
- 0.5 Tsp Cinnamon
- 1 Cinnamon Stick
- 2 Chicken Bouillon Cubes
- 1.5 Tsp Onion Powder
- 1.5 Tsp Garlic Powder
- 1.5 Tsp Salt
- 1 Tbsp Peppercorns
- Corn Tortillas
- Oaxaca Cheese
- Cilantro
- Lime
Equipment
PanTongsDutch OvenCutting BoardKnifeFood ProcessorLadle
Tips
- If you don't have beef tallow, use olive oil for searing the beef.
- If the blended sauce is too thick, add water.
- Use chuck roast for the beef, but brisket can also be used.
- Use corn tortillas for the tacos.
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