Birria-Inspired Sopa de Tortilla
Birria-Inspired Sopa de Tortilla
Classic DishSopa de Tortilla
Prep: 30 min • Cook: 240 min. This elevated Sopa de Tortilla features tender, slow-braised beef birria, infusing the traditional soup with rich, complex flavors. The spiced consommé, derived from the birria cooking process, forms the deeply savory base, while succulent shredded birria meat adds incredible depth and heartiness. Served with classic sopa de tortilla garnishes, this dish is a comforting and luxurious twist on a Mexican favorite.
- Preparation time
- 30 min
- Cooking time
- 4 hrs
- Total time
- 4 hrs 30 min
- Servings
- 6
Instructions
For the Birria
- 1Place dried chiles in a bowl and pour hot water over them. Let them rehydrate for 20 minutes until soft. Drain and set aside.
- 2In a blender, combine rehydrated chiles, onion, garlic, tomatoes, apple cider vinegar, cumin, oregano, and thyme. Add 1 cup of beef broth and blend until smooth. Strain the mixture through a fine-mesh sieve into a large pot or Dutch oven, pressing to extract all the liquid. Discard solids.
- 3Add the beef chuck roast to the pot with the strained chile sauce. Pour in the remaining 5 cups of beef broth, bay leaves, salt, and pepper. Ensure the beef is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours, or until the beef is fork-tender. Skim off any excess fat from the surface.
- 4Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the consommé. Keep warm.
For the Sopa de Tortilla
- 1Heat vegetable oil in a large skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp. Remove with a slotted spoon and place on paper towels to drain. Season lightly with salt.
- 2To serve, ladle the birria consommé with shredded beef into individual bowls. Arrange fried tortilla strips, avocado slices, crumbled queso fresco, and a dollop of sour cream on top. Garnish with fresh cilantro and serve with lime wedges.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 45 g
- Fat
- 36 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 45 g |
| Fat | 36 g |
| Carbs | 30 g |
Tips
- For richer flavor, sear the beef chuck roast in a hot pan before adding it to the birria sauce to develop a golden-brown crust.
- Do not overcrowd the skillet when frying tortillas. Fry in small batches to ensure even crisping and prevent the oil temperature from dropping.
- Serve immediately after assembling to ensure the tortilla strips remain crisp before soaking up the flavorful consommé.
