If you have a craving that only a soul-satisfying taco can fix, you are going to fall head over heels for this Authentic Birria Tacos with Rich Spicy Consommé Recipe. Imagine juicy, tender beef bursting with deep Mexican flavors, wrapped in warm tortillas, and dipped into a fiery, aromatic consommé that sings with layers of smoky chili and savory spices. This recipe brings together tradition, comfort, and a fiesta of flavors on your plate—perfect for impressing friends or treating yourself to an unforgettable meal anytime you want.
Ingredients You’ll Need
Creating these Authentic Birria Tacos with Rich Spicy Consommé Recipe is surprisingly straightforward thanks to a handful of simple yet powerhouse ingredients. Each one plays a crucial role—whether it’s the dried chilies for smoky heat, the beef chuck for melt-in-your-mouth tenderness, or the fresh cilantro for a bright finishing touch that wakes everything up.
- 2 lb beef chuck roast: The star of the show, providing the perfect balance of fat and meat for tender, flavorful birria.
- 1 tbsp grapeseed oil: Ideal for searing the beef because of its high smoke point and neutral flavor.
- 7 dried ancho chilies: Adds a deep, smoky flavor without overwhelming heat.
- 5 dried guajillo chilies: Brings a subtle sweetness and vibrant color to the consommé.
- 4 dried chilies de árbol: Packs a punch of heat, balancing the smoky and sweet notes.
- 1 onion, halved: Offers sweetness and depth once simmered in the broth.
- 6 garlic cloves: Infuses the consommé and meat with savory richness.
- 4 tomatoes on the vine: Adds acidity and body to the consommé base.
- 1 tbsp black peppercorns: Adds a gentle warmth and spice complexity.
- 1/2 cinnamon stick: Offers a subtle, aromatic sweetness that rounds out the spice blend.
- 1 tbsp Mexican oregano: Brings earthy, herbal notes essential for authentic flavor.
- 4 cups beef stock: The rich, savory liquid that braises the meat and serves as the base for dipping.
- 2 tbsp Bayou City Garlic Pepper: A zesty seasoning that enhances the depth and aroma.
- Salt and black pepper to taste: Crucial for balancing all the bold flavors.
- Cilantro: Fresh and herbaceous, perfect for garnish.
- Minced onion: Adds crunch and brightness as a topping.
- Lime wedges: For a tangy squeeze that lifts every bite.
- Corn tortillas: The authentic, warm canvas to wrap all the delicious filling.
- Oaxaca cheese: Melted inside the tacos for a creamy, gooey delight.
How to Make Authentic Birria Tacos with Rich Spicy Consommé Recipe
Step 1: Prepare the Consommé
Start by layering flavor in the consommé, which is the heart of this dish. In a pot, place the dried ancho, guajillo, and chilies de árbol, along with halved onion, garlic cloves, and vine tomatoes. Add black peppercorns, cinnamon stick, and Mexican oregano, then cover everything with cold water. Let it simmer gently for about 20 minutes to extract all those smoky and sweet flavors expertly seasoned with garlic pepper and salt, then strain and blend the mixture until ultra-smooth. This spicy consommé is what makes dipping these tacos pure joy.
Step 2: Sear the Beef Chuck
While the consommé simmers, bring your beef chuck to room temperature and cut into even chunks, then season generously with salt. Heat grapeseed oil in a Dutch oven over medium-high heat and sear the meat on all sides until beautifully browned, locking in those rich juices that make birria so luscious. This step adds texture and depth before the slow braise.
Step 3: Braise the Beef in the Spicy Sauce
Preheat your oven to 300°F. Place the seared meat back into the pot and pour your freshly blended sauce over it. Add 2 cups of beef stock or water—using the broth from the blender to make sure no flavor is missed. Bring it up to a simmer on the stovetop, cover, and transfer to the oven for 3 hours. The slow cook transforms the chuck roast into tender birria de rez that practically falls apart with a fork.
Step 4: Build Your Birria Tacos
Once cooked, shred the beef and ladle some of the flavorful broth over it to keep it juicy. Dip each corn tortilla into the consommé, then crisp it up in a skillet on medium heat. Add shredded meat and Oaxaca cheese, fold, and cook until both sides are golden and melty. Serve alongside a bowl of warm consommé for dipping—a truly magical combination.
How to Serve Authentic Birria Tacos with Rich Spicy Consommé Recipe
Garnishes
To elevate this experience, pile on fresh minced onion, cilantro sprigs, and a generous squeeze of lime right before eating. These toppings add brightness and crunch that balance out the rich, spicy meat and cheesy tortillas.
Side Dishes
Pair these birria tacos with Mexican street corn (elote), pickled vegetables, or a crisp cabbage slaw. These sides introduce complimentary textures and flavors keeping your meal balanced and vibrant.
Creative Ways to Present
If you want to impress, try serving the shredded birria on tostadas for a crunchy twist or turn the consommé into a flavorful dipping sauce buffet with different chilies and herbs. You could even build mini birria taco sliders for a fun party platter. The Authentic Birria Tacos with Rich Spicy Consommé Recipe is versatile and perfect for creativity.
Make Ahead and Storage
Storing Leftovers
Keep leftover birria beef and consommé refrigerated in airtight containers for up to 3 days. This allows the flavors to deepen, making the next meal just as delicious.
Freezing
If you want to save birria for longer, freeze portions of shredded beef and consommé separately. Properly stored, they will keep their quality up to 3 months, making checkout easy on busy days.
