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Flavorful Birria Street Tacos Recipe with Consommé and Oaxacan Cheese Made Easy

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These birria street tacos feature slow-cooked beef in a rich consommé, melty Oaxacan cheese, and crispy corn tortillas, delivering an authentic and comforting Mexican street food experience.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 3 garlic cloves, peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cloves
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 cup white vinegar
  • 2 cups beef broth (preferably low sodium)
  • Salt to taste (start with 1 teaspoon)
  • 12 corn tortillas
  • 1 1/2 cups Oaxacan cheese, shredded (or mozzarella as substitute)
  • Chopped white onion and fresh cilantro for garnish
  • Lime wedges for serving
  • Optional: additional chopped chiles or hot sauce
  • Optional: chopped radishes or pickled jalapeños

Instructions

  1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes each side until fragrant but not burnt.
  2. Soak toasted chiles in hot water for 15 minutes until softened.
  3. In a blender, combine soaked chiles (discard soaking water), garlic, cumin, oregano, cloves, smoked paprika, black pepper, white vinegar, and 1 cup beef broth. Blend until smooth.
  4. Place beef chunks in a large bowl or zip-top bag, pour marinade over, and toss to coat evenly. Marinate at least 1 hour or overnight in the fridge.
  5. Transfer marinated meat and marinade into a Dutch oven. Add remaining beef broth and bring to a simmer over medium heat.
  6. Reduce heat to low, cover, and cook gently for 3-4 hours until meat is fork-tender.
  7. Remove meat and shred with two forks. Strain cooking liquid through a fine-mesh sieve to remove solids, keeping consommé warm.
  8. Heat a skillet over medium heat. Dip each corn tortilla briefly into consommé, place on skillet.
  9. Sprinkle shredded Oaxacan cheese and shredded beef onto one half of tortilla, fold over, and cook 2-3 minutes per side until cheese melts and tortilla crisps.
  10. Arrange tacos on platter with bowls of consommé for dipping. Garnish with chopped onions, cilantro, and lime wedges.

Notes

Toast chiles lightly before soaking to boost smoky flavor without bitterness. Strain consommé for a clear broth. Dip tortillas quickly to avoid sogginess. Keep consommé warm on low heat while assembling tacos. For faster cooking, use an Instant Pot with 60 minutes pressure cook time. Leftovers keep well refrigerated for up to 3 days; reheat consommé gently and crisp tacos in skillet.

Nutrition

Keywords: birria tacos, consommé, Oaxacan cheese, Mexican street food, slow-cooked beef, spicy tacos, authentic birria, easy birria recipe

Find it online: https://prismtaste.com/flavorful-birria-street-tacos-recipe-with-consomm-e-and-oaxacan-cheese-made-easy/