Step 5: Shred the meat
- broth
- braised meat
After the broth has cooled, remove the meat and shred, picking out any unwanted bones or remaining connective tissue. Season to taste with salt, and store in the fridge until ready to use.
Strain the remaining liquid, season to taste with salt, and reserve for serving.
Make tacos, quesadillas, tortas, or rice bowls.
- The strained consomé broth is incredibly flavorful — reheat the meat with a splash of it, and use like a jus dip for anything. Reserve any extra broth for a future braise or a quick birria ramen.