Tex-Mex Birria Beef Tacos
A Tex-Mex street food sensation, slow-braised chilli beef pulled into crispy dipped corn tortillas with Oaxacan cheese, white onion, and coriander, served with a rich consommé for dipping.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast dried ancho and guajillo chillies in a dry pan over medium heat, 30 seconds per side until fragrant. Soak in boiling water 10 minutes until soft. Drain and blend with crushed tomatoes, garlic, onion, cumin, paprika, oregano, and salt until smooth. Shred the cooked beef. Grate cheese. Dice onion and chop coriander for serving.
Bloom
Heat vegetable oil in a saucepan over medium heat. Pour in blended chilli sauce, cook 3 minutes until darkened and fragrant, stirring occasionally.
Simmer
Add beef stock, simmer 8–10 minutes over medium heat until consommé is rich and slightly thickened. Stir in shredded beef, simmer 3 minutes until heated through. Pour consommé into two dipping bowls, leave beef in pan.
Crisp 1
Dip each corn tortilla briefly into consommé to coat lightly. Heat a dry skillet over medium-high heat, cook dipped tortillas 1 minute each until beginning to crisp on edges.
Crisp 2
Spoon beef onto one half of each tortilla, scatter cheese over. Fold closed and press firmly, cook 1 minute per side over medium-high heat until crispy and cheese melts.
Plate
Arrange tacos on plates topped with diced white onion and fresh coriander. Serve consommé and lime wedges alongside for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.