Birria Tacos with Consomé Recipe

If you’re craving a dish that bursts with bold flavors and satisfying textures, look no further than this unforgettable Birria Tacos with Consomé Recipe. Rich, tender beef simmered in a fragrant blend of chilies and spices comes together to create a saucy masterpiece you can dip your tacos in for that extra oomph. Every bite is a warm hug of cheesy, savory goodness paired perfectly with its accompanying consomé broth, making these tacos a true celebration of authentic Mexican cuisine. Trust me, once you try this recipe, Birria Tacos with Consomé Recipe will quickly become a beloved favorite in your kitchen and beyond.

Ingredients You’ll Need

Gathering just the right ingredients is the secret to achieving that rich, authentic flavor in your Birria Tacos with Consomé Recipe. Each component contributes a specific depth—whether it’s the earthy dried chilies, tender beef chuck, or vibrant toppings—that makes every bite sing with mouthwatering taste and satisfying texture.

• 3 pounds beef chuck roast: Perfect balance of fat and meat for a tender, juicy filling.
• Dried ancho chili: Adds a smoky mild heat essential for the birria flavor.
• Dried guajillo chilies: Slightly sweet and tangy to build complex spice layers.
• Dried pasilla chili (optional): Adds a deeper, rich undertone if you want more flavor complexity.
• 1 tablespoon oil: Needed to sear the beef and build a great base for the stew.
• 1 small onion (chopped): Provides sweetness and depth to the sauce.
• 4 cloves garlic: Infuses the birria broth with bold, aromatic punch.
• 2 Roma tomatoes (quartered): Bring acidity and body to the sauce.
• 1/4 cup apple cider vinegar: Brightens and balances the richness of the meat.
• 1 teaspoon cumin: Adds warm earthiness that’s signature to this dish.
• 1 teaspoon dried oregano: Offers fragrant herbal notes for depth.
• 1/2 teaspoon ground cinnamon: A subtle warmth that elevates the chili blend.
• 1/2 teaspoon ground cloves: Adds understated sweetness and complexity.
• 2 bay leaves: Introduce an aromatic background beast.
• Salt and pepper to taste: Essential for seasoning perfectly.
• 4 cups beef broth or water: The flavorful base for your consomé.
• Corn tortillas: The perfect traditional vessel for your birria tacos.
• 1–2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese: Melts deliciously and provides gooey texture.
• Chopped white onion: Classic topping for crunch and sharpness.
• Fresh cilantro: Brightens and freshens each bite.
• Lime wedges: Adds a zesty finishing touch to every taco.

How to Make Birria Tacos with Consomé Recipe

Step 1: Prepare the Chilies and Sauce

Start by removing the stems and seeds from your dried ancho, guajillo, and optional pasilla chilies. Toast them gently in a dry skillet over medium heat for about one to two minutes until they release their rich aroma—this step unlocks their smoky flavors. Next, soak the toasted chilies in hot water for ten minutes until they soften, making them easier to blend into a smooth, flavorful sauce.

Step 2: Blend the Sauce Ingredients

Into your blender, toss the softened chilies along with quartered Roma tomatoes, garlic cloves, chopped onion, apple cider vinegar, cumin, oregano, cinnamon, cloves, and one cup of beef broth. Blend everything until completely smooth, creating the lush, deeply flavored base essential for your birria and consomé.

Step 3: Sear the Beef and Simmer

Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Season your beef chuck pieces generously with salt and pepper. Sear them on all sides until a perfect brown crust forms—this caramelization is key for flavor. Pour your blended sauce over the beef, toss in the bay leaves, then add the remaining beef broth. Cover and let it simmer gently for about three hours until the beef is so tender it falls apart with a fork. If you prefer, use a slow cooker or pressure cooker to save time while achieving the same melt-in-your-mouth texture.

Step 4: Shred and Prepare Consomé

Once the beef is tender, remove it from the pot and shred it finely. Meanwhile, skim off any excess fat from the top of the consomé—that rich liquid will be reserved for frying your tortillas, lending them irresistible flavor and crispness that’s signature to this dish.

Step 5: Assemble and Crisp the Tacos

Warm a skillet over medium heat. Dip each corn tortilla briefly into the reserved fat from the consomé to soak up those lovely oils. Place the tortilla on the skillet, add a generous layer of shredded beef and a sprinkle of your favorite melting cheese on one half. Fold the tortilla over and cook until both sides are golden and crispy, usually two to three minutes per side. This method creates that perfect crunchy taco exterior with molten cheesy filling inside.

How to Serve Birria Tacos with Consomé Recipe

Garnishes

To truly honor the spirit of Birria Tacos with Consomé Recipe, top your tacos with freshly chopped white onion and cilantro. These provide bright, herbal contrasts to the deep, meaty flavors. Don’t forget a squeeze of fresh lime juice on top just before eating—it cuts through the richness and refreshes your palate.

Side Dishes

While these tacos are a hearty meal by themselves, pairing them with light sides like a crisp cabbage slaw or pickled jalapeños adds a crunchy, tangy counterpoint that’s delightful. A simple Mexican rice or beans also compliment the dish perfectly for a more substantial feast.

Creative Ways to Present

For a fun twist, serve your Birria Tacos with Consomé Recipe in a vibrant stoneware bowl filled with warm consomé, perfect for dipping each bite. Alternatively, arrange multiple tacos side by side on a large platter surrounded by garnishes, allowing guests to customize their own flavor combinations and making your table look colorful and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover birria beef and consomé store beautifully in airtight containers in the refrigerator for up to four days. Keep the consomé separate from the meat and tortillas to maintain texture and flavor integrity.

Freezing

You can freeze both the shredded beef and consomé for up to three months. Portion them well in freezer-safe containers or bags. When you want to enjoy them again, thaw overnight in the fridge for best results.

Reheating

Reheat the birria beef gently in a saucepan with a bit of consomé to keep it moist. Warm the consomé separately over low heat until steaming. For tortillas, crisp them quickly in a pan with reserved consomé fat to revive that fresh-from-the-skillet crunch.

FAQs

Can I make this Birria Tacos with Consomé Recipe without the pasilla chili?

Absolutely! The pasilla chili adds complexity, but it’s optional. The combination of ancho and guajillo chilies alone still delivers a flavorful and authentic birria experience.

What type of cheese is best for these birria tacos?

Traditionally, Oaxaca cheese is preferred for its excellent melting quality and mild flavor, but mozzarella or Monterey Jack work beautifully if you can’t find it.

Is it possible to make this recipe in a slow cooker or pressure cooker?

Yes, and it’s a real time-saver! Slow cook on low for 8 hours or pressure cook for about an hour. Both methods make the beef incredibly tender and soak up all those delicious flavors.

How do I make the consomé extra rich and tasty?

For an extra indulgent consomé, refrigerate it overnight and remove the hardened fat layer to use specifically for frying your tortillas. This gives your tacos a crisp exterior and amazing flavor.

Are Birria Tacos with Consomé Recipe gluten-free?

Yes! Using corn tortillas keeps this dish naturally gluten-free, making it accessible for those with gluten sensitivities or celiac disease.

Final Thoughts

There’s just something magical about the combination of tender, flavorful beef, melty cheese, crunchy tortillas, and that luscious consomé broth. This Birria Tacos with Consomé Recipe has everything that makes a dish comforting and celebratory all at once. If you love rich, bold Mexican flavors and crave a taco experience unlike any other, this recipe is exactly what you need. Gather your ingredients, take your time with the slow simmer, and prepare to wow your family and friends with truly unforgettable birria tacos!

Birria Tacos with Consomé Recipe

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3.9 from 66 reviews

• Author: admin
• Total Time: 3 hours 30 minutes
• Yield: 8–10 tacos 1x
• Diet: Gluten Free

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Description

Experience the rich and authentic flavors of Mexican cuisine with these irresistible Birria Tacos served alongside a savory consomé. Tender, slow-cooked beef chuck is simmered in a spiced chili sauce until fall-apart tender, then shredded and crisped in tortillas with melted cheese. Served with a tangy beef broth dip and garnished with fresh onion, cilantro, and lime, these tacos deliver a perfect balance of smoky, spicy, and cheesy goodness for a comforting and satisfying meal.

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Ingredients

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For the Birria Beef:

• 3 pounds beef chuck roast, cut into large chunks
• 1 dried ancho chili
• 2 dried guajillo chilies
• 1 dried pasilla chili (optional)
• 1 tablespoon oil
• 1 small onion, chopped
• 4 cloves garlic
• 2 Roma tomatoes, quartered
• 1/4 cup apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 bay leaves
• Salt and pepper to taste
• 4 cups beef broth or water

For the Tacos:

• Corn tortillas
• 1–2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
• Chopped white onion
• Fresh cilantro
• Lime wedges

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Instructions

1. Prepare the chilies: Remove stems and seeds from dried ancho, guajillo, and pasilla chilies. Toast them lightly in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak the toasted chilies in hot water for 10 minutes until softened.
2. Make the chili sauce: In a blender, combine the soaked chilies along with tomatoes, garlic, onion, apple cider vinegar, cumin, oregano, cinnamon, cloves, and 1 cup of beef broth. Blend everything until smooth to create a rich sauce base.
3. Sear the beef: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Season chunks of beef chuck roast generously with salt and pepper. Sear the beef on all sides until nicely browned to build flavor.
4. Simmer the birria: Pour the blended chili sauce over the seared beef. Add the bay leaves and remaining 3 cups of beef broth. Cover the pot and simmer gently on low heat for about 3 hours, or until the beef is fall-apart tender. Alternatively, cook in a slow cooker on low for 8 hours or a pressure cooker for 1 hour for convenience.
5. Prepare the consomé and shred beef: Carefully remove the beef from the pot and shred it with forks. Skim any excess fat from the surface of the broth and reserve this layer of fat for frying the tacos.
6. Assemble the tacos: Heat a skillet over medium heat. Dip corn tortillas briefly into the reserved fat layer from the consomé to coat them, then place the tortillas in the hot skillet. Add a portion of shredded beef and cheese onto one half of each tortilla, then fold it over. Cook until the tortillas are crispy and golden on both sides, approximately 2 to 3 minutes per side.
7. Serve: Serve the birria tacos hot, accompanied by small bowls of warm consomé for dipping. Garnish with chopped white onion, fresh cilantro, and lime wedges for a bright finish.

Notes

• For extra richness, refrigerate the consomé overnight to solidify the fat layer, which you can then use specifically for frying the tortillas.
• Birria freezes well; make the recipe ahead and store portions for quick meals later.
• If dried pasilla chili is unavailable, substitute with additional guajillo or ancho chilies for similar depth.
• Adjust cheese type based on preference, using Oaxaca, mozzarella, or Monterey Jack to achieve the desired melt and flavor.

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Simmering
• Cuisine: Mexican