Kosher Birria Tacos with Rich Consomme Dipping Broth

By /
Jump to Recipe Print Recipe

I never thought I’d find a way to make traditional birria work for my kosher kitchen, but after months of experimenting, I’ve cracked the code. The secret lies in using beef short ribs and chuck roast instead of the usual mix of meats, plus a carefully chosen blend of dried chilies that gives you all that smoky, complex flavor without any non-kosher ingredients.

Birria originated in Jalisco, Mexico, where it’s traditionally made with goat meat. The dish has exploded in popularity across the US, but most versions rely on ingredients that don’t work in a kosher kitchen. My version uses kosher beef, which actually works beautifully for this slow-braised preparation. The collagen-rich short ribs break down during the long cooking process, creating that silky, rich broth that makes birria so addictive.

Making Birria Work in a Kosher Kitchen

The key technique here is toasting and rehydrating your dried chilies properly. I use a combination of guajillo, ancho, and chipotle chilies, which you can find at most Mexican grocery stores with reliable kosher certifications. Don’t skip the step of charring the onion and tomatoes directly over a flame. It adds a smoky depth that you just can’t get any other way. The meat needs to braise low and slow for at least three hours, but I’ve found four hours gives you even better results.

The Secret to Perfect Consomme

These tacos are perfect for weekend entertaining because most of the work happens in advance. I like to serve them with Mexican rice, refried beans made with vegetable oil instead of lard, and plenty of lime wedges. The consomme is incredible on its own too, so don’t be surprised if your guests start drinking it straight from their bowls.

Kosher Birria Tacos with Rich Consomme Dipping Broth - Mexican recipe
I never thought I'd find a way to make traditional birria work for my kosher kitchen, but after months of experimenting, I've cracked the code. The secret lies in using beef short ribs and chuck roast instead of the usual mix of meats, plus a carefully chosen blend of dried chilies that gives you all that smoky, complex flavor without any non-kosher ingredients. Birria originated in Jalisco, Mexico, where it's traditionally made with goat meat. The dish has exploded in popularity across the US, but most versions rely on ingredients that don't work in a kosher kitchen. My version uses kosher beef, which actually works beautifully for this slow-braised preparation. The collagen-rich short ribs break down during the long cooking process, creating that silky, rich broth that makes birria so addictive. The key technique here is toasting and rehydrating your dried chilies properly. I use a combination of guajillo, ancho, and chipotle chilies, which you can find at most Mexican grocery stores with reliable kosher certifications. Don't skip the step of charring the onion and tomatoes directly over a flame. It adds a smoky depth that you just can't get any other way. The meat needs to braise low and slow for at least three hours, but I've found four hours gives you even better results. These tacos are perfect for weekend entertaining because most of the work happens in advance. I like to serve them with Mexican rice, refried beans made with vegetable oil instead of lard, and plenty of lime wedges. The consomme is incredible on its own too, so don't be surprised if your guests start drinking it straight from their bowls.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Birria
  • 3 pounds beef short ribs bone-in
  • 2 pounds beef chuck roast cut into large chunks
  • 6 guajillo chilies dried, stems and seeds removed
  • 4 ancho chilies dried, stems and seeds removed
  • 2 chipotle chilies dried
  • 1 large white onion quartered
  • 4 Roma tomatoes
  • 8 cloves garlic peeled
  • 2 teaspoons kosher salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried oregano Mexican preferred
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1 cup beef broth kosher
  • 4 cups water
For Serving
  • 16 corn tortillas
  • 2 cups Oaxaca cheese shredded, or Monterey Jack
  • 1 large white onion finely diced
  • 1 cup fresh cilantro chopped
  • 3 limes cut into wedges
  • 2 tablespoons vegetable oil for frying tacos

Method
 

Prepare the Chilies and Vegetables
  1. Heat a large skillet over medium heat. Toast the guajillo, ancho, and chipotle chilies for 2-3 minutes per side until fragrant but not burned. Transfer to a bowl and cover with hot water. Let soak for 20 minutes.
  2. Using tongs or holding with a fork, char the onion quarters and tomatoes directly over a gas flame or under the broiler until blackened in spots, about 2-3 minutes per side. Set aside.
  3. Drain the soaked chilies and add them to a blender with the charred onion, tomatoes, garlic, salt, peppercorns, oregano, cumin, cloves, and 2 cups of water. Blend until completely smooth, about 2 minutes. Strain the mixture through a fine-mesh sieve, pressing the solids to extract as much liquid as possible.
Braise the Meat
  1. Season the short ribs and chuck roast generously with salt. Heat a large Dutch oven or heavy pot over medium-high heat. Brown the meat in batches, about 4-5 minutes per side. Remove and set aside.
  2. Pour the strained chili mixture into the same pot and bring to a boil. Return the meat to the pot, add the bay leaves, beef broth, and remaining 2 cups of water. The liquid should barely cover the meat.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours until the meat is fork-tender and falling apart. Check occasionally and add more water if needed.
  4. Remove the meat and shred it using two forks, discarding any bones and excess fat. Strain the cooking liquid and skim off the fat from the surface. This is your consomme. Taste and adjust seasoning with salt.
Assemble and Serve
  1. Dip each tortilla in the warm consomme to coat both sides. Place on a hot griddle or large skillet over medium heat.
  2. Add a handful of shredded meat to one half of the tortilla, top with cheese, and fold over. Cook for 2-3 minutes until crispy and golden, then flip and cook another 2-3 minutes.
  3. Serve immediately with small bowls of the warm consomme for dipping, along with diced onion, cilantro, and lime wedges on the side.

Notes

The birria can be made up to 2 days ahead and refrigerated. The fat will solidify on top of the consomme, making it easy to remove. Reheat gently before serving. For extra richness, save some of the skimmed fat to brush on the tortillas before griddling. If you can't find Oaxaca cheese, Monterey Jack or mozzarella work as substitutes.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Scroll to Top