If you’re searching for the ultimate comfort food that’s rich, cheesy, and irresistibly dunkable, look no further than this Birria Tacos with Consomé Recipe. Picture juicy, slow-cooked beef, deeply flavored Mexican spices, crispy cheese-laced tortillas, and a brothy, savory dip that’s pure bliss with every bite. These tacos aren’t just a trend; they’re a soul-satisfying experience that makes any day feel like a celebration of authentic flavors and cozy moments.
Ingredients You’ll Need
With just a few special ingredients and a handful of pantry staples, this Birria Tacos with Consomé Recipe truly lets every element shine. Each component brings its own personality to the dish, building layers of depth, color, and irresistible aroma.
- Beef chuck roast: This cut is perfect for slow braising, giving you melt-in-your-mouth shreds with plenty of rich flavors.
- Beef short ribs or oxtail (optional): Add these for a luscious, gelatinous depth that makes the broth extra silky.
- Dried guajillo chiles: Their mild heat and fruity notes create the signature red color and smoky undertone.
- Dried ancho chiles: Anchos lend a mellow warmth and gorgeous complexity that’s essential to birria.
- Dried pasilla chiles (optional): For an earthy flavor boost, toss in a few pasilla chiles if you have them.
- Large white onion: Onion brings sweetness, body, and depth to the stew and makes a perfect taco topping, too.
- Garlic cloves: Six cloves give the broth that heady aroma you crave in great Mexican stews.
- Medium tomato: Tomato rounds out the sauce with lovely acidity and natural richness.
- Cinnamon stick: Just one stick infuses the consomé with cozy warmth and complexity.
- Whole cloves: These tiny aromatics provide bold, slightly sweet notes that set birria apart.
- Cumin seeds: A must-have for their earthy savoriness and classic taco-shop charm.
- Dried oregano: The herbal, woodsy touch really perks up the sauce.
- Thyme: Adds subtle floral and peppery undertones for balance.
- Bay leaves: Two leaves flavor the soup base and round out the aromatics beautifully.
- Ground allspice: Just a hint brings extra depth and warmth.
- Salt and pepper to taste: Seasons everything to savory perfection.
- Beef broth or water: Six cups create the fabulously rich and sippable consomé.
- Apple cider vinegar: A splash brightens all those meaty, spicy elements.
- Oil (for searing): Helps you build deep, bold flavors as you sear the beef.
- Corn tortillas: These are sturdy enough for dipping and bring classic Mexican flair.
- Shredded birria meat: The glossy, juicy star of every taco bite.
- Shredded Oaxaca or mozzarella cheese: Pull-apart cheesy goodness that crisps up beautifully when grilled.
- Diced white onion and chopped cilantro: For unbeatable crunch, color, and zesty brightness.
- Lime wedges: The perfect finishing touch for squeezing over your tacos.
- Extra consomé (for dipping): Sip or dunk to your heart’s content!
How to Make Birria Tacos with Consomé Recipe
Step 1: Toast and Soak the Dried Chiles
Start by heating a dry skillet over medium heat and toasting the guajillo, ancho, and pasilla chiles for just a minute or two. You’ll know they’re ready when they become deeply fragrant. Immediately soak them in hot water for 15 minutes until they turn supple and ready to blend — this step sets the foundation for that vibrant, flavorful sauce!
Step 2: Sear the Beef
In the same pot you’ll use for braising, warm your oil over medium-high heat. Sear those beef chunks and optional short ribs or oxtail until deeply browned on all sides. This caramelizes the surface, packing in flavor you’ll later taste in every bite of the Birria Tacos with Consomé Recipe.
Step 3: Char Vegetables and Build the Broth
After removing the beef, toss in your halved onion, garlic cloves, and tomato. Sauté until they develop some charred spots, unlocking their natural sweetness. Next, add the soaked chiles, cinnamon stick, cloves, cumin seeds, oregano, thyme, bay leaves, allspice, salt, pepper, vinegar, and pour in the beef broth or water. Simmer everything together for about 15 minutes so those flavors can mingle.
Step 4: Blend and Simmer
Carefully fish out the cinnamon stick and bay leaves, then transfer the entire pot’s contents to a blender. Blend until silky smooth, transforming everything into a gorgeous, brick-red sauce. Return this blended mixture to your pot along with the seared meats. Cover and let it simmer low and slow for around 3 hours, until the meat is collapse-on-your-fork tender and practically shreds itself. This long cook is what gives the Birria Tacos with Consomé Recipe its signature luxurious texture.
Step 5: Shred the Meat and Prepare the Consomé
Once the meat is supremely tender, remove it from the sauce and shred with two forks. Skim off any excess fat (save it for crisping your tortillas — trust me!). Strain the remaining sauce to create a velvety consomé perfect for dipping. Keep both the shredded meat and hot consomé warm until ready to assemble the tacos.
Step 6: Assemble the Birria Tacos
Heat a skillet over medium. Dip each corn tortilla, one at a time, into the surface of your consomé — this coats the tortillas in that beautiful red fat. Lay the tortilla on the skillet, sprinkle some cheese on half, top with a generous helping of shredded birria, and fold it over. Cook until the cheese melts and the tortilla gets crispy and golden on both sides. Repeat until you’ve got a tempting stack ready for the table.
