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Savory Birria Tacos Recipe with Rich Consommé Easy and Delicious

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A hearty and soul-soothing birria tacos recipe featuring slow-simmered beef chuck in a rich, spicy consommé, perfect for dipping crispy tortillas and enjoying a comforting meal.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • 5 dried guajillo chilies, stemmed and seeded
  • 3 dried ancho chilies, stemmed and seeded
  • 4 garlic cloves, peeled
  • 1 large white onion, quartered
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 2 whole cloves
  • 1 tablespoon apple cider vinegar
  • 2 cups beef broth
  • Salt and freshly ground black pepper, to taste
  • 12 corn tortillas
  • 1 cup shredded mozzarella or Oaxaca cheese
  • Chopped fresh cilantro, for garnish
  • Diced white onion, for garnish
  • Lime wedges, for squeezing
  • Optional: Mexican crema or sour cream, for topping
  • Optional: Pickled jalapeños for a spicy kick

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Soak them in hot water for 15 minutes to soften.
  2. Drain the chilies and add them to a blender along with garlic, quartered onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth, adding more broth if needed to reach a thick sauce consistency.
  3. Season the beef chunks generously with salt and black pepper. Place them in a Dutch oven or heavy pot.
  4. Pour the chili marinade over the beef, then add the remaining 1 cup beef broth. Bring to a gentle simmer over medium heat, then reduce to low and cover. Let it simmer for about 2 hours, or until the beef is tender and easy to shred. Stir occasionally and check liquid levels, adding water or broth if needed.
  5. Remove the beef from the pot and shred it using two forks. Set aside. Strain the cooking liquid through a fine mesh sieve into a bowl to collect the consommé; discard solids.
  6. Heat a skillet over medium heat. Dip each corn tortilla briefly into the consommé, then place it in the skillet. Sprinkle shredded cheese on one half, add some shredded beef, fold the tortilla over, and cook until crispy and golden on both sides, about 2-3 minutes per side. Repeat with remaining tortillas.
  7. Serve the tacos hot with bowls of warm consommé for dipping. Garnish with chopped cilantro, diced onion, and a squeeze of fresh lime. Add crema or pickled jalapeños if desired.

Notes

Keep the consommé warm on low heat while assembling tacos for perfect dipping. If consommé tastes too intense, dilute with a splash of water or broth. Use fresh, sturdy corn tortillas to prevent sogginess. For dairy-free, omit cheese or use plant-based cheese alternatives. Patience during simmering ensures tender meat.

Nutrition

Keywords: birria tacos, consommé, beef tacos, Mexican recipe, slow simmer, spicy marinade, comfort food, easy tacos

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