There’s something magical about Birria Tacos with Consomé—the way the tender, juicy beef and crispy tortillas come together in perfect harmony, all served with that rich, flavorful broth for dipping. If you’ve ever had the pleasure of trying birria, you already know it’s a flavor explosion. If not, prepare for a game-changer. This dish takes the classic Mexican stew and transforms it into crispy, juicy tacos, with a side of the most delicious, savory consomé (the broth) for dipping. Trust me—your taste buds are going to be so grateful for this one.
Why You’ll Love Birria Tacos with Consomé
Flavors that Wow: The beef is marinated in a blend of earthy spices, garlic, and chiles, slow-cooked until it’s fall-apart tender. The consomé (broth) is savory, aromatic, and packed with rich flavor, making the tacos even more mouthwatering.
Perfect for Any Occasion: Whether you’re hosting a casual taco night or celebrating something special, these birria tacos are sure to be a hit. They’re fun, interactive, and everyone loves dipping those crispy tacos into the broth.
Tender, Juicy Meat: The beef is simmered low and slow, making it ultra-tender and infused with all the spices. The texture of the meat paired with crispy tortillas is pure bliss.
Customizable: You can adjust the level of heat by playing with the amount of chili peppers in the consomé or add toppings like cilantro, onions, and lime to suit your taste.
Crowd-Pleasing: It’s hard not to love these tacos, making them a perfect dish for gatherings. You’ll be the star of any party with this flavorful feast.
Ingredients
Here’s everything you’ll need to make this incredible birria and consomé:
For the Birria:
- Beef (Chuck roast or short ribs): The perfect cut for slow cooking—rich in flavor and will shred beautifully.
- Dried Guajillo Chiles: These provide a rich, smoky flavor that’s not too spicy.
- Dried Ancho Chiles: Another type of dried pepper, adding a mild sweetness and deep color to the consomé.
- Garlic: For aromatic depth.
- Onion: Sweetness and flavor that infuse the broth.
- Tomato: Adds richness and a slight acidity to balance out the broth.
- Bay Leaves: For an aromatic, herbal touch.
- Cinnamon Stick: Adds a warm, slightly sweet note to the broth.
- Cloves: For a hint of earthy warmth.
- Cumin: Adds an earthy, slightly citrusy flavor.
- Thyme: For a subtle herbaceous flavor.
- Oregano: Complements the other spices perfectly.
- Beef Broth: The base of your consomé, bringing all the flavors together.
For the Tacos:
- Corn Tortillas: These are essential for the crispy, delicious tacos. You can use flour tortillas if you prefer, but corn gives that perfect texture.
- Cheese (optional): Some people like adding cheese to the tacos for extra flavor. Oaxaca or mozzarella work well.
- Cilantro and Onion: Fresh toppings for added crunch and flavor.
- Lime Wedges: To add a zesty, fresh finish to your tacos.
- Salsa (optional): For an extra kick of heat if desired.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make some magic in the kitchen? Here’s how to make these incredible Birria Tacos with Consomé:
Step 1: Prepare the Birria Consomé
Start by removing the stems and seeds from the guajillo and ancho chiles. Heat a small skillet over medium heat and toast the chiles for about 1-2 minutes, just until fragrant. Be careful not to burn them!
Place the chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they’re softened.
Meanwhile, cut the beef into large chunks. In a large pot, add the beef, onion, garlic, tomato, bay leaves, cinnamon stick, cloves, cumin, thyme, and oregano. Add enough beef broth to cover the meat. Bring to a boil, then reduce the heat to low and simmer for about 2-3 hours, until the beef is tender and easily shreds with a fork.
Step 2: Blend the Consomé
Once the chiles are softened, blend them with a little of the soaking water in a blender until smooth. Strain the sauce through a fine mesh sieve to remove any solids.
Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and add the blended chile sauce. Stir to combine. Continue simmering for another 30 minutes to let the flavors meld together.
Step 3: Fry the Tortillas for Tacos
While the beef is simmering, heat a little bit of oil in a skillet over medium heat. Lightly fry the tortillas, just enough to make them pliable. Once they’re soft, remove them from the pan and set aside.
Step 4: Assemble the Tacos
Dip the tortillas into the consomé (broth) to soak up all that delicious flavor. Then, place the tortillas back in the skillet and add some of the shredded beef mixture and cheese (if using). Fold the tortillas over the filling and cook them in the skillet for about 2 minutes on each side, or until they’re crispy and golden brown.
Step 5: Serve and Enjoy!
Serve your birria tacos with the consomé on the side for dipping. Top with fresh cilantro, onions, and a squeeze of lime. For extra heat, add some salsa. Enjoy every crispy, juicy bite!
Nutrition Facts
Servings: 4
Calories per serving: 450
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 800mg
Total Carbohydrate: 35g
Dietary Fiber: 5g
Sugars: 6g
Protein: 40g
Vitamin A: 15%
Vitamin C: 35%
Calcium: 10%
Iron: 20%
Preparation Time
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
How to Serve Birria Tacos with Consomé
With a Side of Rice: A simple side of Mexican rice would pair wonderfully with these tacos and soak up the consomé.
Top with Avocado or Guacamole: For extra creaminess, top your tacos with a few slices of avocado or a scoop of guacamole.
Serve with Pickled Veggies: Pickled onions or jalapeños would add a zesty, tangy contrast to the rich flavor of the tacos.
Enjoy with a Cold Beverage: These tacos are best paired with a cold drink, like a classic Mexican horchata or a cold cerveza.
Additional Tips
- Make it Ahead: You can make the beef and consomé a day in advance to save time. The flavors will deepen and improve overnight.
- Adjust the Heat: Feel free to add more chili peppers to the consomé if you like it spicier, or remove them for a milder flavor.
- Crispier Tacos: If you like extra crispy tacos, you can cook them a little longer in the pan or even use a griddle for that perfect crunch.
FAQ Section
Q1: Can I use a slow cooker for this recipe?
A1: Yes! You can make the birria in a slow cooker by following the same steps for preparing the beef and consomé, then cooking it on low for 6-8 hours or until the beef is tender.
Q2: Can I use other types of meat besides beef?
A2: Yes! Goat meat is traditional for birria, but you can also use lamb or pork if you prefer.
Q3: How long does the consomé keep?
A3: You can store the consomé in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months.
Q4: Can I make the tortillas from scratch?
A4: Absolutely! Homemade corn tortillas would be amazing with this recipe. Just be sure to warm them through before dipping them in the consomé.
Q5: What can I substitute for beef broth?
A5: You can use chicken broth or vegetable broth as a substitute for beef broth, depending on your preference.
Q6: Can I make this recipe spicier?
A6: Yes! Add more dried chiles like chipotles for extra heat, or toss in some fresh jalapeños while cooking.
Q7: Can I use flour tortillas instead of corn tortillas?
A7: Yes, flour tortillas will work too, but corn tortillas give birria tacos that signature texture and flavor.
Q8: Can I make birria tacos without frying the tortillas?
A8: You can skip the frying step if you prefer soft tacos. Just dip the tortillas in the consomé and load them up with the filling.
Q9: Can I make the birria ahead of time?
A9: Yes! Birria tastes even better the next day, so feel free to make it ahead and reheat it when ready to serve.
Q10: Can I add cheese to the consomé?
A10: While cheese isn’t traditionally added to consomé, you could sprinkle
some over the top of your tacos or enjoy it as a topping for extra richness.
Conclusion
Birria Tacos with Consomé are the epitome of comfort food. With their tender, flavorful beef, crispy tortillas, and savory broth for dipping, they’re sure to become a favorite in your recipe rotation. Whether you’re sharing them with friends or enjoying them solo, these tacos are the perfect combination of textures and bold flavors. So grab your ingredients, get cooking, and dive into this delicious Mexican classic!
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Birria Tacos with Consomé Recipe
- Total Time: 3 hours 30 minutes
- Yield: 10–12 servings 1x
Description
These Birria Tacos with Consomé are a flavorful and comforting Mexican dish made with tender, slow-cooked beef in a rich, spiced broth, served in crispy tortillas and paired with savory consomé for dipping. The ultimate taco experience! Perfect for special occasions, taco nights, or just to satisfy your cravings for bold, hearty flavors.
Ingredients
For the Birria:
- 2 lbs beef chuck roast (or beef short ribs)
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile, stems and seeds removed (optional, for added depth)
- 4 cloves garlic
- 1 medium onion, quartered
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1/2 tsp ground cinnamon
- 3 cloves
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth (or water)
- 2 bay leaves
For the Tacos:
- 10–12 corn tortillas
- 1 cup chopped fresh cilantro
- 1/2 cup chopped onion
- Lime wedges (for serving)
- 1–2 cups shredded cheese (optional, for quesabirria tacos)
For the Consomé:
- 2 cups of the birria cooking liquid (strained)
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges (for serving)
Instructions
- Prepare the Birria:
In a large pot or Dutch oven, heat the dried chiles over medium heat for 2-3 minutes, just until fragrant, to release their oils. Then, add the chiles to a bowl of hot water and let them soak for 15 minutes until softened. - Blend the Sauce:
In a blender, add the softened chiles, garlic, onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, salt, pepper, and 1 cup of beef broth. Blend until smooth, creating a thick sauce. - Cook the Beef:
In a large pot, heat a little oil over medium-high heat. Brown the beef roast on all sides, about 4-5 minutes per side. Once browned, remove the beef and set it aside. Add the chile sauce to the pot, scraping up any browned bits from the bottom. Add the beef broth, bay leaves, and beef roast back into the pot. Bring to a simmer. - Slow Cook the Birria:
Cover and reduce the heat to low. Let the beef simmer for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds. Once the beef is cooked, remove it from the pot and shred it using two forks. Strain the broth to remove any solids and set it aside for the consomé. - Make the Consomé:
In a small pot, combine the strained birria cooking liquid with the chopped onion and cilantro. Bring to a simmer and cook for about 5 minutes to allow the flavors to blend. Keep warm. - Assemble the Tacos:
Heat the corn tortillas on a griddle or skillet until lightly browned and warm. To make quesabirria tacos, add a little shredded cheese to the tortilla, allowing it to melt. Add a spoonful of shredded beef, and fold the tortilla in half. - Fry the Tacos (optional):
For crispy tacos, heat a small amount of oil in a skillet and fry the filled tortillas until golden and crispy on both sides. - Serve:
Serve the tacos hot with the consomé on the side for dipping. Garnish with chopped cilantro, onions, and lime wedges.
Notes
- If you prefer a spicier version, you can add a couple of dried chipotle peppers to the chile blend for a smoky, spicy kick.
- The beef can be made ahead of time and stored in the fridge for up to 3 days, or frozen for up to 3 months.
- For a more traditional birria, you can use lamb or goat meat in place of beef.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g8
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg