Beef Ragù Tacos Recipe
8-HOUR MINCED BEEF RAGÙ, AVOCADO, SOUR CREAM, MIXED CHEESE AND BIRRIA CONSOMMÉ
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Ingredients
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Beef Ragù
Birria-style Consommé
Taco Assembly & Toppings
Method
Beef Ragù
- 1
Sauté aromatics
Heat 2 tbs olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onion, grated carrot and diced celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.
- 2
- 3
Build the ragù base
Stir in 3 tbs tomato paste; cook 2 minutes, stirring, to caramelize. If using, pour in 120 ml red wine and simmer until mostly evaporated, 2–3 minutes. Add the crushed tomatoes, 500 ml beef stock, dried oregano, dried thyme, bay leaf, 2 tsp salt, 1 tsp black pepper, 1 tsp brown sugar (or honey) and 0.5 tsp red chili flakes if using. Stir to combine.
- 4
Long, slow simmer
Bring the mixture to a gentle simmer, then reduce heat to the lowest setting so it barely bubbles. Cover partially with the lid ajar and simmer for 7–8 hours, stirring every 30–60 minutes to prevent sticking and to break down the meat into a silky ragù. If the ragù reduces too quickly, add small splashes of water or stock to maintain a loose, spoonable consistency. The finished texture should be rich, thick, and deeply flavored.
- 5
Finish and adjust seasoning
Remove the bay leaf. Taste and adjust salt and pepper. If ragù seems acidic, balance with another 0.5–1 tsp sugar or a splash of cream. Keep warm until assembly.
Birria-style Consommé
- 6
- 7
Blend consommé base
In a blender, combine the softened chiles, reserved soaking liquid (about 100 ml), 600 ml additional beef stock, quartered white onion, 2 garlic cloves, 1 tbs apple cider vinegar, 0.5 tsp ground cumin, 0.5 tsp dried oregano and 0.75 tsp salt. Blend until smooth.
- 8
Strain and simmer
Strain the blended mixture through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Simmer the liquid for 10–15 minutes to meld flavors. Taste and adjust salt or vinegar. Keep warm. This is your birria-style consommé for dipping.
Taco Assembly & Toppings
- 9
Prepare toppings
Half and pit the avocado, scoop flesh and slice or mash lightly with a fork; season with a pinch (about 0.25 tsp) of salt and a squeeze of lime. Warm the sour cream briefly or thin with 1–2 tbs of milk to reach a spoonable consistency if desired. Combine shredded cheeses in a bowl. Chop cilantro and have diced onion and pickled onion ready.
- 10
Heat and crisp tortillas (birria-style)
Pour about 25–30 ml vegetable oil into a large skillet and heat over medium-high until shimmering. Alternatively, use a separate shallow pan for frying each tortilla. For each tortilla: dip or brush one side lightly with the warm consommé to moisten (optional step for added flavor), then place tortilla in hot oil, cook 15–30 seconds, flip and sprinkle a thin layer (about 1–2 tbs) of shredded cheese onto the cooked side. Fold the tortilla in half with tongs and press gently, cooking another 30–45 seconds until cheese melts and edges are crisp but pliable. Transfer to a paper towel-lined tray and keep warm. Repeat for remaining tortillas, adding more oil as needed. Alternatively, to avoid frying, brush tortillas with melted butter and toast in a skillet until lightly browned, then add cheese and fold.
- 11
Assemble tacos
Open each folded cheese-lined tortilla and spoon 2–3 tbs (or more to taste) of the warm beef ragù into the center. Top with a small spoonful of sour cream, a few slices or a scoop of avocado, a sprinkle of diced onion and chopped cilantro. Serve each taco with a small bowl of warm birria consommé for dipping and lime wedges on the side.
- 12
Serving suggestion and storage
Serve immediately while tortillas are warm and cheese is melty. Leftover ragù stores in an airtight container in the refrigerator for up to 4 days and the consommé for up to 3 days; reheat gently on the stove before serving. Tortillas are best assembled fresh but can be kept warm in a low oven (90–100°C) for short periods.