Birria Tacos Recipe
Shredded brisket steak + consomme' on the side.
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Ingredients
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Main Ingredients
Taco Assembly
Consommé
Method
Cooking the Brisket
- 1
Prepare the Brisket
Trim any excess fat from the brisket and season it with salt and black pepper on all sides.
- 2
Sear the Brisket
In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the brisket for about 4-5 minutes on each side until browned. Remove from pot and set aside.
- 3
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 2-3 minutes. Then, soak them in hot water for about 15 minutes until softened.
- 4
- 5
Combine Ingredients
In the pot where the brisket was seared, add the blended sauce along with the remaining beef broth and bay leaves. Stir well.
- 6
Cook the Brisket
Return the brisket to the pot, ensuring it is submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Cook for about 3 hours or until the brisket is tender and easily shredded.
Shredding and Assembling Tacos
- 7
- 8
Prepare the Consommé
Strain the remaining liquid in the pot to create a clear consommé. This will be served on the side.
- 9
Assemble the Tacos
Warm the corn tortillas in a skillet. Fill each tortilla with shredded brisket, fresh cilantro, and chopped onion. Serve with lime wedges and a small bowl of the consommé on the side.
