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Birria Tacos for Two Recipe Easy Homemade Consommé and Cheese

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A cozy and authentic birria tacos recipe tailored for two, featuring tender slow-braised beef, rich homemade consommé, and melty Oaxacan cheese for a perfect spicy, smoky, and cheesy taco experience.

Ingredients

Scale
  • 1.5 pounds beef chuck roast
  • 3–4 large dried guajillo chilies, stems and seeds removed
  • 2–3 dried ancho chilies, stems and seeds removed
  • 1 medium tomato, roasted or raw
  • ½ medium white onion
  • 3–4 garlic cloves
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 6 small corn tortillas
  • ½ cup shredded Oaxacan cheese (about 50g)
  • Fresh cilantro, a handful
  • Diced white onion (optional)
  • Lime wedges
  • Braising liquid from the meat
  • 1–2 cups extra water (to adjust consommé intensity)

Instructions

  1. Remove stems and seeds from guajillo and ancho chilies. Soak in hot water for 15 minutes until softened but not mushy. Drain and reserve soaking liquid.
  2. In a blender, combine soaked chilies, tomato, onion, garlic, apple cider vinegar, cumin, oregano, salt, and pepper. Add about ½ cup reserved soaking liquid and puree until smooth and deep-red.
  3. Slice beef chuck into large chunks and toss with marinade. Cover and refrigerate for at least 1 hour or overnight for deeper flavor (optional).
  4. Place marinated beef and marinade into a Dutch oven. Add bay leaf and enough water (about 2 cups) to cover meat halfway. Bring to simmer over medium heat, then reduce to low, cover, and braise for 2.5 to 3 hours until meat is fork-tender. Stir occasionally and add water if liquid reduces too much.
  5. Remove meat and shred with two forks. Strain braising liquid through fine sieve into a clean pot. Adjust seasoning with salt if needed. Keep warm on low heat.
  6. Heat cast iron skillet or griddle over medium heat. Briefly dip each corn tortilla into consommé, then place on skillet. Sprinkle shredded Oaxacan cheese on one half, add shredded beef, fold tortilla over, and cook until crispy and cheese melts, about 2-3 minutes per side. Flip carefully with tongs.
  7. Plate 2-3 tacos per person, garnish with chopped onion, cilantro, and lime wedges. Serve consommé in small bowls for dipping. Enjoy hot.

Notes

[‘Do not skip soaking the chilies to soften and mellow bitterness; soaking liquid adds flavor to consommé.’, ‘Marinate meat for at least 1 hour or overnight for best flavor.’, ‘Cook meat low and slow to ensure tenderness.’, ‘Use consommé for dipping tortillas before crisping to add moisture and flavor.’, ‘If Oaxacan cheese is unavailable, mozzarella is a decent substitute but lacks tanginess.’, ‘Avoid over-soaking tortillas in consommé to prevent tearing.’, ‘Strain consommé for smoothness and to remove grit.’, ‘Adjust salt in consommé to taste before serving.’]

Nutrition

Keywords: birria tacos, consommé, Oaxacan cheese, beef chuck roast, Mexican tacos, slow braised beef, homemade consommé, Cinco de Mayo recipe

Find it online: https://daintydine.com/birria-tacos-for-two-recipe-easy-homemade-consomm-e-and-cheese/