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Flavorful Birria Tacos Recipe with Easy Rich Consomé Dipping Broth

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Tender, slow-braised beef birria tacos served with a rich, savory consomé broth for dipping. Crispy, cheesy tortillas paired with a luscious broth create a comforting and festive meal.

Ingredients

Scale
  • 3 lbs beef chuck roast or short ribs (well-marbled for tenderness)
  • 4 dried guajillo chilies (seeded, stems removed)
  • 2 dried ancho chilies (seeded, stems removed)
  • 1 chipotle pepper in adobo sauce
  • 4 garlic cloves (peeled)
  • 1 medium white onion (quartered)
  • 2 cups beef broth
  • 1/4 cup apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cloves
  • 2 bay leaves
  • Salt and black pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Fresh cilantro, chopped (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (to squeeze on top)

Instructions

  1. Place the guajillo and ancho chilies in a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain the chilies and add them to a blender along with the chipotle pepper, garlic cloves, quartered onion, apple cider vinegar, cumin, oregano, cloves, salt, and pepper. Blend until smooth, adding a splash of beef broth if needed.
  3. Cut the beef chuck into large chunks (about 3-inch pieces). Heat a tablespoon of oil in a Dutch oven over medium-high heat. Brown the meat on all sides until caramelized, working in batches if necessary.
  4. Return all browned meat to the pot. Pour the chili sauce over the meat and add 2 cups beef broth and bay leaves. Bring to a simmer, cover, reduce heat to low, and cook gently for 2.5 to 3 hours until meat is tender enough to shred.
  5. Remove meat chunks and shred with two forks. Strain the cooking liquid through a fine sieve to remove solids and seeds; this is the consomé broth.
  6. Heat a skillet over medium heat. Dip each tortilla briefly into the consomé broth, then place on the skillet. Sprinkle shredded cheese and shredded birria meat on one half of the tortilla. Fold over and cook 2-3 minutes per side until cheese melts and tortilla is crisp and browned.
  7. Serve tacos hot with warm consomé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges.

Notes

Keep the consomé warm on low heat during serving. Use beef chuck with good marbling for tender meat. For milder heat, remove seeds from chilies and reduce chipotle. Corn tortillas are naturally gluten-free. Cheese helps tortillas crisp and hold filling. Slow cooking low and slow is key for tender meat. Strain consomé thoroughly for smooth broth.

Nutrition

Keywords: birria tacos, consomé, beef birria, Mexican tacos, slow-cooked beef, dipping broth, crispy tacos, cheesy tacos

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