Braised Short Rib Birria Tacos with Consommé

Maximize Winter Profits: Braised Short Rib Birria Tacos for Happy Hour

As an elite Restaurant Consultant, I'm constantly analyzing market trends and seasonal demands to identify menu items that not only delight guests but also significantly boost your bottom line. With December upon us, the call for warming, hearty, and flavorful dishes is clear. My top recommendation for your Happy Hour menu this winter is the sensationally popular and incredibly profitable Braised Short Rib Birria Taco with Consommé.

Why Braised Short Rib Birria Tacos?

This dish is a strategic choice for several reasons, especially during the colder months:

• Seasonal Comfort: Braised dishes are synonymous with winter, offering deep, rich flavors and a comforting experience that diners crave when temperatures drop.
• High Demand & Trending: Birria tacos continue to dominate culinary trends and social media feeds. This dish generates excitement and acts as a powerful draw, particularly during happy hour when guests are looking for unique, shareable, and Instagrammable experiences.
• Exceptional Profit Margins: While short ribs may seem like a premium ingredient, the preparation allows for excellent cost control. The labor-intensive braising can be done in advance, enhancing kitchen efficiency. Furthermore, the rich consommé, a byproduct of the braising liquid, adds immense perceived value at virtually no extra ingredient cost.
• Versatile & Engaging: Serving these tacos with a side of dipping consommé creates an interactive and memorable dining experience, perfect for happy hour social settings.

Profitability Analysis: Birria Tacos

Let's look at the numbers to demonstrate the potential of this menu item:

Metric	Estimated Value
Suggested Price per Plate (2 tacos)	$15.00
Estimated Food Cost per Plate	$4.00
Profit per Plate	$11.00
Expected Profit Margin	73.3%
Cost Drivers	Bone-in short ribs, dried chiles, Oaxaca cheese.

" Estimates based on avg. US wholesale prices. Actual costs may vary."

This remarkable 70%+ margin is achieved by careful sourcing, batch preparation of the braised short ribs and consommé, and optimizing portion control for the happy hour offering.

Recipe: Braised Short Rib Birria Tacos with Consommé

Ingredients (Yields 10 servings - 2 tacos per serving):

• 5 lbs Bone-in Beef Short Ribs
• 6 Ancho Chiles, destemmed and deseeded
• 4 Guajillo Chiles, destemmed and deseeded
• 2 Arbol Chiles (optional, for heat)
• 1 large White Onion, roughly chopped
• 6 cloves Garlic, peeled
• 1 (28 oz) can Crushed Tomatoes
• 4 cups Beef Broth
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Cumin powder
• 1 tbsp Mexican Oregano
• 1 tsp Ground Cloves
• 2 Bay Leaves
• Salt and Black Pepper to taste
• Vegetable oil, for searing
• 20-25 Corn Tortillas
• 1.5 lbs Oaxaca Cheese, shredded
• 1/2 cup finely diced White Onion, for garnish
• 1/2 cup chopped Cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Season short ribs generously with salt and pepper. Sear in a large Dutch oven or heavy-bottomed pot over medium-high heat until deeply browned on all sides. Remove ribs and set aside.
2. In the same pot, add a splash of oil if needed, then sauté roughly chopped white onion and garlic until softened and fragrant (about 5 minutes).
3. While onions cook, rehydrate chiles: Place destemmed and deseeded chiles in a bowl, cover with boiling water, and let sit for 15-20 minutes until softened.
4. Drain chiles and transfer to a blender with sautéed onion and garlic, crushed tomatoes, beef broth, apple cider vinegar, cumin, Mexican oregano, ground cloves, and a pinch of salt. Blend until very smooth, adding a little more broth if necessary to achieve a pourable consistency.
5. Pour the chile mixture back into the Dutch oven. Bring to a simmer, then return the seared short ribs to the pot. Add bay leaves. Ensure ribs are mostly submerged; add more beef broth if needed.
6. Cover and braise in a preheated oven at 325°F (160°C) for 3-4 hours, or until the short ribs are fork-tender and easily pull apart from the bone.
7. Remove short ribs from the pot and let cool slightly. Strain the braising liquid (consommé) through a fine-mesh sieve, pressing on solids to extract maximum liquid. Discard solids. Skim excess fat from the consommé if desired. Shred the short ribs, discarding bones and excess fat.
8. To assemble tacos: Heat a comal or flat-top griddle over medium heat. Dip one side of a corn tortilla into the consommé (the fat-rich top layer is best for flavor and crisping). Place wet side down on the hot comal.
9. Add a spoonful of shredded short rib and a generous amount of Oaxaca cheese to the tortilla. Once the cheese begins to melt and the bottom of the tortilla is crispy and golden, fold the taco in half.
10. Continue cooking, pressing down gently, until both sides are crispy and golden. Repeat with remaining tortillas.
11. Serve two birria tacos per plate with a small cup of warm consommé for dipping, garnished with finely diced white onion, chopped cilantro, and a lime wedge.

Chef's Tips for Efficiency and Flavor:

• Quality Short Ribs: Source good quality, bone-in short ribs. The bone adds significant flavor to the braising liquid.
• Batch Preparation: The short ribs can be braised, shredded, and the consommé strained and stored a day or two in advance. This streamlines service during busy happy hour periods.
• Consommé is Key: Ensure your consommé is well-seasoned and hot. It's not just for dipping; a small amount can be used to moisten the tortillas before grilling, creating that signature crispy, flavorful exterior.
• Cheese Choice: Oaxaca cheese is ideal for its melting properties and mild, creamy flavor, but a good quality Monterey Jack can be substituted.
• Garnish Freshness: The fresh crunch of white onion and herbaceous cilantro are crucial contrasts to the rich meat. Don't skip these.

Allergens:

Dairy (Oaxaca cheese), Beef, Corn.

FAQ: People Also Ask

Q: What makes birria tacos different from regular tacos?

A: Birria tacos feature slow-cooked, tender meat (traditionally goat or beef) that is braised in a rich, flavorful chile-infused broth. The tortillas are often dipped in this broth (consommé) and then grilled until crispy, with melted cheese and the braised meat inside. The distinguishing factor is the rich dipping consommé that accompanies the tacos.

Q: How can I ensure the tacos stay crispy for happy hour service?

A: The key is to grill them to order. Dipping the tortilla briefly in the consommé before placing it on a hot comal or griddle, and then pressing gently as the cheese melts, will create a perfectly crispy exterior. Avoid overcrowding the griddle, which can steam rather than crisp the tortillas.

Q: Is birria a good menu item for winter?

A: Absolutely. The slow-braised, rich meat and spicy, warming broth make birria tacos an ideal comfort food for colder winter months. They are hearty, satisfying, and offer a cozy culinary experience that diners seek during this season.

Q: Can I prepare the short ribs in advance?

A: Yes, in fact, it's highly recommended for operational efficiency. The short ribs can be braised, shredded, and the consommé prepared and stored separately up to 2-3 days in advance. This allows for quick assembly and grilling during peak service times, ensuring consistency and reducing happy hour labor.