Quesabirria-style birria tacos became a global phenomenon thanks to their technique of browning the tortilla in fatty broth. Born in Tijuana and Los Angeles, they combine Jalisco tradition with border creativity. The dipping consomme is as important as the taco itself.
Mexican
Tacos de birria con consome
Birria tacos with consome from Mexico: traditional recipe step by step, with chef tips and clear times.
- Mexico
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 42 g
- Fat 24 g
- Sodium 760 mg
Story behind the dish
Preparation
Birria tacos with consome is a Mexican preparation with medium difficulty. Reserve about 240 minutes in total (30 for mise en place and preparation, 210 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of beef to stew.
- Have ready: 6 deveined guajillo chiles.
- Have ready: 3 deveined ancho chiles.
- Have ready: 2 morita chiles.
- Have ready: 1 white onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the marinade by blending the soaked chilies with tomato
Prepare the marinade by blending the soaked chilies with tomato, onion, garlic, spices and vinegar. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Marinate the meat with the chili sauce for at least 3 hours in the…
Marinate the meat with the chili sauce for at least 3 hours in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Cook the meat with the marinade and enough water in a pot over high heat…
Cook the meat with the marinade and enough water in a pot over low heat for 3 hours. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Remove the meat
Remove the meat, shred it finely and strain the broth, reserving both separately.
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Heat a griddle or comal
Heat a griddle or comal, dip the tortillas in the broth and brown them with cheese and meat.
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Fold the tacos and brown both sides until they are crispy and…
Fold the tacos and brown both sides until crispy and the cheese melts. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve with hot consomme in a separate cup.
Serve with hot consomme in a separate cup, onion, cilantro and lemon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
- Mild version by reducing chilies and hot spices by half.
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