Jul 14 2026
Restaurants›DECO Wilmington›Birria, Shredded Cheese, Consommé Recipe

Birria, Shredded Cheese, Consommé Recipe

Inspired by DECO Wilmington
Time4h 30m
Serves6

Make Birria, Shredded Cheese, Consommé Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Birria Ingredients

Cheese Ingredients

Serving Ingredients

Method

Birria Preparation

  1. 1

    Prepare the Chiles

    In a dry skillet over medium heat, toast guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them.

  2. 2

    Make the Sauce

    In a blender, combine toasted chiles, chopped tomato, quartered onion, minced garlic, cumin, oregano, and 1 cup of water. Blend until smooth.

  3. 3

    Cook the Beef

    In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the beef chuck roast on all sides until browned (about 4-5 minutes per side).

  4. 4

    Combine Ingredients

    Add the blended sauce to the pot with the beef along with bay leaves, salt, black pepper, and remaining water. Bring to a boil.

  5. 5

    Simmer

    Reduce heat to low, cover, and let simmer for 3-4 hours until the beef is tender and shreds easily with a fork.

  6. 6

    Shred the Beef

    Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot.

  7. 7

    Prepare Consommé

    Strain the liquid from the pot into a bowl to separate the broth from any solids. This will be your consommé.

Serving Preparation

  1. 8

    Heat the Tortillas

    Warm corn tortillas in a skillet until pliable and slightly toasted.

  2. 9

    Assemble the Dish

    On each plate, place a portion of the shredded birria, top with shredded cheese, and serve with a bowl of consommé on the side.

  3. 10

    Garnish

    Sprinkle fresh chopped cilantro over the dish and serve with lime wedges.

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