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Crispy Birria Tacos Recipe with Rich Consommé for Perfect Dipping

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These crispy birria tacos feature tender, slow-simmered beef infused with a blend of chilies and spices, pan-fried inside tortillas for a perfect crunch, served with a rich consommé for dipping. A comforting and flavorful Mexican classic that’s quick and easy to prepare.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 5 dried guajillo chilies, seeded and deveined
  • 3 dried ancho chilies, seeded and deveined
  • 1 dried chipotle chili
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 1 tbsp apple cider vinegar
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 bay leaves
  • Salt and black pepper to taste
  • 4 cups beef broth (low sodium preferred)
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Chopped fresh cilantro (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (to serve)
  • Vegetable oil or rendered beef fat (for frying)

Instructions

  1. Remove stems and seeds from dried guajillo, ancho, and chipotle chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak the toasted chilies in hot water for 20 minutes until softened.
  2. In a blender, combine softened chilies, garlic cloves, quartered onion, apple cider vinegar, oregano, cumin, smoked paprika, salt, and pepper. Blend until smooth, adding soaking water as needed to get a thick but pourable sauce.
  3. Pat the beef chunks dry and sear them in a Dutch oven over medium-high heat with a bit of oil until browned on all sides, about 5-7 minutes.
  4. Pour the chili marinade over the browned meat. Add bay leaves and beef broth just enough to cover the meat (around 4 cups). Bring to a simmer, cover, and cook on low heat for 2 to 2.5 hours until the beef is fork-tender and shreds easily. Alternatively, use a slow cooker on low for 6-8 hours.
  5. Remove the meat from the broth and shred it finely with two forks. Set aside. Strain the broth through a fine mesh strainer or cheesecloth to remove solids; this strained broth is your consommé.
  6. Dip each corn tortilla briefly into the consommé to soak up the flavor. Place the soaked tortilla on a skillet over medium heat, sprinkle a generous amount of shredded cheese, and top with shredded birria meat. Fold the tortilla over to form a taco.
  7. Fry each taco in a lightly oiled pan, pressing gently with a spatula, until the tortilla edges are golden and crispy and the cheese has melted, about 2-3 minutes per side.
  8. Serve the crispy birria tacos hot with a small bowl of warm consommé on the side for dipping. Garnish tacos with chopped onion, cilantro, and a squeeze of lime.

Notes

Use trusted brands for dried chilies for consistent flavor. For gluten-free, use corn tortillas. For dairy-free, substitute cheese with plant-based melting alternatives. Do not over-soak tortillas in consommé to avoid sogginess; about 5 seconds per side is ideal. Maintain cast iron skillet seasoning for best frying results. Consommé can be made ahead and stored refrigerated to deepen flavor. Leftover meat and consommé freeze well for up to 3 months.

Nutrition

Keywords: birria tacos, crispy tacos, consommé, Mexican recipe, beef birria, slow cooked beef, spicy tacos, comfort food

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