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Birria Tacos and Consomme and Chili Oil

Updated: Jun 13, 2024


A flavorful beef stew and tacos


Birria Ingredients:

  • 20 cups of water

  • 10 guajillo chiles

  • 10 carrots peeled and quartered

  • 10 medium bay leaves

  • 5 pounds of chuck roast

  • 2 pounds of beef bones

  • 3 tablespoons of chicken bouillon

  • 1 large onion

  • 1 head garlic

  • 1 tablespoon of salt


Chile Oil Ingredients:

  • 10 dried hot chiles (such as chile de arbol, pequin, puya, or cayenne pepper)

  • 4 guajillo chiles

  • 1 cup of canola oil

  • ½ teaspoon of garlic powder

  • ½ teaspoon of ground black pepper

  • ½ tablespoon of chicken bouillon

  • ½ tablespoon of Mexican oregano

  • ¼ teaspoon of ground clove

  • ¼ teaspoon of sugar


Ingredients for Assembly:

  • 1 cup of shredded mozzarella, queso Oaxaca, or Mexican cheese blend

  • Corn tortillas

  • Birria broth

  • Chile oil

  • Shredded beef

  • Cilantro

  • Chopped onions

  • Shredded cabbage (optional)


Instructions for Birria:

  1. Bring water to a boil in a large Dutch oven. Then add beef bones, chuck roast, chiles, onion, garlic, bay leaves, carrots, chicken bouillon and salt.

  2. Boil for 15 minutes on medium heat. After 15 minutes, skim impurities from the broth. Continue to boil for 1 hour.

  3. After 1 hour, remove chiles and 1 cup broth and blend until smooth.

  4. Add blended ingredients to broth and cook for about 2 hours on medium-low heat until the meat is fork-tender and pulls apart easily.

  5. Remove roast, place on a cutting board, and shred.


Instructions for Chile Oil:

  1. Break up dry guajillo chiles and bay leaves and add to a spice or coffee grinder. Add hot chiles. Grind them into a powder.

  2. Heat a pot on medium. Bring the oil to somewhere between 290 and 310 F, using a thermometer to check the temperature. If you don't have a thermometer, you'll know the oil is ready when you dip a wooden spoon in the oil and start seeing light bubbles. If the oil is smoking, it is too hot, and the spices will burn.

  3. Turn off the heat. Add chile blend and stir into oil. Add garlic powder, black pepper, ground cloves, bouillon, sugar, and oregano, and mix.

  4. Let oil cool. Once completely cooled, transfer to a storage container—store at room temperature.


Instructions for Assembly:

  1. Heat pan or griddle on medium.

  2. Dip a corn tortilla in the birria broth and then the chile oil.

  3. Place the corn tortilla in the heated pan. Add cheese, shredded beef, onion, cilantro, and optional cabbage. Fold the tortilla over into a taco shape.

  4. Cook for 2 minutes on each side or until you achieve the desired crispness.








Tip: This recipe makes a lot of servings. You can halve it if you'd like, or put in the work now and refrigerate or freeze the leftovers. If you are using a frozen cut of beef, make sure to fully thaw out to achieve a tender birria.



4 Comments


vlopez8594
5 days ago

About how many people does this feed? Thanks!

Like

Sarah Fox
Sarah Fox
Jun 06, 2024

SWEET! THANK YOU for putting these recipes all in one place! Question, I have guajillo powder, not the whole chilies, about how much powder would I need?

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Sarah Fox
Sarah Fox
Jun 09, 2024
Replying to

Awesome! Thank you so much, can't wait to make it!

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