If you have ever craved the soul-soothing flavors of Mexican street food, then this Birria Tacos with Consomé Recipe will instantly become your go-to comfort dish. Imagine tender, slow-cooked beef richly infused with smoky, warm spices and bathed in a vibrant chili sauce, wrapped in a crisp, cheesy tortilla, and accompanied by a flavorful, aromatic broth perfect for dipping. It’s not just a meal; it’s an experience that captures the heart and warmth of traditional Mexican cuisine right in your own kitchen.
Ingredients You’ll Need
This recipe leans on a handful of simple yet incredibly impactful ingredients. Each one plays a crucial role in delivering layers of flavor, irresistible texture, and that gorgeous deep red hue that makes birria tacos so photogenic and delicious.
- 3 pounds beef chuck roast: This cut becomes beautifully tender when slow-cooked, melting in your mouth with every bite.
- 1 dried guajillo chili: Adds mild heat and fruity smokiness.
- 2 dried ancho chilies: Bring a rich, sweet earthiness to the sauce.
- 2 dried pasilla chilies: Provide depth and a subtle chocolatey note.
- 1 white onion (quartered): Roasted to add sweetness and caramelized flavor.
- 6 cloves garlic: Essential for that unmistakable savory punch.
- 1 large tomato (quartered): Adds a juicy, tangy base to the sauce.
- 1 tablespoon apple cider vinegar: Brightens the sauce with a gentle acidity.
- 2 teaspoons dried oregano: Infuses a touch of herbal warmth.
- 1 teaspoon ground cumin: Adds earthiness and depth.
- 1/2 teaspoon ground cinnamon: Brings a hint of sweet warmth.
- 1/4 teaspoon ground cloves: Provides aromatic intensity.
- 1 teaspoon smoked paprika: Imparts smoky richness.
- 3 cups beef broth: Enhances the sauce’s body and flavor complexity.
- 2 bay leaves: Add subtle herbal notes during cooking.
- Salt and pepper: To taste, for seasoning everything perfectly.
- Corn tortillas: The classic choice for authentic texture and taste.
- 1 cup shredded Oaxaca or mozzarella cheese: Melts perfectly inside the tacos, giving that gooey, cheesy joy.
- Chopped white onion and fresh cilantro: For garnishing and fresh contrast.
- Lime wedges: To add a bright squeeze of citrus at the end.
How to Make Birria Tacos with Consomé Recipe
Step 1: Toast and Soak the Chilies
To build a deep, smoky foundation for your consomé, start by toasting the dried guajillo, ancho, and pasilla chilies in a dry skillet over medium heat. Toasting until fragrant—around 1 to 2 minutes—unleashes their complex flavors. Then, soak them in hot water for 10 minutes to soften, which makes blending a breeze and extracts their vibrant color and taste into the sauce.
Step 2: Roast the Vegetables
While the chilies are soaking, roast the quartered white onion, garlic cloves, and tomato in the skillet until they develop a beautiful light char. This step caramelizes their natural sugars, adding a sweet, smoky depth that perfectly balances the heat and spices in your birria sauce.
Step 3: Blend the Sauce
Drain the chilies, then blend them together with the roasted vegetables, apple cider vinegar, oregano, cumin, cinnamon, cloves, smoked paprika, and 1 cup of beef broth until you get a silky, smooth sauce. This vibrant red sauce will be the star of your birria—rich, deeply flavored, and packed with the soul of the dish.
Step 4: Prepare the Beef
Season your beef chuck roast generously with salt and pepper. Place it in a large Dutch oven or slow cooker and pour the chili sauce over it. Add the remaining 2 cups of beef broth and the bay leaves. Stir gently to coat the beef completely in the sauce and spices. This slow simmering will transform the tough chuck roast into tender, shreddable perfection.
Step 5: Slow Cook Until Tender
Cover your pot and cook the beef on low heat. For stovetop cooking, let it simmer for 3 to 4 hours until the beef is fork-tender. If using a slow cooker, plan for 6 to 8 hours on low. This long, slow cooking melds the flavors and gives you that indispensable melt-in-your-mouth texture that defines birria.
Step 6: Shred and Soak
Once cooked, carefully remove the beef and shred it with two forks. Return the shredded beef to the pot so it soaks up all the savory consomé juices. This step ensures every bite is bursting with moist, spicy flavor.
Step 7: Assemble the Tacos
Heat a skillet or griddle over medium heat. Dip each corn tortilla into the top layer of the consomé broth, coating it lightly, and place it in the skillet. Sprinkle a generous handful of shredded Oaxaca or mozzarella cheese on one half, add some shredded beef, and fold the tortilla to create a taco. Cook until crispy and golden on both sides—that dreamy crispy-cheesy crust is the ultimate indulgence.
How to Serve Birria Tacos with Consomé Recipe
Garnishes
Topping your tacos with chopped white onion and fresh cilantro adds a fresh, crisp note that cuts through the rich, spicy beef. A squeeze of lime juice is essential—it brings a lively brightness that wakes up every flavor and makes each bite irresistible.
Side Dishes
Serve these tacos with warm bowls of the consomé for dipping—this rich, flavorful broth accentuates the meaty goodness of the tacos. For a more substantial spread, pair with Mexican rice, refried beans, or a crisp jicama slaw to add texture and variety to the meal.
