Pirates Pantry

Plundering the seven seas for grub worth preserving

Beef Birria Tacos with Fire-Roasted Chile Consommé

main-dishbakedweekendcomfort-foodmake-aheadmexicangluten-free

Prep
30 min
Cook
2 hours 30 min
Total
3 hours
Servings
8

For the Chile Consommé & Braising Sauce

Toast chiles until fragrant but not burnt for best flavor

Ingredients

  • 6 large Dried Guajillo Chiles, Stemmed And Seeded
  • 4 large Dried Ancho Chiles, Stemmed And Seeded
  • 2 large Dried Chipotle Chiles, Stemmed And Seeded
  • 1 large White Onion, Quartered
  • 6 cloves Garlic
  • 1 can Fire-Roasted Diced Tomatoes (14.5 Oz)
  • 4 cups Beef Broth
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Mexican Oregano
  • ½ teaspoon Ground Black Pepper
  • 3 whole Bay Leaves
  • ¼ teaspoon Ground Cloves

Instructions

  1. Preheat oven to 325°F.
  2. Heat a large dry skillet over medium-high heat.
  3. Toast guajillo, ancho, and chipotle chiles in batches for 2-3 minutes per side until fragrant.
  4. Transfer toasted chiles to a bowl and cover with hot water; let soak for 20 minutes until softened.
  5. In a blender, combine drained chiles, onion, garlic, fire-roasted tomatoes, 2 cups beef broth, salt, cumin, oregano, pepper, bay leaves, and cloves.
  6. Blend until completely smooth, about 2 minutes.
  7. Strain mixture through fine-mesh sieve, pressing solids; discard solids.
  8. Reserve 2 cups of consommé for serving; use remaining for braising.

Prep: 25 min • Cook: 5 min • Wait: No time

For the Braised Beef

Low and slow braising ensures tender, shreddable meat

Ingredients

  • 3 pounds Beef Short Ribs, Cut Into 3-Inch Pieces
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 2 tablespoons Vegetable Oil
  • 1 batch Prepared Chile Braising Sauce
  • 2 cups Remaining Beef Broth

Instructions

  1. Season short ribs generously with salt and pepper.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat.
  3. Sear short ribs on all sides until deeply browned, about 8-10 minutes total.
  4. Add chile braising sauce and remaining beef broth to cover meat.
  5. Bring to a simmer, cover tightly, and transfer to preheated oven.
  6. Braise for 2.5 hours until meat is fork-tender and easily shreds.
  7. Remove meat and shred into bite-sized pieces, discarding bones and excess fat.
  8. Strain braising liquid and reserve for dipping.

Prep: 5 min • Cook: 2 hours 25 min • Wait: No time

Taco Assembly

Ingredients

  • 16 small Corn Tortillas
  • 2 cups Oaxaca Cheese Or Monterey Jack, Shredded
  • 1 batch Shredded Braised Beef
  • 2 cups Reserved Chile Consommé For Dipping
  • ½ cup White Onion, Finely Diced
  • ½ cup Fresh Cilantro, Chopped
  • 2 whole Limes, Cut Into Wedges

Instructions

  1. Heat a large skillet or griddle over medium heat.
  2. Warm reserved consommé in a saucepan.
  3. Dip each tortilla briefly in warm consommé to coat lightly.
  4. Place tortilla on hot skillet and add cheese to one half.
  5. Top cheese with shredded beef, then fold tortilla in half.
  6. Cook 2-3 minutes per side until golden and crispy, cheese melted.
  7. Serve immediately with warm consommé for dipping, diced onion, cilantro, and lime wedges.

Notes

A rich and complex feast worthy of any captain’s celebration—these tacos require patience but reward with deep, smoky flavors and tender beef that falls apart at the touch of a fork. The consommé is pure liquid gold for dipping. Best enjoyed fresh, though the braised beef keeps well in the ship’s stores for up to 3 days. For an extra bold voyage, serve with pickled jalapeños and Mexican crema.