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
Scale
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.
