Tacos de Birria

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

1. 1

   Toast and soak all dried chiles as in the pozole method above.

2. 2

   Blend chiles with tomatoes, garlic, cumin, oregano, and vinegar until smooth.

3. 3

   Season beef generously with salt. Sear in a Dutch oven until deeply browned.

4. 4

   Pour chile sauce over beef, add stock. Bring to a boil.

5. 5

   Cover and braise at 160C / 320F for 3 hours until beef shreds easily.

6. 6

   Shred beef. Reserve the consomme separately. Degrease the consomme but leave some fat.

7. 7

   Warm consomme in a wide, shallow bowl for dipping.

8. 8

   Dip each tortilla briefly in the consomme fat layer (or brush with oil), then place on a hot griddle.

9. 9

   Add shredded cheese to one half of the tortilla. Add a heap of shredded beef on top.

10. 10

    Fold the tortilla over and press gently. Cook until crispy and cheese is melted, flip, crisp the other side.

11. 11

    Serve immediately with a cup of warm consomme for dipping, topped with onion, cilantro, and lime.