Lunch · 50 min · mexican

Birria Tacos with Consomme

A Mexican lunch built around beef chuck and guajillo chiles — on the table in 50 minutes. The macros do the talking: 58g protein, 11g carbs, and 29g fat in every 537-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 6 oz Beef chuck
• 2 dried Guajillo chiles
• 3 small Corn tortillas
• 1/3 cup Oaxaca cheese
• 2 cups Beef broth
• 1/2 Onion

Steps

1. If the guajillo chiles are whole and dried, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak in hot water for 10 minutes and blend smooth with a splash of water.
2. Cut the beef chuck into large chunks and season with salt. Heat a heavy pot or Dutch oven over medium-high heat and sear the beef on all sides until well browned.
3. Add the chile sauce, beef broth, and the halved onion. Bring to a boil, then cover, drop to a low simmer, and braise 40 minutes, until the beef shreds easily.
4. Shred the beef and skim the bright red fat from the surface of the broth into a shallow bowl — this is your dipping fat. Keep the remaining broth hot as the consomme.
5. Dip each corn tortilla in the skimmed fat, lay it in a hot skillet, and top with shredded beef and a sprinkle of Oaxaca cheese.
6. Fold the tortilla over and griddle 2-3 minutes per side until crisp and the cheese is melted. Serve immediately with small bowls of the hot consomme for dunking.

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