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Amazing Anna Paul’s Birria Tacos 3 Ways

Anna Paul’s Birria Tacos with Consommé
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Learn to make authentic Anna Paul’s Birria Tacos with a rich, savory beef consommé for dipping. This recipe is inspired by popular viral TikTok trends, bringing you a taste of authentic Mexican street food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 pounds beef chuck roast, cut into 3-inch pieces
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 2-3 dried guajillo chilies, stemmed and seeded
  • 2-3 dried ancho chilies, stemmed and seeded
  • 1-2 dried arbol chilies, stemmed and seeded (optional, for heat)
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups beef broth
  • Salt to taste
  • Corn tortillas
  • Chopped white onion, for garnish
  • Chopped cilantro, for garnish
  • Lime wedges, for serving
  • Queso Oaxaca or Monterey Jack cheese, shredded (optional)

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Sear beef chuck roast on all sides until browned. Remove beef and set aside.
  2. Add the quartered onion and smashed garlic to the pot. Cook until softened and lightly browned, about 5 minutes.
  3. Add bay leaves, oregano, cumin seeds, coriander seeds, and black peppercorns to the pot. Toast for 1 minute until fragrant.
  4. While the aromatics toast, place the dried chilies in a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
  5. Drain the chilies and add them to a blender along with the diced tomatoes. Blend until smooth.
  6. Add the blended chili mixture to the pot with the onions and garlic. Cook for 2 minutes, stirring.
  7. Return the seared beef to the pot. Pour in the beef broth. The liquid should mostly cover the meat. Add more broth or water if needed.
  8. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and easily shreds.
  9. Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the surface of the cooking liquid (consommé).
  10. Return the shredded beef to the pot with the consommé. Season with salt to taste.
  11. To assemble tacos, warm corn tortillas on a skillet or comal.
  12. Fill tortillas with shredded beef. If using cheese, sprinkle it over the beef.
  13. Fold tortillas in half to create tacos.
  14. Serve immediately with chopped white onion, cilantro, lime wedges, and a side of the warm consommé for dipping.

Notes

  • For a spicier taco, add more arbol chilies or a pinch of cayenne pepper to the chili blend.
  • If you don’t have a Dutch oven, a large heavy-bottomed pot will also work.
  • The consommé can be made ahead of time and refrigerated for up to 3 days. Reheat gently before serving.
  • You can also use other cuts of beef like brisket or short ribs for birria.

Nutrition

Find it online: https://afripaket.com/anna-pauls-birria-tacos-consomme/