HOW TO MAKE BEEF BIRRIA with Consome /Birria QUESA TACOS ❤

Ingredients

• 4 pieces Beef Neck Bones (about 1 to 1.5 pounds, meat on the ends)
• 3 lb Chuck Roast (well‑marbled, cut into 2‑inch cubes)
• 1 tbsp Salt (kosher or sea salt)
• 1 cube Chicken Bouillon Cube (Tomato flavored)
• 5 Bay Leaves
• 2 tbsp White Distilled Vinegar
• 1 tsp Black Peppercorns (whole, to be ground)
• 1 tsp Cumin Seeds (whole, to be ground)
• 4 Whole Cloves
• 8 Dried Guajillo Chilies (seeds removed, washed, dried)
• 3 Dried Ancho Chilies (seeds removed, washed, dried)
• 3 Dried Pasilla Chilies (referred to as "pacia" in transcript; seeds removed)
• 4 tbsp Vegetable Oil (for searing meat and roasting vegetables)
• 1 Medium Onion (cut into large chunks)
• 3 stalks Green Onions (cut into 1‑inch pieces)
• 1 Serrano Pepper (whole, roasted with onions)
• 6 Garlic Cloves (lightly mashed)
• 3 Tomatoes (medium, quartered)
• 1 Tomatillo (peeled, quartered)
• 1 small piece Cinnamon Stick (about 2 inches, broken)
• 1 tbsp Dried Oregano
• 2 tsp Onion Powder
• 0.5 tsp Dried Thyme
• 0.5 tsp Margarine (or a small pat of butter)
• 1 cup Wajaka Cheese (shredded; can substitute mozzarella or Monterey Jack)
• 1 bunch Fresh Cilantro (roughly chopped)
• 2 Lime (cut into wedges)
• 12 Corn Tortillas (12‑inch, for quesadilla tacos)
• 12 cup Water (for broth and for simmering chilies)

Instructions

1. Start the Broth

   Place the 4 beef neck bones in a 6‑qt deep pot, cover with 12 cups of water, add 1 tbsp salt, 1 tomato bouillon cube, 5 bay leaves and 2 tbsp white distilled vinegar. Bring to a light boil over medium heat.

   Time: PT5M

   Temperature: medium

2. Grind Whole Spices

   In a mortar, grind 1 tsp black peppercorns, 1 tsp cumin seeds and 4 whole cloves until fine.

   Time: PT5M

3. Add Ground Spices to Broth

   Stir the freshly ground spices into the pot.

   Time: PT2M

4. Prepare Dried Chilies

   Remove stems, seeds and veins from 8 guajillo, 3 ancho and 3 pasilla chilies. Rinse and pat dry.

   Time: PT10M

5. Cube the Chuck Roast

   Trim excess fat if desired and cut the 3‑lb chuck roast into 2‑inch cubes.

   Time: PT5M

6. Sear the Beef

   Heat 2 tbsp vegetable oil in a non‑stick skillet over medium‑high. Add the beef cubes in batches, searing until a deep brown crust forms on all sides, about 3‑4 minutes per batch.

   Time: PT10M

   Temperature: medium-high

7. Transfer Beef to Broth

   Move the seared beef cubes into the simmering broth pot.

   Time: PT2M

8. Toast the Dried Chilies

   In the same skillet, toast the prepared chilies over medium heat, shaking the pan frequently, until they darken slightly and become fragrant (about 5 minutes). Do not let them blacken.

   Time: PT5M

   Temperature: medium

9. Simmer Chilies

   Transfer toasted chilies to a separate saucepan, cover with water, and simmer on low‑medium until softened, about 10 minutes.

   Time: PT10M

   Temperature: low-medium

10. Roast Onions and Pepper

    Heat 2 tbsp vegetable oil in a cast‑iron skillet over medium. Add the quartered onion, green onion pieces, and whole serrano pepper. Roast, stirring occasionally, until the vegetables are golden and fragrant, about 8 minutes.

    Time: PT8M

    Temperature: medium

11. Mash Garlic

    Lightly crush the 6 garlic cloves with the flat side of a knife.

    Time: PT2M

12. Add Vegetables and Simmer

    Add the mashed garlic, 3 quartered tomatoes, the quartered tomatillo, and a small piece of cinnamon stick to the cast‑iron skillet. Pour in 1 cup water, stir, and let simmer for about 3 minutes until the tomatoes begin to break down.

    Time: PT5M

    Temperature: medium

13. Blend the Chili‑Vegetable Mixture

    Transfer the softened chilies (from step 9) and the cooked vegetable mixture into a blender. Add 1 tbsp dried oregano, 2 tsp onion powder, 0.5 tsp dried thyme and 0.5 tsp margarine. Blend on high for about 1 minute until completely smooth.

    Time: PT2M

14. Strain the Sauce

    Place a fine mesh strainer over the broth pot and pour the blended sauce through, using a spoon to press out as much liquid as possible.

    Time: PT3M

15. Simmer the Birria

    Bring the pot back to a gentle low boil, then reduce to a low simmer. Cook uncovered for 2½ hours, stirring occasionally, until the meat is tender and falling off the bone.

    Time: PT150M

    Temperature: low

16. Prepare Toppings

    While the birria simmers, grate the wajaka cheese, finely chop the cilantro, and cut the limes into wedges.

    Time: PT10M

17. Skim Excess Fat

    When the broth is done, use a ladle to skim the layer of fat that rises to the surface. Reserve a tablespoon for cooking the tacos.

    Time: PT5M

18. Shred the Beef

    Remove the bones and bay leaves, transfer the meat to a cutting board and shred it with two forks into bite‑size pieces.

    Time: PT10M

19. Assemble Quesa Tacos

    Heat a thin layer of the reserved fat in a clean cast‑iron skillet over medium. Place a corn tortilla, sprinkle a generous amount of shredded wajaka cheese on one half, add a spoonful of shredded beef, fold the tortilla and cook 1‑2 minutes per side until the cheese melts and the tortilla is lightly crisp.

    Time: PT10M

    Temperature: medium

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g