How to make Beef Birria Wrapped in Tetelas with Consomé

Authentic Mexican Birria with Consomé
Birria is typically eaten as a soup, but in this recipe, we'll show you how to make beef birria stuffed in a corn tortilla turnover (tetela) with the broth (consome) on the side for dipping. Inside these tetelas, you'll find juicy, slow-cooked beef birria. Tetelas hail from the Mixtec region of Mexico (which includes Puebla and Oaxaca). The savory birria broth is the perfect companion.
Eating a bowl of birria is like discovering the richness of Mexican cuisine all over again. Originally from the state of Jalisco, Mexico, birria combines a rich broth with slow-cooked meat, garnished with lime, cilantro and onions, and served with tortillas. While the original recipe calls for goat meat, each region has created unique variations.
What to Expect from This Recipe
Birria features a salty, slightly spicy broth. In this beef birria recipe, we slow-cook beef ribs, then chop the meat and reserve the broth for dipping. The meat is then placed in the tetela and topped with Adobera cheese - a fresh cheese from Guadalajara made from cow's milk. The tetela is then folded, sealed and heated until crispy, and is served alongside the broth for dipping.
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Ingredients:
For the Beef and Marinade
1.25 lbs. beef ribs
4 Guajillo or mirasol chilis
1 tsp garlic powder
1 tsp ground thyme
1 tsp pepper
2 large pinches coarse grain salt
3 whole cloves
8 tbsp white vinegar
6 ½ cups water
2 Bay leaves
For the Broth (Consomé)
½ lb. Roma tomatoes
3 ozs. yellow pear tomatoes
3 ozs spring onion
2" fermented garlic scape (stem) + 1 tbsp vegetable oil
For the Tetela, Filling and Garnish
2 ozs. fresh cilantro
1.5 ozs. adobera cheese
¾ lb. corn masa (dough)