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Birria-Inspired Sopa de Tortilla

Mexican cuisineJalisco cuisine
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Birria-Inspired Sopa de Tortilla

Sopa de Tortilla

  1. Other Soups & Stews >
  2. Other Main Course Dishes >
  3. Other Beef Dishes

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
Course
Soup
Complexity
Advanced
Units:
Scale:

Ingredients

Birria

  • 3lb beef chuck roast(cut into large chunks)
  • 5 pcs ancho chiles(dried, stemmed and seeded)
  • 5 pcs guajillo chiles(dried, stemmed and seeded)
  • 3 pcs dried arbol chiles(optional, for extra heat)
  • 6 cup beef broth
  • 1 pc white onion(roughly chopped)
  • 4 pcs garlic cloves
  • 2 pcs roma tomatoes(quartered)
  • 2 tbsp apple cider vinegar
  • 1 tsp cumin(ground)
  • 1 tsp oregano(dried Mexican)
  • 1/2 tsp thyme(dried)
  • 2 pcs bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper(ground)

Sopa de Tortilla

  • 12 pcs corn tortillas(cut into thin strips)
  • 1/2 cup vegetable oil(for frying)
  • 2 pcs avocado(sliced or diced)
  • 6 pcs lime wedges
  • 1/2 cup queso fresco(crumbled)
  • 1/2 cup sour cream
  • 1/4 cup cilantro(fresh, chopped)

Instructions

For the Birria

  1. Place dried chiles in a bowl and pour hot water over them. Let them rehydrate for 20 minutes until soft. Drain and set aside.
  2. In 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.
  3. Add 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.
  4. Remove 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

  1. Heat 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.
  2. To 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

Servings
6
Serving size (imperial)
16.9 fl oz
NutrientPer servingPer 100 mlTotal (6 servings)
Calories650.5 kcal130.1 kcal3,903 kcal
Protein45.2 g9 g271.2 g
Fat35.8 g7.2 g214.8 g
Carbs30.1 g6 g180.6 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.

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