Mexican Tacos with Consommé and Quesabirria

Why Make This Recipe

Mexican Tacos with Consommé and Quesabirria bring rich flavors and a comforting experience to your table. This dish combines tender, slow-cooked meat, savory broth, and melted cheese, creating a culinary delight that’s perfect for gatherings or family meals. The combination of spices and fresh ingredients makes it a feast for the senses, capturing the essence of traditional Mexican cuisine.

How to Make Mexican Tacos with Consommé and Quesabirria

Ingredients

• 3 pounds of chuck roast
• 8 dried guajillo chilies
• 4 Roma tomatoes (quartered)
• 1 whole garlic bulb
• 1 tsp whole cumin
• 1 tsp whole coriander
• 1 tsp dried oregano
• 1 tsp whole peppercorns
• 4-5 whole cloves
• 4 cups beef broth
• 4 cups water
• 3 bay leaves
• 1 tsp salt (or to taste)
• Reserved cooking liquid from the Birria
• ½ white onion (finely chopped)
• ¼ cup chopped cilantro
• 12 corn tortillas
• 12 oz grated Oaxaca cheese
• 2 tbsp cilantro (for garnish)
• ½ white onion (finely chopped, for garnish)
• Lime wedges

Directions

1. Prepare the ingredients first.
2. Now, let’s start with the Birria: In a pot, add the chuck roast, guajillo chilies, quartered tomatoes, whole garlic bulb, cumin, coriander, oregano, peppercorns, cloves, beef broth, water, bay leaves, and salt. Bring this to a boil, then lower the heat and let it simmer. Cook until the meat is tender (about 2-3 hours).
3. After that, let us prepare the taco toppings: Finely chop the onion and cilantro.
4. Assemble the tacos! In a tortilla, place some shredded Birria, add the Oaxaca cheese, and top with onion and cilantro. Fold the tortilla in half.
5. Make the consommé: Strain the cooking liquid to remove the solids. This flavorful broth will serve as a dipping sauce.

How to Serve Mexican Tacos with Consommé and Quesabirria

Serve the tacos warm with a small bowl of consommé on the side for dipping. Garnish with lime wedges for a fresh touch. It’s great to enjoy with friends or family for a lively meal.

How to Store Mexican Tacos with Consommé and Quesabirria

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the tacos on a skillet and heat the consommé in a pot. This way, you can enjoy the flavors again!

Tips to Make Mexican Tacos with Consommé and Quesabirria

• For more flavor, let the meat marinate in the spices overnight before cooking.
• If you can’t find guajillo chilies, use other dried chilies for a different taste.
• Prepare extra consommé so you can enjoy it as a soup with other meals.

Variation

You can make a vegetarian version using jackfruit or lentils instead of beef. Substitute vegetable broth and spices to replicate the rich flavors.

FAQs

1. Can I use a different cut of meat?
Yes, you can use brisket or shank, but cooking times may vary.

2. How spicy are these tacos?
The spiciness depends on the dried chilies used. Guajillo chilies are mild to medium. Feel free to adjust the quantity to your taste.

3. Can I make this dish in advance?
Yes, you can cook the Birria the day before and heat it up when ready to assemble the tacos. The flavors will develop even more overnight.

Mexican Tacos with Consommé and Quesabirria

A delightful Mexican dish featuring tender, slow-cooked meat, savory broth, and melted cheese, perfect for gatherings or family meals.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Birria

• 3 pounds chuck roast
• 8 dried guajillo chilies
• 4 Roma tomatoes (quartered)
• 1 whole garlic bulb
• 1 tsp whole cumin
• 1 tsp whole coriander
• 1 tsp dried oregano
• 1 tsp whole peppercorns
• 4-5 whole cloves
• 4 cups beef broth
• 4 cups water
• 3 whole bay leaves
• 1 tsp salt (or to taste)

For the Tacos

• 12 corn tortillas
• 12 oz grated Oaxaca cheese
• ½ white onion (finely chopped)
• ¼ cup chopped cilantro
• 2 tbsp cilantro (for garnish)
• ½ white onion (finely chopped, for garnish)
• Lime wedges For serving

Method

 

Preparation

1. Prepare the ingredients first.

Cooking the Birria

1. In a pot, add the chuck roast, guajillo chilies, quartered tomatoes, whole garlic bulb, cumin, coriander, oregano, peppercorns, cloves, beef broth, water, bay leaves, and salt.
2. Bring this to a boil, then lower the heat and let it simmer.
3. Cook until the meat is tender (about 2-3 hours).

Preparing Taco Toppings

1. Finely chop the onion and cilantro.

Assembling the Tacos

1. In a tortilla, place some shredded Birria, add the Oaxaca cheese, and top with onion and cilantro.
2. Fold the tortilla in half.

Making the Consommé

1. Strain the cooking liquid to remove the solids. This flavorful broth will serve as a dipping sauce.

Notes

For more flavor, let the meat marinate in the spices overnight before cooking. If you can't find guajillo chilies, use other dried chilies for a different taste. Prepare extra consommé so you can enjoy it as a soup with other meals. You can make a vegetarian version using jackfruit or lentils instead of beef, substitute vegetable broth and spices to replicate the rich flavors.