Name: Birria Beef Tacos with Consommé
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz Grass-fed lean beef chuck; 0.5 cup Beef bone broth; 1 whole Guajillo chili; 1 whole Ancho chili; 0.25 cup White onion; 1 clove Garlic; 0.25 tsp Ground cumin; 0.25 tsp Dried oregano; 0.13 tsp Ground cinnamon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 small Corn tortillas; 0.25 oz Oaxaca cheese; 1 tbsp Fresh cilantro; 1 tbsp White onion; 1 wedge Lime

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Birria Beef Tacos with Consommé

Slow-simmered grass-fed beef infused with smoky dried chilies and aromatic spices, served in warm corn tortillas with a side of rich, velvety consommé for dipping.

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NUTRITION

Protein

41.1g

Fat

12.3g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Grass-fed lean beef chuck

0.5 cup Beef bone broth

1 whole Guajillo chili

1 whole Ancho chili

0.25 cup White onion

1 clove Garlic

0.25 tsp Ground cumin

0.25 tsp Dried oregano

0.13 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.25 oz Oaxaca cheese

1 tbsp Fresh cilantro

1 tbsp White onion

1 wedge Lime

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Remove stems and seeds from the guajillo and ancho chilies, then toast them in a dry pan over medium heat until fragrant.
2
Place toasted chilies in a blender with the beef bone broth, garlic, cumin, oregano, and cinnamon, then blend until completely smooth.
3
Season the beef chuck with sea salt and black pepper, then sear in a heavy pot over medium-high heat until browned on all sides.
4
Pour the blended chili sauce over the beef, bring to a low simmer, cover, and cook until the beef is tender and easily shredded.
5
Remove the beef from the pot, shred it using two forks, and return a small amount of the liquid to the meat to keep it moist.
6
Dip the corn tortillas into the top of the remaining liquid (the consommé), place them in a skillet, top with shredded beef and Oaxaca cheese, and fold.
7
Cook the tacos until the cheese is melted and the tortillas are slightly crisp, then serve with a small bowl of the remaining consommé, fresh cilantro, minced onion, and a lime wedge.