Birria is having a moment for good reason. Tender braised beef, a deep chili-stained broth, and tacos you dip in that broth until they drip — it is a whole dinner and a whole vibe at once. This is a mild version built for the whole table. The dried chilies bring color, warmth, and a gentle smoke, not fire.
The magic is the consomé, the strained braising liquid, in a little cup at every place setting for dipping. You set out the shredded meat, warm tortillas, cheese, and toppings, and let everyone griddle and dip their own. Messy, communal, unforgettable — keep the napkins close.
Soundtrack from Vol. III: Cielito Lindo — traditional (Pedro Infante's recording is the classic). The one everybody sings along to whether they know the words or not. A birria night has the exact same pull-everyone-in energy.
Chapter: Fun Nights · Cuisine: Mexican · Volume: Vol. III — Family Fun
Ingredients
- 3 lbs chuck roast — cut into large chunks
- 4 dried guajillo chilies — stemmed and seeded
- 2 dried ancho chilies — stemmed and seeded
- 1 (14 oz) can fire-roasted tomatoes
- 1 medium yellow onion — quartered
- 5 cloves garlic
- 2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef stock
- Kosher salt — to taste
- To serve:
- 18 corn tortillas — warmed
- Oaxaca or Monterey Jack cheese — shredded, about 2 cups
- 1 medium white onion — finely chopped
- 1 bunch cilantro — leaves picked and chopped
- 3 limes — cut into wedges
Method
- Toast and soak the chilies. Warm a dry pan over medium heat. Toast the guajillo and ancho chilies for about 30 seconds a side, just until they smell fragrant — do not scorch them or they turn bitter. Move them to a bowl and cover with hot water. Soak for 15 minutes until pliable.
- Blend the adobo. Drain the chilies. Add them to a blender with the fire-roasted tomatoes, quartered onion, garlic, cumin, and oregano. Blend until completely smooth.
- Sear the beef. Season the chuck generously with salt. Heat a Dutch oven over medium-high heat and sear the beef hard on all sides — you want deep color for depth in the broth. Work in batches if needed; do not crowd.
- Build the braise. Pour the adobo over the beef. Add the beef stock, bay leaves, and cinnamon stick. Bring to a gentle simmer, cover, and slide into a 325°F oven for about 2.5 hours, until the beef shreds easily with two forks.
- Shred and strain. Lift the beef out and shred with two forks. Skim the fat off the surface of the braising liquid — save it, this is the dipping fat for the tortillas. Strain the broth through a fine-mesh sieve into a clean pot. That strained broth is your consomé. Taste and adjust salt.
- Set up the bar. Warm the tortillas. Set out the shredded beef, cheese, chopped onion, cilantro, lime wedges, warm consomé in small cups, and the reserved fat in a shallow dish.
- Griddle the tacos. For each taco, quickly dip a tortilla in the reserved fat and lay it on a hot griddle or cast-iron pan. Top with cheese and a spoonful of beef, fold in half, and press. Cook 1 to 2 minutes a side until crisp and the cheese has melted.
- Serve. Plate a few tacos with a cup of warm consomé alongside for dipping. Top the tacos with chopped onion and cilantro, squeeze of lime. Eat with your hands. The consomé is not optional.
Cook with intention. Feel and taste your way through it. Keep one clog in the kitchen. Always.
— Brian W. Bonanno