Reheating
Gently reheat the beef with a splash of consommé in a covered pan over low heat to keep it moist. Warm tortillas and cheese just before serving so the tacos are perfectly fresh and gooey.
FAQs
What cut of beef is best for birria tacos?
Beef chuck roast is ideal because it has the right amount of fat and connective tissue that breaks down during slow cooking, resulting in tender, flavorful birria.
Can I make this recipe with other meats?
Absolutely! Birria is traditionally made with goat meat, but beef or lamb work wonderfully and are often easier to find and prepare.
How spicy is the consommé?
The consommé carries a moderate heat balanced by smoky and sweet chili flavors. You can adjust the number of chilies or remove seeds for a milder broth.
Why do we dip the tortillas in consommé before cooking?
Dipping softens the tortillas and infuses them with flavor, while also helping the cheese melt perfectly, giving the tacos their characteristic tender crust and juicy bite.
Can I prepare the consommé and meat in advance?
Yes! Making the consommé and braising the meat a day ahead allows flavors to meld beautifully, making assembly faster and tastier on the day you serve.
Final Thoughts
Trust me when I say these Authentic Birria Tacos with Rich Spicy Consommé Recipe will become your go-to for a comforting, flavor-packed meal. Whether it’s a casual dinner or a gathering with friends, the rich broth, tender meat, and melty cheese wrapped in tortillas offer an irresistible experience that keeps bringing people back for seconds. Give this recipe a shot—you’ll be making birria tacos on repeat in no time!
Print
Authentic Birria Tacos with Rich Spicy Consommé Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American, Mexican
Description
This Authentic Birria Tacos recipe delivers tender, juicy beef chuck roast slow-cooked in a rich and flavorful consommé made from dried chilies, tomatoes, and aromatic spices. Served wrapped in warm corn tortillas with melted Oaxaca cheese, and topped with fresh cilantro, onion, and a squeeze of lime, these tacos offer a vibrant and satisfying Mexican culinary experience.
Ingredients
Birria de Rez
- 2 lb beef chuck roast, cut into chunks
- 1 tbsp grapeseed oil
Consommé
- 7 dried ancho chilies, trimmed and de-seeded
- 5 dried guajillo chilies, trimmed and de-seeded
- 4 dried chiles de arbol, trimmed and de-seeded
- 1 onion, peeled and halved
- 6 garlic cloves
- 4 tomatoes on the vine
- 1 tbsp black peppercorns
- 1/2 cinnamon stick
- 1 tbsp Mexican oregano
- 4 cups beef stock
- 2 tbsp Bayou City Garlic Pepper
- Salt and pepper to taste
Tacos
- Cilantro for garnish
- Onion, minced, for topping
- Lime wedges for topping
- Corn tortillas
- Oaxaca cheese or your favorite cheese, shredded
Instructions
- Prepare the consommé: In a medium pot, combine dried ancho, guajillo, and chiles de arbol, halved white onion, garlic cloves, tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and cover with cold water. Simmer gently over medium heat for about 20 minutes until flavors meld. Strain the mixture through a fine sieve and transfer solids to a blender.
- Blend the consommé: Add about 1 cup of beef broth to the blender and blend on high for about 2 minutes until the sauce is very smooth. Season with about 1 tablespoon salt and 1 tablespoon Bayou City Garlic Pepper, adjusting to taste.
- Prepare the meat: Bring the beef chuck roast chunks to room temperature and generously season all sides with salt.
- Sear the beef: Heat grapeseed oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the beef chunks in batches until browned on all sides. Remove seared meat and set aside.
- Combine and cook: Preheat oven to 300°F (150°C). Return the seared meat to the pot, pour the blended consommé sauce over it, then add 2 cups of beef broth or water (use this to pick up any leftover sauce from the blender). Bring to a simmer over medium heat, cover with an oven-proof lid, and transfer to the oven. Cook for about 3 hours until the meat is tender and shreds easily.
- Shred the beef: Remove the cooked meat from the sauce and use two forks to shred it finely. Ladle some of the cooking broth/sauce over the shredded beef to keep it moist and flavorful.
- Prepare taco toppings: Combine diced onion and chopped cilantro in a small bowl with some broth for dipping.
- Assemble the tacos: Dip each corn tortilla into the hot broth, then place it on a non-stick skillet over medium heat. Fry for about 30 seconds on one side, then flip.
- Add fillings and cook: On the skillet side facing up, add a portion of shredded beef and sprinkle with shredded Oaxaca cheese. Fold the tortilla over and cook until both sides are crisp and the cheese melts, approximately 1 minute.
- Serve: Transfer tacos to a serving plate and serve alongside a bowl of consommé broth for dipping. Garnish tacos with fresh cilantro, minced onion, and lime wedges for squeezing on top.
Notes
- Soaking and deseeding the dried chilies removes bitterness and controls heat level.
- Searing the meat prior to slow cooking enhances flavor through browning.
- Use an oven-safe Dutch oven or heavy pot with a tight-fitting lid to cook the birria evenly in the oven.
- Keep the broth warm for dipping tacos to add moisture and extra flavor.
- Oaxaca cheese melts well and complements the spicy beef, but you can use other melty cheeses like mozzarella or quesillo.
- Adjust salt and spice seasonings according to your taste preferences.
- Allow meat to rest after cooking to retain juices before shredding.
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