These Beef Birria Tacos have rich and authentic pulled beef inside a delicious crispy taco shell that's dipped into beef consommé. It's a well known main course that impresses any crowd and can feed lots of people with ease.
0 Season chuck roast with salt, pepper, garlic or your favorite beef rub and place on smoker at 275 degrees.
2 Remove stems and seeds from dried peppers.
1 Toast dried peppers over medium heat to release oils and then place in warm water to rehydrate for about 30 minutes.
3 Prep consomme by adding all ingredients into a blender. Add only 1 cup of beef broth. Blend until smooth.
4 Once chuck roast has a nice bark and is around 170 internal add to at least a 7 qt dutch oven.
5 Pour consomme and rest of beef broth over it.
6 Braise on smoker or in oven at 300 degrees until beef shred easily(should be around 205 internal temp).
7 Shred beef and place back in consomme.
8 Dip a corn tortilla in consomme and place in a pan or on a griddle on medium heat with just a little oil or bacon grease. The cocsomme has fat from the chuck roast so wont need a lot.
9 Add some beef, a good melting cheese(we like oaxaca or chihuahua), some cilantro, and a little onion.
10 Heat on both sides until the tortillas crisp a little and the cheese is good and melty. Let the cheese crisp a little for even more flavor.
11 Dip in a small bowl of consomme and enjoy!
