Quick Birria de Res Tacos
- 5 days ago
- 3 min read
Birria de Res Tacos turn a taco night into a full taco party. Traditionally made with goat and simmered for hours, this version simmers a dried chile consommé instead, then uses that consommé two ways: dipping tortillas before searing, and pouring extra on the side for dunking every bite. Petite sirloin, diced small and charred in a hot cast-iron skillet, keeps this version quick without losing the deep, savory flavor Birria is known for.
Tip: Dried chiles and Mexican oregano are both sold at Mexican or Latin markets, or online — buy them from the same source for the freshest flavor. A high-powered blender makes for a smoother consommé, and disposable gloves keep hands from picking up chile heat while prepping.
Total Time: 1 hour
Servings: 2–4
Birria Tacos Ingredients
For the Consommé and Steak
1 10-ounce Pre petite sirloin steak, blotted dry with paper towel and cut into ½-inch dice
4 teaspoons kosher salt, divided
2 teaspoons high heat cooking oil
1 large white onion, halved
1 dried Guajillo pepper
1 dried Ancho pepper
2 dried chili de árbol peppers
6 cloves of garlic, mashed
2 cups low sodium beef stock
½ cup canned diced tomatoes
2 teaspoons honey
2 sprigs fresh marjoram
2 sprigs fresh thyme
¼ teaspoon cumin seed
⅛ teaspoon ground cinnamon
For Serving
6 corn tortillas
12 ounces shredded Chihuahua cheese
Finely chopped onion (reserved from above) and fresh cilantro, for garnish
2 limes, cut into wedges
½ cup fresh radishes, washed, trimmed, and sliced
Instructions:
Halve onion. Roughly chop one half and add to blender; set aside. Finely dice remaining half and set aside for garnish. Finely chop cilantro and combine with diced onion for garnish.
Remove stems from chiles by cutting off tops. Cut each chile in half lengthwise and scoop seeds with small spoon. It's fine if chiles break; remove as many seeds as possible. Add chiles to small saucepan and cover with water. Bring to boil, then reduce to simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Reserve ¼ cup cooking water and discard remaining liquid.
Transfer chiles and chopped onion to blender. Add 2 teaspoons salt, garlic, reserved chili water, beef stock, tomatoes, and honey. Blend slowly until smooth. (Why: blending in stages, rather than all at once, keeps skins from clogging blades and produces a smoother consommé.)
Pour blended sauce into medium pot over medium heat. Add marjoram, thyme, cumin, and cinnamon. Bring to low boil and cook 20 minutes, then remove from heat. For smoothest consommé, pass sauce through fine-mesh strainer back into saucepan. Keep warm until serving.
Season diced steak with remaining 2 teaspoons salt. Heat cast-iron skillet over medium-high heat and add cooking oil. Add steak and cook, tossing, until it begins to char, about 4 to 5 minutes.
When ready to serve, preheat oven to 200º F. Tacos are crispiest straight out of pan, but oven keeps finished tacos warm while remaining batches cook. Toss diced steak with about ¼ cup consommé. Set second pan of warm consommé near cast-iron pan.
Heat cast-iron pan over medium-high heat. Using tongs, dip each corn tortilla in consommé, then place in heated pan. Add generous amount of cheese to one half of tortilla, followed by diced steak. Fold tortilla by flipping undressed half over cheese and steak, pressing lightly with spatula. Flip to sear both sides. (Why: dipping tortilla in consommé before searing infuses it with flavor and builds classic quesabirria crust.)
Serve Birria Tacos with cilantro-onion garnish, lime wedges, and radishes, with extra consommé on side for dipping.
Notes: Consommé can be made 2 days ahead. Cool, store in covered container, and reheat gently before serving.
