This is my take on what is currently the world's most trendy taco recipe. Seriously, it's blowing up everywhere and when you make these you're going to understand what all the fuss is about. Start with a batch of my Beef Birria and then combine this super savory, aromatic consomé with amazing beef and cheese tacos to take it up to another level.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
8 tacos
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Consomé:

Directions

Instructions Checklist
  • Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.

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  • Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.

  • Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.

  • Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.

Chef's Notes:

Make Chef John's Beef Birria.

You can use beef broth instead of chicken broth.

Shred beef to desired consistency, but the finer the beef is shredded, the better it absorbs the liquid and the wetter your taco will be.

Shred your own Monterey Jack cheese instead of buying pre-shredded, since it's so much better and cheaper.

Editor's Note:

Nutrition data for this recipe does not include ingredients from Beef Birria recipe.

Nutrition Facts

337 calories; protein 17.4g 35% DV; carbohydrates 26.5g 9% DV; fat 18.7g 29% DV; cholesterol 51.8mg 17% DV; sodium 630.5mg 25% DV. Full Nutrition
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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2020
I made the Beef Birria stew which was fantastic. I then turned the leftovers into this taco dish. Again it was absolutely fantastic. Chef John is the man. Next time I make this recipe, I think I'm going to turn the leftovers into an Enchilada dish instead of tacos. As amazing as the tacos were, they were super messy, both to make and to eat. I feel like they'll taste exactly the same and be much neater to eat with a knife and fork. Either way, this was a truly outstanding recipe and I'm already thinking about the leftovers I have for lunch tomorrow :) Read More
Rating: 5 stars
11/03/2020
Best thing I've ever made. Chef John is a national treasure. Read More
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