Birria Tacos with Consomé are one of the most delicious Mexican dishes you can make — rich, savory, and perfect for dipping. Here’s a simple and authentic-style recipe to make them at home:
🌮 Birria Tacos with Consomé (Beef Version)
📝 Ingredients:
For the Meat & Marinade:
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3 lbs beef chuck roast (can mix with short ribs or oxtail for richness)
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Salt & pepper to taste
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1 tbsp oil (for searing)
For the Birria Marinade:
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4 dried guajillo chiles (stems & seeds removed)
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2 dried ancho chiles (stems & seeds removed)
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2 chipotle chiles in adobo (canned)
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1 medium onion (quartered)
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6 garlic cloves
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1 tbsp cumin
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1 tbsp Mexican oregano
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1 tsp thyme
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1 tsp black peppercorns
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2 bay leaves
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½ tsp cinnamon
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¼ cup white vinegar
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1 tbsp apple cider vinegar
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2 roma tomatoes (or 1 can fire-roasted tomatoes)
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2–3 cups beef broth or water
For the Tacos:
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Corn tortillas
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Chopped white onion
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Chopped cilantro
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Lime wedges
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Shredded Oaxaca, Monterey Jack, or mozzarella cheese (optional)
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Consomé (for dipping)
🔥 Instructions:
1. Prepare the Chiles:
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Toast the dried guajillo and ancho chiles on a dry skillet (30 sec per side).
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Place them in a bowl with hot water to soak for 10–15 minutes until softened.
2. Make the Marinade:
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In a blender, combine soaked chiles, chipotle peppers, onion, garlic, tomatoes, all spices, both vinegars, and about 1 cup of beef broth. Blend until smooth.
3. Cook the Meat:
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Season meat with salt and pepper. Sear in a heavy pot (like a Dutch oven) until browned on all sides.
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Pour the blended sauce over the meat. Add bay leaves and more beef broth until meat is just covered.
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Cover and simmer:
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Stovetop: Low heat, 3–4 hours
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Instant Pot: Pressure cook 45 minutes
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Slow Cooker: Low for 8 hours
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4. Shred the Meat:
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Once tender, remove meat and shred with forks. Skim fat from the top of the broth — but save it to fry the tortillas!
5. Assemble the Tacos:
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Dip tortillas in the fat from the top of the consomé.
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Fry on a skillet until pliable. Add cheese (optional), then shredded meat.
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Fold and cook until crispy on both sides.
6. Serve:
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Serve tacos hot, topped with onion, cilantro, and a squeeze of lime.
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Serve a cup of hot consomé on the side for dipping — this is the magic!
🧠 Tips:
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You can also use lamb or goat for traditional Jalisco-style birria.
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Make a large batch — birria freezes well!
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Skim off the red fat (“birria oil”) and store it to use for frying tortillas or rice.
Would you like a printable version, or should I help with a vegetarian twist or side dish ideas?