Authentic Birria Tacos with Rich and Savory Consomé

Oh, friends, there’s nothing quite like the comforting embrace of a truly authentic dish, and today, we’re diving headfirst into the magic of Birria Tacos. These aren’t just any tacos; they’re a symphony of tender, slow-cooked beef, bathed in a rich, spicy consommé, all nestled within a crispy, cheese-laden corn tortilla. It’s a dish that warms the soul and excites the palate, proving that deeply satisfying flavors can be created right in your own kitchen.

My grandmother always said that the best meals are born from patience and a touch of love, and making Birria Tacos truly embodies that spirit. I remember countless afternoons in her kitchen, where simple ingredients transformed into something extraordinary with time and care. The aroma alone would fill the house, promising a feast that would bring everyone to the table, eager for a taste.

This recipe for Birria Tacos is a true labor of love, but the payoff is immense. It’s perfect for a cozy weekend gathering, offering a wonderfully interactive meal experience, and the flavors only deepen as they meld together. My practical tip for you: don’t rush the simmering process; that’s where all the magic happens!

What You Need to Make This Recipe

To embark on this delightful journey, you’ll gather a few foundational ingredients that sing together in harmony. Boneless beef chuck roast and bone-in short ribs provide the succulent, fall-apart texture we adore, while a vibrant blend of dried chiles like guajillo and ancho chiles forms the heart of that unforgettable consommé. For a truly authentic experience, I always ensure my spices are fresh. The full list of ingredients and precise measurements for these incredible Birria Tacos await you in the recipe card below.

How to Make Birria Tacos

Creating these delightful Birria Tacos is a beautiful journey, beginning with crafting that rich, aromatic chile sauce, which is truly the soul of the dish. Next, you’ll slow-cook the beef until it’s incredibly tender, soaking up all those magnificent flavors. Finally, the best part: assembling the tacos by dipping tortillas in the consommé, crisping them up, and layering them with cheese and the glorious birria.

Authentic Slow-Cooked Birria Tacos with Consommé

Dive into the rich, savory world of birria with this detailed recipe for tender, slow-cooked beef tacos, served with a flavorful consommé for dipping. Each bite is packed with spicy, aromatic goodness and cheesy perfection.

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Prep Time 1 hour hr

Cook Time 4 hours hrs

Total Time 5 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 720

Ingredients Equipment Method Notes

Ingredients

  

For the Birria Stew

• 3 lbs Boneless Beef Chuck Roast cut into 2-3 inch chunks
• 1 lb Bone-in Beef Short Ribs or oxtail for extra flavor
• 2 tbsp Vegetable Oil
• 1 large White Onion halved
• 6 cloves Garlic peeled
• 2 Bay Leaves
• 1 tsp Dried Mexican Oregano
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Cloves
• 1 stick Cinnamon 3-inch piece
• 2 tsp Salt or to taste
• 1 tsp Black Pepper
• 8 cups Beef Broth or water

For the Chile Sauce

• 8 Guajillo Chiles stems and seeds removed
• 4 Ancho Chiles stems and seeds removed
• 4-6 Chile de Arbol stems removed, for heat (optional)
• 2 medium Roma Tomatoes halved
• 1/4 cup Apple Cider Vinegar

For Serving the Tacos

• 24 Corn Tortillas small
• 2 cups Monterey Jack or Oaxaca Cheese shredded
• 1/2 cup White Onion finely diced
• 1/2 cup Fresh Cilantro chopped
• 2 Limes cut into wedges

Equipment

• Large Dutch Oven or Stockpot
• Blender
• Large Skillet or Comal
• Fine-Mesh Sieve
• Tongs
• Cutting Board
• Sharp Knife

Method

 

Prepare the Chile Sauce

1. In a dry skillet or comal over medium heat, toast the guajillo, ancho, and chile de arbol (if using) for 2-3 minutes, pressing them down gently with tongs, until fragrant. Be careful not to burn them, as this will make the sauce bitter.
2. Transfer the toasted chiles to a bowl and cover them with hot water. Let them rehydrate for 20-30 minutes until soft.
3. While the chiles are rehydrating, in the same skillet, dry roast the halved Roma tomatoes for about 5-7 minutes until slightly charred.
4. Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. In a blender, combine the drained chiles, roasted tomatoes, the halved white onion and peeled garlic cloves (from the birria stew ingredients list, separate from taco topping onion), apple cider vinegar, and the reserved chile soaking liquid. Blend until completely smooth. If needed, add a little more beef broth or water to help it blend, but keep it thick.

Cook the Birria Stew

1. Pat the beef chuck roast and short ribs dry with paper towels. Season generously with salt and pepper.
2. Heat 2 tablespoons of vegetable oil in a large Dutch oven or stockpot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove the seared beef and set aside.
3. Pour the blended chile sauce into the Dutch oven. Add the bay leaves, Mexican oregano, ground cumin, ground cloves, cinnamon stick, and the remaining salt and pepper. Bring to a simmer, stirring occasionally, for 5 minutes.
4. Return the seared beef to the pot. Pour in the beef broth until the meat is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the meat is fork-tender and easily shredded. Alternatively, you can transfer to a slow cooker and cook on low for 6-8 hours.
5. Remove the meat from the pot and let it cool slightly. Skim off any excess fat from the surface of the stew; this rendered fat (consommé fat) is essential for dipping the tortillas when making the tacos. Strain the remaining birria stew through a fine-mesh sieve into a separate pot or bowl. Discard the solids. This flavorful broth is your consommé.
6. Shred the cooked beef using two forks. Discard any bones or large pieces of fat. Mix a little of the consommé with the shredded meat to keep it moist.

Assemble the Tacos

1. Heat a large skillet or comal over medium heat. Dip each corn tortilla into the reserved birria fat (the red oil skimmed from the top of the consommé), ensuring both sides are coated.
2. Place the fat-dipped tortilla on the hot skillet. Sprinkle a generous amount of shredded cheese on one half of the tortilla. Immediately add a spoonful of the shredded birria meat on top of the cheese.
3. Cook for 1-2 minutes until the cheese begins to melt and the tortilla is lightly crispy. Fold the tortilla over to form a taco. Press down gently with a spatula.
4. Continue cooking for another 1-2 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted. Repeat with the remaining tortillas, cheese, and meat.
5. Serve the Birria Tacos hot with small bowls of the warm consommé for dipping. Garnish with finely diced white onion, chopped cilantro, and lime wedges.

Notes

For an even richer consommé, you can simmer the strained broth longer to reduce it slightly. The birria stew can be made a day in advance; store the meat and consommé separately in the refrigerator. Reheat gently on the stovetop. Leftover birria meat and consommé also freeze well.

Pro Tips for Making This Birria Tacos

Making truly unforgettable Birria Tacos is all about those little touches that elevate the experience. Here are a few secrets I’ve learned over the years to ensure your birria is nothing short of spectacular.

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  My Secret Trick: I always toast my dried chiles on a dry comal or skillet for a few minutes before rehydrating them. This really awakens their aroma and deepens their smoky, fruity notes, making the consommé incredibly flavorful. Just be careful not to burn them!

  
  
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  Don’t be shy with the aromatics. A generous amount of garlic and onion, sautéed until wonderfully fragrant, forms a crucial flavor base for the birria stew. This initial step truly sets the stage for a rich, complex taste.

  
  
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  When shredding the beef, I always use two forks while it’s still warm. It pulls apart so much more easily, and you get those perfect, tender strands that soak up all the delicious consommé. Don’t worry about perfect uniformity; rustic is part of the charm!

  
  
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  Always, always taste and adjust your seasoning throughout the cooking process. A little extra salt, a pinch more oregano, or even a splash of apple cider vinegar can balance the flavors beautifully, bringing your Birria Tacos to perfection.

  
  

Fun Variations for Birria Tacos

One of the joys of cooking is making a recipe truly your own, and these Birria Tacos are wonderfully adaptable! My sister, for instance, loves when I add a smoky chipotle chile into the sauce for an extra kick, while a friend of mine swears by adding a hint of cocoa powder for a deeper, more complex mole-like undertone.

Cheesy Delights

For an even cheesier experience, consider adding a sprinkle of cotija cheese alongside the Monterey Jack or Oaxaca when assembling your tacos. The salty, crumbly texture adds another layer of flavor that’s simply divine.

Veggie Boost

While traditional birria is all about the beef, you could easily sneak in some finely diced carrots or bell peppers into the stew during the slow-cooking phase. They’ll soften beautifully and absorb the rich flavors, adding a touch of sweetness and extra nutrients.

What to Serve With Birria Tacos

When I serve Birria Tacos, I love to create a spread that makes the meal feel like a true celebration! The rich, savory flavors of the birria pair wonderfully with fresh, vibrant sides that cut through the richness and add a delightful contrast.

A simple yet essential accompaniment is a bowl of finely diced white onion and fresh cilantro, which adds a refreshing bite and herbaceous notes. Plenty of lime wedges are a must; a squeeze of fresh lime juice brightens every mouthful. I also find that a crisp, crunchy radishes and a creamy avocado slice make wonderful additions, providing texture and healthy fats. My mom always makes a quick pickled red onion to serve on the side, and it’s always the first to disappear!

How to Store Birria Tacos

After all the love you’ve poured into making these delicious Birria Tacos, you’ll want to ensure any leftovers are stored properly to enjoy later! The good news is, birria often tastes even better the next day as the flavors continue to meld.

Fridge Storage

Leftover birria stew and consommé should be stored separately in airtight containers in the refrigerator for up to 3-4 days. I like to keep them apart so the consommé doesn’t completely absorb into the meat. Any assembled tacos are best enjoyed fresh, but leftover meat can be reheated gently.

Freezer Tips

For longer storage, the birria stew (without the tortillas or cheese) freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. My personal tip for reheating: a quick dash of fresh beef broth can help bring back that beautiful liquid consistency if it’s too thick.

Nutritional Benefits

While enjoying a plate of these delicious Birria Tacos, you’re also getting a good source of protein from the beef, which is essential for building and repairing tissues. The aromatic spices and chiles contribute antioxidants, while the vegetables in the consommé add vitamins and fiber, making this a hearty and satisfying treat that’s both indulgent and nourishing.

FAQs

Faq 1

Can I make the birria stew ahead of time?
Absolutely! The birria stew is fantastic when made a day or two in advance. The flavors deepen beautifully as it rests, making for an even more robust and delicious taco experience. Store the stew and consommé separately in the refrigerator.

Faq 2

What’s the best cheese for birria tacos?
For birria tacos, Monterey Jack or Oaxaca cheese are ideal. They melt wonderfully, offering that signature gooey stretch without overpowering the rich beef flavor. Their mild taste allows the birria to shine through beautifully.

Faq 3

How do I get crispy birria tacos?
The secret to crispy birria tacos is dipping your corn tortillas in the birria consommé before searing them on a hot griddle or skillet. Fry them until golden brown on both sides, ensuring a perfect crispy exterior that holds up to the juicy filling.

Faq 4

Can I use a different type of beef for birria?
While chuck roast and short ribs offer the best tender texture and rich flavor for birria, you could experiment with other cuts like beef shank or oxtail for added richness. Just ensure they are suitable for slow-cooking to achieve that melt-in-your-mouth tenderness.

Conclusion

There you have it, dear friends – a journey into the heart of authentic Birria Tacos, a dish that promises not just a meal, but a memorable experience. With a little time and a lot of love, you can transform simple ingredients into a feast that brings smiles and satisfaction to your table. These are the kinds of joyful, home-baked desserts that create memories, much like those treasured moments in my grandmother’s kitchen. So, gather your ingredients, savor the process, and delight in creating your own magnificent birria. Happy cooking, and may your kitchen always be filled with sweet aromas and loving moments!