Birria Tacos with Consomé have quickly become the highlight of any taco night, celebrated for their unbelievably tender beef, crispy cheesy shells, and that iconic savory broth for dipping. Originating in Mexico, this dish combines chiles, slow-braised meat, and rich, aromatic flavors that make every bite deeply comforting and just a little bit fiesta-worthy. If you’re ready for a crave-worthy dish that draws friends and family to the table with irresistible aroma and flavor, look no further than this glorious recipe for Birria Tacos with Consomé.
Ingredients You’ll Need
Ingredients You’ll Need
Creating these Birria Tacos with Consomé requires just a handful of thoughtfully chosen ingredients, each lending depth and authenticity to the final dish. From smoky chiles to creamy cheese, every component plays a role in building those signature flavors and textures.
- Beef chuck roast or short ribs: These cuts get meltingly tender with long, slow braising, infusing the broth with rich beefy flavor.
- Dried guajillo chiles: Their mild heat and sweet smokiness give the consomé its distinct color and aromatic depth.
- Dried ancho chiles: Add a gentle spice and hint of raisin-like sweetness—the backbone of birria’s flavor.
- Dried pasilla or chipotle chiles (optional): Use these for an extra layer of spicy smokiness if you like some heat in your Birria Tacos with Consomé.
- Onion, quartered: Both sweetens and deepens the sauce as it cooks.
- Garlic: Essential for warmth and savory complexity that sings through every bite.
- Roasted or charred tomatoes: Bring welcome acidity and a subtle sweetness—try charring them for a rustic touch.
- Bay leaves: Balance out the spices and provide grassy, herbal notes.
- Cumin: Grounds the flavors with its earthy warmth.
- Oregano: Dried Mexican oregano adds peppery brightness—crush it for extra flavor.
- Ground cloves: Just a pinch gives mysterious depth and subtle sweetness.
- Cinnamon stick: Adds a fragrant, almost sweet warmth without overpowering.
- Beef broth: Use a good-quality broth as the foundation for a truly luscious consomé.
- Apple cider vinegar: Brightens the consomé and helps tenderize the beef.
- Salt & black pepper: Simple seasonings that make every other flavor pop.
- Corn tortillas: Essential for authenticity—dip them in the broth for those signature red-tinted, crispy tacos.
- Shredded Oaxaca or mozzarella cheese: For gooey, melty richness in every bite.
- Fresh cilantro & onion (optional garnish): Sprinkle on top for bright, fresh crunch.
- Lime wedges: A squeeze livens up each taco and perfectly balances the rich, spicy beef.
How to Make Birria Tacos with Consomé
Step 1: Prepare the Chiles
Lightly toast the dried chiles in a dry skillet over medium heat until they’re fragrant, swirling occasionally to prevent burning. This quick step unlocks their deep, smoky aromas, which are key to the Birria Tacos with Consomé flavor. Transfer the toasted chiles to a bowl and cover with hot water, letting them soak for about 15 minutes until softened.
Step 2: Make the Sauce
Drain the soaked chiles and transfer them to a blender along with the quartered onion, peeled garlic, roasted or charred tomatoes, apple cider vinegar, cumin, oregano, cloves, and 1 cup of beef broth. Blend everything on high until the mixture is velvety smooth; this chile sauce brings the heart and soul to both your meat and consomé.
Step 3: Cook the Beef
In a large heavy pot or Dutch oven, heat a splash of oil and sear the beef chunks on all sides until golden brown—this caramelization deepens the final flavor. Pour in the rich chile sauce, add the remaining beef broth, bay leaves, cinnamon stick, a generous pinch of salt and black pepper, and bring to a gentle simmer. Cover and cook on low for 3 to 4 hours, or pressure cook for 1 hour, until the beef is fall-apart tender. Pull out the bay leaves and cinnamon stick, shred the beef with forks, and nestle it back into that glorious, spicy broth.
Step 4: Assemble the Tacos
Heat a large skillet or griddle over medium heat. Quickly dip each corn tortilla into the consomé to coat both sides—this gives your Birria Tacos with Consomé their signature rosy hue and crispy edge. Lay the tortilla on the skillet, sprinkle with plenty of cheese, then spoon on a generous amount of shredded beef. Fold the tortilla in half and cook until the cheese is gooey and the outside is crisp, flipping once to sear both sides.
Step 5: Serve
Pile up your tacos on a platter and ladle the hot consomé into small bowls for dipping. Top each taco with fresh cilantro, chopped onions, and a squeeze of lime. The result? An unforgettable plate of Birria Tacos with Consomé, ready to be devoured, dipped, and dunked with gusto.
How to Serve Birria Tacos with Consomé
Garnishes
No Birria Tacos with Consomé experience is complete without a shower of fresh cilantro, diced onions, and a generous squeeze of lime. These simple toppings cut through the rich, spiced beef and bring a zesty brightness to each bite. For a little spicy kick, keep hot sauce or sliced pickled jalapeños on hand.
