Ingredients

For the Birria Marinade:

  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 dried chipotle chile, stemmed and seeded
  • 1 cup water (for soaking chiles)
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup apple cider vinegar
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Tacos:

  • 1.5 lbs ribeye steak (about 2 medium steaks)
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons vegetable oil (for searing)
  • Lime wedges, for serving

For the Consommé:

  • 2 cups beef broth
  • 1 cup reserved marinade
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Equipment

  • Blender or food processor
  • Large skillet or griddle
  • Medium saucepan
  • Tongs
  • Baking sheet (optional, for crisping tortillas)

Instructions

Step 1: Prepare the Birria Marinade

  1. Toast the dried ancho, guajillo, and chipotle chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
  2. Transfer the chiles to a bowl and cover with 1 cup of hot water. Let soak for 15 minutes until softened.
  3. In a blender, combine the soaked chiles (with soaking liquid), onion, garlic, cumin, oregano, smoked paprika, cloves, cinnamon, apple cider vinegar, beef broth, tomato paste, salt, and black pepper. Blend until smooth.
  4. Reserve 1 cup of the marinade for the consommé. Place the ribeye steaks in a large resealable bag or shallow dish and pour the remaining marinade over them. Seal or cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.

Step 2: Prepare the Consommé

  1. In a medium saucepan, combine the reserved 1 cup of marinade, 2 cups beef broth, bay leaf, and ground cumin.
  2. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let simmer for 15 minutes to meld flavors.
  3. Season with salt and pepper to taste. Keep warm until ready to serve.

Step 3: Cook the Ribeye

  1. Remove the steaks from the marinade, letting excess drip off. Pat dry with paper towels for better searing.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or griddle over high heat until smoking.
  3. Sear the steaks for 3-4 minutes per side for medium-rare (adjust time for desired doneness). Remove from heat and let rest for 5 minutes.
  4. Slice the steaks thinly against the grain.

Step 4: Assemble the Tacos

  1. Heat a large skillet or griddle over medium heat and lightly grease with the remaining vegetable oil.
  2. Dip each corn tortilla into the warm consommé to lightly coat (optional for extra flavor), then place on the skillet.
  3. Sprinkle a small amount of shredded Oaxaca or mozzarella cheese onto one side of the tortilla, followed by a few slices of seared ribeye.
  4. Fold the tortilla in half to form a taco and cook for 1-2 minutes per side until the tortilla is crispy and the cheese is melted.
  5. Repeat with remaining tortillas, working in batches as needed.

Step 5: Serve

  1. Arrange the tacos on a platter and sprinkle with chopped onion and cilantro.
  2. Serve with lime wedges on the side and small bowls of warm consommé for dipping.

Serving Suggestions

  • Pair with Mexican rice or a simple cucumber and radish salad.
  • Add a side of guacamole or salsa verde for extra flavor.
  • Serve with a cold Mexican beer or a tamarind agua fresca.

Notes

  • Make Ahead: The marinade can be prepared up to 3 days in advance and stored in the refrigerator. The consommé can also be made a day ahead and reheated before serving.
  • Storage: Leftover steak and consommé can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling tacos.
  • Tortilla Tip: For extra crispy tortillas, bake them at 350°F for 5 minutes after folding to set their shape.

Nutritional Information (Approximate per Taco)

  • Calories: 250 kcal
  • Protein: 15g
  • Fat: 12g
  • Carbohydrates: 18g

Enjoy your smoky, savory Birria-Marinated Ribeye Tacos with a rich consommé dip!