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Birria Tacos Recipe with Consomé – Easy Savory Dipping Delight

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These birria tacos feature tender, slow-simmered beef, crispy corn tortillas, melty cheese, and a rich, spicy consomé for dipping. Perfect for gatherings or cozy nights, this recipe brings authentic Mexican flavor to your kitchen with approachable steps and pantry-friendly ingredients.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • 1 pound beef short ribs or oxtail (optional, for richness)
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried chipotle peppers (or 1–2 teaspoons chipotle in adobo)
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 2 medium carrots, roughly chopped
  • 1 cinnamon stick (about 3 inches)
  • 4 whole cloves
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 6 cups beef broth or water
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 20–24 corn tortillas (6-inch)
  • 2 cups shredded Mexican cheese blend or Oaxaca cheese
  • 1/2 cup reserved consomé (for brushing tortillas)
  • Vegetable oil or lard (for frying)
  • Chopped white onion (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Radishes, thinly sliced (optional, for garnish)
  • Extra consomé, for dipping

Instructions

  1. Prep the dried chiles: Wipe guajillo, ancho, and chipotle chiles with a damp towel. Toast in a dry skillet over medium heat for 30–60 seconds until fragrant. Transfer to a bowl, cover with hot water, and soak for 10 minutes until softened.
  2. Make the spice paste: In a blender, combine drained chiles, 1/2 cup soaking water, onion, garlic, cinnamon stick, cloves, oregano, thyme, cumin, and apple cider vinegar. Blend until very smooth, adding more soaking water if needed.
  3. Brown the meat: Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Pat beef dry, season with salt and pepper, and brown in batches (2–3 minutes per side). Set aside.
  4. Simmer the birria: Return beef to the pot. Pour chile paste through a fine-mesh strainer over the meat, pressing solids to extract flavor. Add carrots, bay leaves, and beef broth. Stir, bring to a boil, then reduce to a gentle simmer. Cover and cook for 2–3 hours until meat is fork-tender. Skim off foam or excess fat as it cooks.
  5. Shred the birria beef: Remove beef from the pot and shred with two forks. Taste consomé and adjust salt or vinegar if needed. For a thinner broth, add water; for richer, reduce by simmering uncovered for 10 minutes.
  6. Assemble and fry the tacos: Heat skillet over medium. Dip each tortilla in consomé (fat side up), lay in hot skillet, top half with shredded birria and cheese. Fold and fry 2–3 minutes per side until crispy and golden. Repeat with remaining tortillas, adding oil as needed.
  7. Serve with consomé and garnishes: Ladle hot consomé into bowls. Serve tacos with chopped onion, cilantro, lime wedges, radishes, and extra cheese. Dunk, bite, and repeat!

Notes

Toast chiles for deeper flavor and always strain the chile paste for a smooth consomé. Save the fat skimmed from the broth for frying tacos to achieve crispy shells. For gluten-free, use 100% corn tortillas and check broth labels. Leftover birria and consomé freeze well for up to 2 months. For a vegetarian version, substitute mushrooms or jackfruit and simmer in chile broth for 45 minutes.

Nutrition

Keywords: birria tacos, consomé, Mexican tacos, beef birria, crispy tacos, authentic birria, taco night, comfort food, party food, easy Mexican recipe

Find it online: https://prismtaste.com/birria-tacos-recipe-with-consom-e-easy-savory-dipping-delight/