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Mexican
Beef Birria Taco Lunch Bowl
140 min total20 prep120 cook6 servings480 cal
ClassicContains gluten
Slow-braised birria beef in a chile-spiced consommé, served in bowls with tortillas for dipping. A Jalisco-style Mexican lunch rich with guajillo, ancho, and warm spices.
Ingredients
meat
- 1.2 kgbeef chuck
pantry
- 4dried guajillo chilies
- 2dried ancho chilies
- 4 cupbeef broth
- 1 tspcumin
- 1 tsporegano
- 2 tspsalt
produce
- 3roma tomatoes
- 1white onion
- 4 clovesgarlic
bakery
- 12corn tortillas
Steps
- Toast dried chilies, soak in hot water 15 minutes, then blend with soaking liquid.
- Char tomatoes and blend with chilies, garlic, cumin, oregano, and salt.
- Sear beef chunks in a hot pot until browned on all sides.
- Pour in chile-tomato sauce and beef broth; bring to a simmer.
- Cover and braise at 325°F (165°C) 2 hours until beef shreds easily.
- Remove beef, shred, and strain consommé if desired.
- Warm tortillas and fill with shredded birria.
- Serve tacos in bowls with hot consommé for dipping.
- Top with diced onion, cilantro, and lime wedges.
Tips
- Char tomatoes and chilies for deeper, smokier broth.
- Shred beef after braising and skim fat from consommé for clarity.
- Serve with lime, cilantro, and diced onion for classic birria accompaniments.
- Dip tortillas in consommé before filling for extra flavor.
