Name: Shredded Beef Birria Tacos with Consommé
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 serving
Ingredients: 6 oz Beef eye of round roast; 2 whole Dried guajillo chilies; 1 whole Dried ancho chili; 1 cup Beef bone broth; 0.25 cup White onion; 2 cloves Garlic; 1 tsp Apple cider vinegar; 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; 2 small Corn tortillas; 2 tbsp Fresh cilantro; 0.5 whole Lime

Nutrition

Per serving

565 calories

Protein: 69g; 48% of calories
Carbs: 48g; 33% of calories
Fat: 12g; 19% of calories

Instructions

Prep 15 min · Cook 1 hr

Remove stems and seeds from dried chilies and toast them in a dry pan for 2 minutes until fragrant.
Blend the toasted chilies with bone broth, onion, garlic, vinegar, cumin, oregano, cinnamon, salt, and pepper until completely smooth.
Place the beef roast in a pressure cooker and pour the blended chili sauce over the top.
Cook on high pressure for 45 minutes, then allow a 10-minute natural release before opening.
Remove the beef and shred it with two forks, then return it to the pot to soak in the juices for 3 minutes.
Briefly dip each corn tortilla into the top layer of the broth to coat it, then place on a hot non-stick skillet.
Fill the tortillas with the shredded beef, fold them in half, and sear for 1-2 minutes per side until slightly crisp.
Serve the tacos with a small bowl of the remaining broth for dipping, garnished with fresh cilantro and lime wedges.

Nutrition

Ingredients

Instructions

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