Step 7: Serve and Enjoy
Serve your piping hot birria tacos loaded with diced onion, chopped cilantro, and a squeeze of lime. Don’t forget a small bowl of that steamy consomé for dunking every bite. Trust me, these Birria Tacos with Consomé Recipe will become family favorites at first bite!
How to Serve Birria Tacos with Consomé Recipe
Garnishes
Garnishing your birria tacos is all about balance and brightness. Pile on fresh diced white onions and fragrant chopped cilantro for crunch and color. A squirt of lime over each taco brings out all those deep, spicy flavors, while a little extra consomé on the side ensures every bite is juicy and satisfying.
Side Dishes
Nothing beats classic Mexican sides with birria! Try a scoop of creamy refried beans, spicy Mexican rice, or even a crisp green salad with radishes and avocado. A chilled Mexican soda or glass of agua fresca makes this Birria Tacos with Consomé Recipe feel like a celebratory feast at your favorite taqueria.
Creative Ways to Present
Take your birria party up a notch! Arrange tacos in a fun taco board with small bowls of consomé for dipping, plus ramekins of pickled jalapeños, sliced radishes, and crumbled cotija for even more flavor options. Or, stack tacos vertically so guests can pull one off like street food — just don’t forget plenty of napkins for those happy, saucy hands!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the shredded birria meat and strained consomé in separate airtight containers in the fridge for up to four days. Keeping the components separate helps preserve that crave-worthy texture for next time.
Freezing
Braised birria and consomé both freeze beautifully! Let everything cool completely, then pack into freezer-safe bags or containers. Label and freeze for up to three months. Thaw overnight in the fridge before reheating for tacos, burritos, or quesadillas — your future self will thank you!
Reheating
To reheat the Birria Tacos with Consomé Recipe, warm the consomé gently in a saucepan until hot and steamy. Heat the meat in a covered skillet with a splash of broth to keep it moist. For tacos, re-crisp the assembled tacos on a nonstick skillet or griddle until heated through and edges are golden again.
FAQs
What cut of beef works best for the Birria Tacos with Consomé Recipe?
Beef chuck roast is the classic choice because it becomes incredibly tender after long, slow cooking. Adding short ribs or oxtail is optional but highly recommended for even more depth and richness in both the meat and consomé!
Can I make Birria Tacos with Consomé Recipe in a slow cooker?
Absolutely! Simply follow the instructions up to the simmering stage, then transfer everything to a slow cooker and cook on low for about 8 hours or until the beef is fall-apart tender. A pressure cooker will cut your cook time down to about an hour if you’re in a hurry.
Is there a way to make this recipe spicier?
You can dial up the heat by tossing in an extra chile de arbol or two, or add your favorite hot sauce right to the consomé or directly into the tacos. Birria is wonderfully versatile when it comes to customizing spice levels!
What cheese can I substitute for Oaxaca in the Birria Tacos with Consomé Recipe?
If you can’t find Oaxaca cheese, shredded mozzarella or Monterey Jack melt beautifully and give you that satisfying cheese pull. Even cheddar adds a lovely tang if you’re in a pinch.
What can I do with leftover birria meat?
Leftover birria meat is gold for meal prep! Pile it onto nachos, slip it into quesadillas, spoon into a breakfast hash, or use it to stuff burritos and enchiladas. The flavor gets even better the next day.
Final Thoughts
I can’t wait for you and your loved ones to try this Birria Tacos with Consomé Recipe — it’s honestly one of those magical meals that turns an ordinary day into a festive gathering. Grab some napkins, invite a few friends, and let these cheesy, savory, dunkable tacos take center stage on your table!
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Birria Tacos with Consomé Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Birria Tacos with Consomé, a traditional Mexican dish featuring tender beef in a fragrant and spicy broth, served with melted cheese on crispy tortillas.
Ingredients
For the Birria:
- 2 ½ lbs beef chuck roast (cut into large chunks)
- 1 lb beef short ribs or oxtail (optional, for richness)
- 4 dried guajillo chiles (seeded)
- 2 dried ancho chiles (seeded)
- 2 dried pasilla chiles (optional)
- 1 large white onion (halved)
- 6 garlic cloves (peeled)
- 1 medium tomato (quartered)
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon cumin seeds
- 1 tablespoon dried oregano
- 1 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
- 6 cups beef broth or water
- 2 tablespoons apple cider vinegar
- 2 tablespoons oil (for searing)
For the Tacos:
- Corn tortillas
- 2 cups shredded birria meat (from above)
- 1 ½ cups shredded Oaxaca or mozzarella cheese
- Diced white onion and chopped cilantro (for topping)
- Lime wedges (for serving)
- Extra consomé (for dipping)
Instructions
- Toasting Chiles: Toast dried chiles in a dry skillet until fragrant, then soak in hot water.
- Searing Beef: Brown beef chunks in a pot, then set aside.
- Creating Sauce: Sauté onion, garlic, tomato, and spices. Blend with broth, then simmer with meat.
- Finishing: Shred meat, strain sauce, and assemble tacos with cheese, meat, and consomé.
Notes
- For enhanced flavor, prepare the birria ahead of time.
- Experiment with cooking methods like slow cookers or pressure cookers.
- Variation: Use flour tortillas for a softer texture.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with consomé
- Calories: 610
- Sugar: 3g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg
