Crispy Birria and Avocado Tacos

Tacos Recipes For Chefs

Crispy Birria and Avocado Tacos


  • 2 EA Beef birria tacos, shredded
  • 1/2 oz Cilantro Onion Pico
  • 2 oz Roasted Poblano Guacamole
  • 4 oz Beef Consommé broth, hot
  • Braised Beef Tacos
  • 2 oz Beef Consommé broth, hot
  • 2 EA Corn tortilla, prepared
  • 3 oz Oaxaca cheese, shredded
  • 6 EA Avocados From Mexico, sliced
  • 2 oz Barbacoa beef, shredded, prepared
  • Onion and Cilantro Pico
  • 3 oz Yellow onion, diced small
  • 1 oz Cilantro, fresh, chopped rough
  • 1/2 oz Lime juice, fresh
  • Beef Consommé
  • 6 EA Guajillo chiles, toasted, soaked
  • 4 EA Pasilla chiles, toasted, soaked
  • 12 oz Soaked chiles water, reserved
  • 6 EA Garlic clove, fresh
  • 10 EA Cloves, whole
  • 1 EA Cinnamon stick, whole
  • 1/4 tsp Cinnamon, ground
  • 1 tsp Mexican oregano, dried, ground
  • 1 1/2 tsp Cumin seeds, whole
  • 16 oz Roma tomato, fresh, halved
  • 4 oz Yellow onion, diced
  • 2 oz White wine vinegar, prepared
  • 32 oz Beef broth, prepared
  • 2 EA Bay leaf, dried
  • 32 oz Barbacoa beef, shredded, prepared with juice
  • Roasted Poblano Guacamole
  • 4 EA Avocados From Mexico, whole, fresh
  • 2 Tbsp Lime juice
  • 1/2 tsp Kosher salt
  • 2 Tbsp White onion, chopped fine
  • 1/4 c Poblano pepper, roasted, chopped
  • 2 Tbsp Cilantro, chopped fine


    Roasted Poblano Guacamole
  1. Remove stem from avocado and cut it in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart.
  3. Remove pit from avocado.
  4. Scoop out the pulp from the avocado and place into a large bowl. Gently mash the avocados with lime juice and salt.
  5. Gently fold in onions, poblano peppers, and cilantro.
  6. Transfer guacamole to a clean serving dish.
  7. Garnish guacamole with cilantro or favorite topping. Serve as needed.
    Beef Consommé
  1. In a large, heavy-bottomed pot, over medium heat add guajillo and pastilla chiles.
  2. Toast the chiles for 1 to 2 minutes, moving frequently to ensure they don't scorch.
  3. Remove to a medium bowl and cover with enough boiling water to cover the chiles, about 3 cups.
  4. Use a small plate or bowl to completely submerge the chiles.
  5. Let sit for 20 minutes or until rehydrated and pliable.
  6. Remove the chiles and reserve the liquid.
  7. Increase the heat in the dutch oven to medium high and add vegetable oil.
  8. In a blender add chiles, garlic, cinnamon, oregano, cumin, tomatoes, onion, and vinegar to the Chile liquid.
  9. Blend for about a minute or until the mixture becomes a pourable paste.
  10. Add the beef broth, bay leaf, and prepared beef to the pot over medium heat.
  11. Add the chile paste and bring the birria to a simmer for approx. 10 minutes.
  12. Discard the bay leave and onion.
  13. Reserve all the broth/consommé. Taste the consommé and season with salt and pepper.
  14. Bring to a simmer and taste/season again. Serve as needed.
    Onion and Cilantro Pico
  1. Place all ingredients into a bowl and mix all ingredients together.
  2. Place into a clean container.
  3. Place plastic wrap on top of sauce and press down firmly. Cover with lid and store as per HACCP. Serve as needed.
    Braised Beef Tacos
  1. Dip the tortillas into the top layer of the reserved consommé.
  2. Place dipped tortilla onto a pre-heated flat top.
  3. Add cheese, avocado, and braised beef to one side of the tortilla.
  4. Fold the tortilla over and continue heating until cheese is melted. Serve as needed.
    Crispy Birria and Avocado Tacos
  1. Place three tacos onto the serving dish and top with cilantro and onion pico.
  2. Place a scoop of traditional guacamole into the center of the tacos. Serve as needed with side of consommé.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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