Birria Meat and Consommé Recipe.

This Birria recipe is straightforward but a little time-consuming! You only need a large pot with a lid, blender, or food processor. My recipe is not traditional, but it's very flavorful and cheap! This recipe is for the meat and consommé. You can decide if you want tacos or quesadillas. Let's get into it!

Ingredients:

 Consommé:

 • 1 cup Water

 • 1-Quart Chicken Stock.

 • 6 Dried Chiles (California) *Remove Stem & Seeds

 • 1 Large Spanish Onion

 • 6-8 Garlic Cloves

 • 7 Ounces of Chipotle Peppers in Adobo Sauce.

 • 1 cup Crushed Tomatoes (Cento)

 • 3 Bay Leaves

 • 1 Cinnamon Stick

 Meat:

 • 6 lbs Chuckeye Roast

 Seasonings:

 • Cajun Seasoning (Slap Ya Mama)

 • Garlic Powder

 • Onion Powder

 • Salt

 • Black Pepper

 • Oregano Leaves

 Toppings:

 • Cilantro

 • Diced Onion

 • Shredded Monterey Jack or Oaxaca Cheese

 • Lime Wedges

 • Jalapeños

 Tortillas:

 • White or Yellow Corn Tortillas for Tacos. (For the tacos and taquitos, I used Mission's Extra Thin and Low-Fat Yellow Corn Tortillas)

 • Extra Large Tortillas for Quesadillas.

Directions:

 1. Let your roast sit at room temperature.

 2. Season your meat to your preference. Salt and pepper are acceptable. (I added Cajun + garlic/onion powder).

 3. Cut your roast into cubes and then set aside to prepare the consommé.

 4. Peel the garlic cloves, cut the onion into halves, and remove the stems and seeds from the chilies.

 5. In a Dutch oven or large pot, add the garlic, onion, chilies, peppers, crushed tomatoes, water, and chicken stock. (I also added garlic powder and cajun seasoning!)

 6. Bring to a boil for 15 minutes (Uncovered).

 7. Remove the pot from the heat. Strain everything from the pot and transfer it to a blender. Add about a cup and a half of the liquid to the blender. Add one tablespoon of garlic powder and Oregano leaves. Add one teaspoon of black pepper. Pulse or blend until smooth.

 8. Add your meat to the pot.

 9. Add in chile mixture.

 10. Give it a mix. Add in more seasonings if you'd like.

 11. Add the bay leaves and cinnamon stick.

 12. Bring to a boil, then cover and reduce to a simmer for 4-6 hours!

 13. Prepare your toppings. Chop your onion and cilantro. Slice your limes.

 14. Remove the bay leaves and cinnamon stick once it's done.

 15. Use two forks to shred the meat.

 16. Do NOT throw out the consommé! You dip your tortillas in that and then place them on the griddle.

 17. Make sure your griddle is greased and on medium heat.

 18. Form tacos or quesadillas. Dip a tortilla into the consommé and then place it on the griddle. Add meat, followed by cheese, cilantro, and onion. Add more consommé. Let it cook for 45-60 seconds before flipping! *It will fall apart if your griddle is not hot enough or your tortilla is drowning in consommé! Stay calm and collected. Don't panic or freak out. It's much easier to make quesadillas over tacos for your first time.

 19. Add some consommé to a small container or bowl and add cilantro and onion on top!

 20. Enjoy!

If you try this recipe, leave a comment with your photos below! I recommend Oaxaca cheese if available, but Monterey Jack cheese works, too! You can also use chicken breasts and cook for 90 minutes. It's so good!

You can also make taquitos. Warm your tortillas and add your birria meat and cheese. Roll them up, air fry, or bake at 400 degrees for 10-12 minutes. Top with Tostitos queso blanco cheese dip and pico! Serve with Consommé on the side.

Recipe video: