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
Scale
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