Nutritional values are estimates per serving
The viral Mexican braised beef tacos with rich consommé for dipping. Crispy tortillas, tender spiced beef, melted cheese. Dip, bite, repeat. This is the taco that broke the internet.
A note from us
Corn tortillas are non negotiable here — flour tortillas go soggy when dipped in the consommé. Corn tortillas absorb the red oil beautifully and crisp up perfectly in the pan. For extra heat add 2 dried chile de arbol to the sauce — they are small but very spicy so start with one if you are not sure.
What you need 🛒
How to make it 👨🍳
Remove the seeds from the dried ancho and guajillo chillies — this controls the heat level. Toast them in a dry pan for 1-2 minutes each side until they puff slightly and smell fragrant. Soak in boiling water for 15 minutes until softened.
Drain the chillies and blend with the tinned tomatoes, half the onion, garlic, cumin and oregano until completely smooth. Season with salt.
Season the beef generously with salt and pepper on all sides.
Heat the vegetable oil in a large heavy pot over high heat. Brown the beef all over in batches for 8-10 minutes total — do not rush this step, the colour adds flavour.
Pour the chilli sauce over the beef and add the beef stock. Bring to a boil, then reduce to a low simmer.
Cover tightly and cook on low heat for 3 hours until the beef is completely tender and falling apart when pressed with a fork.
Remove the beef and shred finely with two forks. Taste and season. Strain the braising liquid through a fine sieve — this is your consommé. Serve it hot in small bowls alongside the tacos for dipping. The tacos should be dunked into the consommé before each bite — this is the defining characteristic of birria tacos.
Skim the fat layer from the top of the consommé into a separate bowl. Dip a corn tortilla into this fat layer then place flat in a hot dry pan over medium-high heat.
Add a generous pile of shredded beef and a handful of cheese to one half of the tortilla. Fold over and press down firmly.
Cook for 2 minutes until the bottom is deeply golden and crispy, then flip carefully and cook for another 2 minutes. The cheese should be fully melted.
Serve immediately with a bowl of hot consommé for dipping. Top the tacos with diced white onion, fresh coriander and a squeeze of lime.
