Birria Tacos with Consommé (Printable)
Slow-cooked spiced beef in crispy tortillas with melted cheese, served with warm dipping consommé for an authentic Mexican street food experience.
# What You'll Need:
→ Meat & Marinade
01 - 3.3 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs
03 - 2 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla chiles, stemmed and seeded
06 - 2 cups beef broth
07 - 4 cloves garlic
08 - 1 medium white onion, quartered
09 - 1 (14 oz) can diced tomatoes
10 - 2 tbsp apple cider vinegar
11 - 1 tbsp dried oregano
12 - 1 tsp ground cumin
13 - 1 tsp paprika
14 - 1/2 tsp ground cinnamon
15 - 3 whole cloves
16 - 1 bay leaf
17 - 1 1/2 tsp salt
18 - 1/4 tsp ground black pepper
→ For Frying & Assembly
19 - 18 corn tortillas
20 - 10 oz shredded Oaxaca or mozzarella cheese
21 - 1/2 cup chopped fresh cilantro
22 - 1/2 cup diced white onion
23 - Oil for frying (vegetable or canola, as needed)
24 - Lime wedges, for serving
# How To Make It:
01 - Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 10 minutes until soft, then drain well.
02 - Combine softened chiles, onion, garlic, diced tomatoes, vinegar, oregano, cumin, paprika, cinnamon, cloves, salt, and black pepper in a blender. Process until completely smooth.
03 - Place beef chuck and short ribs in a Dutch oven. Pour blended sauce over meat, add beef broth and bay leaf. Bring to simmer over medium heat, then cover and reduce to low. Cook for 3 to 3.5 hours until meat is fork-tender and shreds easily. Skim fat from surface and reserve for frying.
04 - Remove beef from pot and shred using two forks. Discard bones and bay leaf. Return shredded meat to pot and stir thoroughly to coat in consommé.
05 - Arrange chopped cilantro, diced onion, and lime wedges in separate serving bowls.
06 - Heat skillet over medium heat with reserved fat or oil. Dip tortilla into birria consommé to coat, then place on skillet. Sprinkle cheese over half the tortilla, top with meat, and fold to close. Cook 2-3 minutes per side, pressing gently, until crispy and golden. Repeat with remaining tortillas.
07 - Ladle consommé into small bowls for dipping. Serve tacos garnished with onion, cilantro, and lime wedges alongside consommé.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender after slow cooking in that spice-infused sauce, practically falling apart when you look at it
- Dipping each crispy, cheesy taco into the rich consommé transforms something already incredible into something youll daydream about
02 -
- Skim that fat from the top of your consommé and save it for frying the tortillas, its the secret to restaurant-quality flavor
- Letting the meat cool slightly in the sauce makes it easier to shred and absorbs even more flavor
03 -
- Make the meat a day ahead, the flavors develop overnight and it reheats beautifully
- If your consommé seems too thin after cooking, reduce it on the stove while you shred the meat