In this fiery collaboration, Chef2K welcomes Jessica Audiffred — the Queen of Bass — into the 2K Kitchen for a dish that hits as hard as her drops. Together they dive into the deep, rich world of Birria Tacos with consomé, blending authentic Mexican roots with chef-level technique and that signature Chef2K chaos.

Slow-braised Wagyu, toasted chiles, crispy tortillas, melted queso, and a glossy consomé built for dunking — if the food hits half as hard as Jessica’s basslines, you're absolutely going to need bigger pants.

Ingredients

For the Birria Meat

• 1 whole Wagyu chuck roast

• 4 Wagyu short ribs

• Salt & pepper (to season meat)

• Oil for searing

For the Consomé

• 3 L beef stock

• 1 can chipotle peppers in adobo

• 7 ancho chiles

• 7 guajillo chiles

• 6 garlic cloves

• 4 Roma tomatoes

• 1 whole Spanish onion (peeled & halved)

• 1 tbsp Mexican oregano

• 1 tbsp black peppercorns

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• ¼ tsp ground cloves

• ½ stick Mexican cinnamon

• 3 bay leaves

• 1 tbsp apple cider vinegar

• Juice of 3 limes

• Salt to taste

For the Tacos

• Pulled birria beef (from above)

• Corn tortillas

• Queso fresco

• Diced Spanish onion

• Fresh cilantro

• Oil or beef fat for frying

Instructions

1. Prepare the Chiles

1. Remove stems and seeds from ancho and guajillo chiles.

2. Toast lightly in a dry pan for 10–15 seconds per side.

3. Cover with hot water and soak 15–20 min until softened.

2. Sear the Meat

1. Season chuck roast & short ribs with salt and pepper.

2. Sear on all sides until deeply browned.

3. Remove and set aside.

3. Make the Consomé Base

Add to the pot: onion, tomatoes, garlic.
Sauté until lightly charred.

Then add:

• Soaked chiles

• Chipotles in adobo

• Oregano

• Peppercorns

• Cumin seeds

• Coriander seeds

• Ground cloves

• Cinnamon

• Bay leaves

• Apple cider vinegar

• Lime juice

Pour in 3 L beef stock, bring to a boil, then simmer for 15 minutes.

4. Blend the Birria Sauce

1. Remove bay leaves & cinnamon stick.

2. Blend everything until smooth.

3. Strain back into the pot for a silky finish.

5. Braise the Meat

1. Return seared beef to pot.

2. Top up with stock/water if needed.

3. Simmer on low 3–4 hrs until fall-apart tender.

4. Remove meat & shred.

5. Skim fat from consomé — save for frying tortillas.

6. Make the Birria Tacos

1. Heat birria fat in a skillet.

2. Dip tortillas quickly into consomé.

3. Fill with:

   • Shredded beef

   • Queso fresco

   • Diced onion

   • Cilantro

4. Fold & fry until crispy on both sides.

7. Serve with Consomé

• Pour consomé into bowls.

• Add onion, cilantro, lime.

• Dip hard. Enjoy immediately.