Creative Ways to Present
For a fun twist, try serving your birria tacos deconstructed in small bowls for a family-style “build-your-own” feast. Or turn leftover birria into a filling for quesadillas, enchiladas, or even a hearty birria ramen, proving just how versatile this recipe can be!
Make Ahead and Storage
Storing Leftovers
Leftover birria freezes beautifully and tastes even better the next day after the flavors have had time to meld. Store cooled birria in an airtight container in the refrigerator for up to 4 days. Keep the consomé separate to maintain its clarity and flavor integrity.
Freezing
Place shredded birria and consomé in separate freezer-safe containers or bags. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results—flavors and texture will remain just as delightful as freshly cooked.
Reheating
Reheat the birria slowly over low heat on the stove, adding a touch of reserved consomé if needed to keep it moist. Warm up the tortillas and cheese separately on a skillet before assembling your tacos fresh. Reheat the consomé gently so it stays piping hot without boiling off the delicate flavors.
FAQs
Can I use a different meat for birria tacos?
Absolutely! While beef chuck roast is classic, you can experiment with lamb or short ribs for added richness. The key is to slow-cook until tender, allowing the meat to soak up the vibrant chili sauce and spices.
How spicy are birria tacos?
The heat level is moderate and comes from the dried chilies used in the sauce. If you prefer more spice, you can add chipotle peppers or extra chilies when blending. For a milder version, reduce the number of chilies or remove the seeds thoroughly.
What cheese works best for birria tacos?
Oaxaca is the traditional choice, prized for its meltability and mild flavor. Mozzarella is a fantastic substitute if Oaxaca is hard to find. Both provide that perfect gooey texture that complements the crispy tortillas beautifully.
Can I make this recipe on the stovetop only?
Yes! The recipe works wonderfully on the stovetop with a heavy pot or Dutch oven. Just monitor the heat to keep it low and cook until the beef is tender. This gives you full control over the cooking process and flavor development.
What is consomé and why is it served with the tacos?
Consomé is the rich, flavorful broth from the slow-cooked birria. It is served alongside the tacos for dipping and sipping, enhancing the overall experience with a warm, savory drink that captures all the spices and juices of the dish.
Final Thoughts
There is something undeniably magical about crafting and savoring this Birria Tacos with Consomé Recipe at home. Each step, from toasting chilies to assembling the perfectly crispy, cheesy tacos, is a rewarding journey into bold Mexican flavors. Invite your loved ones to share in this culinary adventure and watch as these tender, juicy tacos steal the spotlight at your table every time. Go ahead, try it—you’re going to love every single bite!
Print
Birria Tacos with Consomé Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This authentic Birria Tacos with Consomé recipe features tender, slow-cooked beef chuck roast simmered in a rich, smoky chili sauce made from dried guajillo, ancho, and pasilla chilies. The meat is shredded and stuffed into crisped corn tortillas layered with melted Oaxaca or mozzarella cheese, served alongside a flavorful consomé broth for dipping. Garnished with fresh chopped onions, cilantro, and lime wedges, this Mexican street food favorite offers a perfect blend of spicy, savory, and tangy flavors in every bite.
Ingredients
For the Birria and Consomé:
- 3 pounds beef chuck roast, cut into large chunks
- 1 dried guajillo chili, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 1 white onion, quartered
- 6 cloves garlic, peeled
- 1 large tomato, quartered
- 1 tablespoon apple cider vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 3 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
For the Tacos:
- Corn tortillas
- 1 cup shredded Oaxaca or mozzarella cheese
- Chopped white onion and fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Toast and Soak Chilies: In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chilies for 1–2 minutes until fragrant. Transfer them to a bowl and cover with hot water to soak for 10 minutes.
- Char Vegetables: Using the same skillet, add the quartered white onion, peeled garlic cloves, and quartered tomato. Roast them until they are lightly charred and fragrant.
- Blend Sauce: Drain the soaked chilies and place them in a blender along with the charred vegetables, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, ground cloves, smoked paprika, and 1 cup of beef broth. Blend everything until smooth to create the birria chili sauce.
- Prepare Beef: Season the beef chuck roast chunks generously with salt and pepper. Place the beef in a large Dutch oven or slow cooker.
- Cook Birria: Pour the blended chili sauce over the beef. Add the remaining 2 cups of beef broth and bay leaves, then stir to combine. Cover and cook on the stovetop over low heat for 3–4 hours or in a slow cooker on low for 6–8 hours until the beef is fork-tender and easily shredded.
- Shred Beef: Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot to soak in the flavorful consomé juices.
- Make Tacos: Heat a skillet or griddle over medium heat. Dip each corn tortilla into the top layer of the consomé broth to coat it, then place it on the skillet. Sprinkle shredded cheese over one half of the tortilla, add a portion of the shredded beef on top, and fold the tortilla to form a taco.
- Cook Tacos: Cook the assembled tacos until they are crispy, golden, and the cheese is melted, flipping to brown both sides evenly.
- Serve: Serve the tacos hot with a small bowl of warm consomé for dipping. Garnish the tacos with chopped white onion, fresh cilantro, and a squeeze of lime for added brightness and flavor.
Notes
- You can substitute some beef chuck with lamb or short ribs for extra richness.
- For a spicier kick, add an extra dried chili or a chipotle pepper into the sauce blend.
- This recipe yields excellent leftovers and freezes well for future meals.
