Ingredients

For the Birria Beef:

  • 2 lbs beef chuck roast or beef short ribs, cut into 3-inch chunks
  • 1 large white onion, roughly chopped
  • 6 garlic cloves, peeled
  • 4 dried ancho chiles, stemmed and seeded
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried chipotle chiles, stemmed and seeded
  • 2 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 tbsp dried oregano (preferably Mexican)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil

For the Fries:

  • 2 lbs russet potatoes, cut into 1/4-inch fries (or frozen fries)
  • Vegetable oil for frying (or use an air fryer)
  • Salt to taste

For the Consommé:

  • Reserved braising liquid from birria beef
  • 1-2 cups beef broth (to adjust consistency)
  • 1 tbsp lime juice
  • 1/4 cup chopped fresh cilantro (optional)

Toppings:

  • 1 cup shredded mozzarella or Oaxaca cheese
  • 1/2 cup diced white onion
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving
  • Optional: sour cream, guacamole, or pickled jalapeños

Equipment

  • Large pot or Dutch oven
  • Blender
  • Large skillet or deep fryer
  • Baking sheet
  • Tongs
  • Strainer

Instructions

Prepare the Birria Beef:

  1. Toast the Chiles: In a dry skillet over medium heat, toast the ancho, guajillo, and chipotle chiles for 1-2 minutes until fragrant. Be careful not to burn them.
  2. Soak the Chiles: Place the toasted chiles in a bowl, cover with hot water, and soak for 15-20 minutes until softened.
  3. Blend the Sauce: Drain the chiles and add them to a blender with the onion, garlic, diced tomatoes, oregano, cumin, coriander, and 1 cup of beef broth. Blend until smooth.
  4. Sear the Beef: Season the beef chunks with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 5-7 minutes per batch. Remove and set aside.
  5. Braise the Beef: Return the beef to the pot. Pour the blended chile sauce over the beef, add the remaining 1 cup beef broth, cinnamon stick, bay leaves, and apple cider vinegar. Bring to a boil, then reduce to a simmer. Cover and cook for 3-4 hours on low heat, or until the beef is fork-tender and easily shreds.
  6. Shred the Beef: Remove the beef from the pot, shred it using two forks, and set aside. Remove the cinnamon stick and bay leaves from the braising liquid.

Prepare the Consommé:

  1. Strain the Liquid: Strain the braising liquid into a bowl to remove solids. Skim excess fat if desired.
  2. Adjust Consistency: Return the liquid to the pot, add 1-2 cups of beef broth to achieve a dippable consistency, and simmer for 5-10 minutes. Stir in lime juice and optional cilantro. Season with salt to taste. Keep warm.

Prepare the Fries:

  1. Cut and Soak Potatoes (if using fresh): Peel (optional) and cut potatoes into 1/4-inch fries. Soak in cold water for 30 minutes to remove excess starch, then pat dry.
  2. Fry the Potatoes: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the potatoes in batches for 4-5 minutes until golden and crispy. Drain on paper towels and season with salt. Alternatively, use an air fryer at 400°F (200°C) for 20-25 minutes, shaking halfway through.
  3. Optional (Frozen Fries): If using frozen fries, cook according to package instructions (oven or air fryer).

Assemble the Dish:

  1. Melt the Cheese: Preheat the oven to 400°F (200°C). Spread the fries on a baking sheet, top with shredded birria beef and shredded cheese. Bake for 5-7 minutes until the cheese is melted and bubbly.
  2. Add Toppings: Sprinkle diced onion and chopped cilantro over the fries. Add optional toppings like sour cream, guacamole, or pickled jalapeños.
  3. Serve: Serve the fries hot with a side of warm consommé for dipping or drizzle some consommé over the fries for extra flavor. Provide lime wedges for squeezing.

Serving Suggestions

  • Serve with extra lime wedges for a fresh, tangy kick.
  • Pair with a cold Mexican lager or agua fresca.
  • For a spicier kick, add a dash of hot sauce to the consommé.

Notes

  • Make Ahead: The birria beef can be made a day in advance and stored in the fridge. Reheat gently before assembling.
  • Storage: Store leftover beef and consommé separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.
  • Freezing: The shredded birria beef and consommé can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Prep Time

  • Total: 4 hours (including braising time)
  • Active: 45 minutes

Servings

  • Serves 4-6

Enjoy your Birria Beef Consommé Fries!