Side Dishes
Round out your taco night with classic sides that complement every saucy dip. Try fluffy Mexican rice, silky-refried beans, or a crisp cabbage slaw to add color and crunch. Even simple sliced radishes and cucumber wedges create a perfect textural contrast to the melty, meaty tacos.
Creative Ways to Present
Serve Birria Tacos with Consomé as a colorful taco platter with bowls of consomé on the side for dunking. For a festive spin, offer a DIY taco bar and let everyone build their own—complete with assorted cheeses, fresh herbs, and all your favorite toppings. Or, drizzle a little consomé inside the taco before folding for extra juiciness with every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Birria Tacos with Consomé are pure gold, so never let them go to waste! Store the shredded beef and consomé in separate airtight containers in the fridge for up to 4 days. Keep any unused tortillas and garnishes separate to preserve their flavors and textures until you’re ready for round two.
Freezing
Both the braised beef and consomé freeze beautifully. Portion them into freezer-safe containers or bags—just be sure the beef is submerged in broth to prevent drying out. When a taco craving hits, simply thaw and reheat for a nearly effortless Birria Tacos with Consomé night, no matter the day.
Reheating
Warm the consomé gently on the stovetop, bringing it to just below a simmer. Reheat the shredded beef in the broth so it stays juicy and flavorful. For crispy tacos, dip fresh tortillas in the warmed consomé and follow the original assembly steps—your leftovers will taste as mouthwatering as the day you made them.
FAQs
What cut of beef works best for Birria Tacos with Consomé?
Chuck roast is ideal because it has enough marbling to stay juicy and tender after hours of slow cooking. Short ribs are also fantastic for even richer flavor, and a blend of the two is pure magic.
Can I make Birria in a slow cooker or Instant Pot?
Absolutely! Once you’ve seared the beef and poured over the sauce, you can cook it on low in a slow cooker for 7-8 hours or use the Instant Pot for about 1 hour on the stew setting. Both methods give you melt-in-your-mouth beef and a fabulous consomé.
What’s the difference between Oaxaca and mozzarella cheese for tacos?
Oaxaca cheese melts just like mozzarella but has a slightly saltier flavor and stringier texture, making it ideal for pulling those cheesy, stretchy taco moments. If you can’t find Oaxaca, mozzarella is a great, easy-to-find substitute.
How spicy are Birria Tacos with Consomé?
The spice level is up to you! Using only guajillo and ancho chiles gives mild warmth, while adding pasilla or chipotle chiles dials up the heat. Always taste your sauce before simmering and adjust by adding more chiles or a spoonful of adobo if you crave extra fire.
Can Birria Tacos with Consomé be made ahead for a party?
Definitely. The beef and consomé actually taste better after a night in the fridge as the flavors deepen and meld. Assemble the tacos fresh for the best crunch, and keep a big batch of consomé warm for guests to dip and dunk their tacos as they please!
Final Thoughts
Whether you’re hosting a celebration or just want to spice up your weeknight dinner, Birria Tacos with Consomé are pure joy in taco form. Once you try this recipe, I have a feeling it’ll become your new kitchen favorite—so gather your loved ones and prepare to fall in love with every cheesy, beefy, salsa-dunked bite!
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Birria Tacos with Consomé Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6–8 tacos 1x
- Category: Main Course
- Method: Stovetop, Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Description
Birria tacos are a Mexican street food favorite — cheesy, crispy tacos filled with tender braised beef, dipped in a rich, flavorful consomé for the ultimate bite. Made with slow-cooked beef simmered in a chile-infused broth, these tacos are smoky, spicy, and absolutely addictive. Perfect for a weekend cook or a taco night upgrade.
Ingredients
Birria Beef & Consomé:
- 3 lbs beef chuck roast (or short ribs)
- 3 dried guajillo chiles, stemmed & seeded
- 2 dried ancho chiles, stemmed & seeded
- 2 dried pasilla or chipotle chiles (optional, for heat)
- 1 medium onion, quartered
- 5 cloves garlic, peeled
- 2 medium tomatoes, roasted or charred
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- 1 cinnamon stick
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- Salt & black pepper, to taste
Tacos:
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro & onion, chopped (optional garnish)
- Lime wedges, for serving
Instructions
- Prepare the Chiles: Toast dried chiles lightly in a skillet until fragrant. Soak them in hot water for 15 minutes.
- Make the Sauce: Blend soaked chiles, onion, garlic, tomatoes, vinegar, and spices with 1 cup beef broth until smooth.
- Cook the Beef: In a large pot, sear beef chunks until browned. Pour chile sauce over, add remaining beef broth, bay leaves, cinnamon stick, and simmer on low for 3–4 hours (or in Instant Pot for 1 hour) until beef is fall-apart tender. Shred meat and return to broth.
- Assemble the Tacos: Heat a skillet. Dip tortillas in the consomé, then place on skillet. Add cheese and shredded beef. Fold and cook until crispy and cheese is melted.
- Serve: Serve tacos with a bowl of hot consomé for dipping, plus lime wedges and cilantro.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
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