Authentic Mexican Birria Tacos with Homemade Consomme Dipping Sauce
Tender braised beef in rich chili sauce, folded into crispy fried corn tortillas with melty Oaxaca cheese and served with flavorful consomme for dipping.
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Cooking tools:
- Blender
- Food processor
- Dutch oven
- Nonstick skillet
- Oven
- Stove
- Pot
- Fork
- Mixing bowl
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 dried guajillo peppers, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 120ml crushed tomatoes
- 120ml organic beef stock
- 15ml apple cider vinegar
- 2 bay leaves
- 30ml Mexican oregano
- 5ml dried thyme
- 2.5ml ground cumin
- 2.5ml ground cinnamon
- 2.5ml smoked paprika
- 2.5ml ground allspice
- 1.4kg organic chuck roast beef, cut into medium-large chunks
- 15ml extra virgin olive oil
- 5ml sea salt
- 5ml black pepper
- 5ml garlic powder
- 1/2 onion, diced
- 950ml organic beef stock
- 475ml water
- 12 organic corn tortillas
- 200g shredded Oaxaca cheese
- 240ml fresh cilantro, chopped
- 15ml olive oil for frying
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