Authentic Birria Tacos with Consommé

Birria Tacos with Consommé are the ultimate indulgence—a rich, flavorful Mexican dish that features tender, slow-braised beef folded into crispy tortillas with melted cheese and served with a deeply spiced dipping sauce. Originating from Jalisco, this dish is beloved for its bold flavors and satisfying textures, and it’s perfect for gatherings or a special weekend meal.

Why You’ll Love This Recipe

This recipe takes tacos to the next level. The beef is simmered until fall-apart tender in a complex chili paste filled with smoky, aromatic spices. The result is meat so flavorful and juicy, it can be served alone—and then it gets layered into crisped tortillas with gooey cheese. The accompanying consommé isn’t just a dipping sauce—it’s a rich broth infused with all the flavors of the braise, making each bite unforgettable. Whether you’re cooking for a celebration or just want an impressive taco night, these birria tacos are guaranteed to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chili Paste

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• ½ cup crushed tomatoes
• ½ cup organic beef stock (or water)
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 tablespoons Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground allspice

Meat + Consommé

• 3 lbs chuck roast, cut into medium-large chunks
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ onion, diced
• 4 cups organic beef stock
• 2 cups water

Tacos

• 12 corn tortillas
• Shredded Oaxaca cheese (or mozzarella as a substitute)
• 1 cup chopped fresh cilantro
• Optional: diced onion and parsley for serving

Directions

Make the Chili Paste

1. Remove the stems and seeds from the dried guajillo and ancho chiles.

2. Bring ½ cup beef stock to a boil in a small pot. Add the dried chiles, cover, and let sit for 15–20 minutes until softened.

3. In a blender, combine the soaked chiles, chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, and all spices and herbs. Blend until smooth. Add more stock or water if needed for a looser consistency. Set aside.

Prepare and Braise the Meat

1. Preheat oven to 350°F (175°C).

2. In a large Dutch oven, heat olive oil over medium-high. Sear the beef chunks on all sides until browned (3–4 minutes per side). Work in batches if needed. Set aside.

3. In the same pot, sauté the diced onion until translucent.

4. Add the chili paste and simmer for 1–2 minutes, stirring often.

5. Pour in the beef stock and water, and return the beef to the pot. Stir to combine and bring to a gentle simmer.

6. Cover and transfer the Dutch oven to the oven. Braise for 2½ hours or until the meat is tender and shreds easily with forks.

Shred the Meat and Reserve the Consommé

1. Remove the beef from the pot and shred it using two forks. Return it to the pot and stir to coat with the sauce.

2. Remove 1 cup of the broth and place in a bowl for dipping. Garnish with fresh cilantro if desired.

Assemble the Tacos

1. Heat a non-stick skillet over medium heat. Lightly oil it.

2. Dip a tortilla in the consommé and place it in the skillet. Fry briefly until slightly crisp.

3. Add shredded beef, cheese, and toppings to one half of the tortilla. Fold and press gently.

4. Cook until both sides are golden brown and cheese is melted, flipping once. Repeat with remaining tortillas.

Servings and Timing

This recipe serves 6–8 people (makes about 12 tacos).
Preparation Time: 30 minutes
Cooking Time: 2½ hours
Total Time: 3 hours

Variations

• Lamb or Chicken: Substitute beef with lamb shoulder or bone-in chicken thighs.

• No Cheese: Skip the cheese for a dairy-free version.

• Add Heat: Add extra chipotle or a fresh chili to the chili paste for a spicier version.

• Slow Cooker Option: After searing, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

Storage/Reheating

Refrigerator: Store meat and broth in separate airtight containers for up to 4 days.
Freezer: Freeze meat and broth separately for up to 2 months.
Reheat: Warm gently on the stove or in the microwave. Reheat tacos in a skillet to maintain crispiness.

FAQs

Can I use a different cut of beef?

Yes, shank, short ribs, or brisket work well. Just ensure it’s a cut that becomes tender with slow cooking.

What cheese is best for birria tacos?

Oaxaca cheese is traditional for its meltiness, but mozzarella or Monterey Jack are good substitutes.

What if I don’t have a Dutch oven?

Use a heavy oven-safe pot with a lid, or transfer everything to a deep baking dish covered tightly with foil.

Can I make this ahead of time?

Yes, it tastes even better the next day as the flavors deepen. Perfect for meal prep or entertaining.

Do I have to fry the tacos?

No, you can serve the shredded meat in soft tacos if you prefer, but frying in the consommé adds flavor and texture.

What’s the difference between birria and barbacoa?

Birria traditionally includes more spice and is served with consommé. Barbacoa is usually simpler, with fewer spices and no dipping sauce.

Can I use a blender instead of a food processor?

Yes, a high-powered blender is ideal for making the chili paste smooth and creamy.

Can I skip the consommé?

It’s the signature part of birria tacos, but you can serve the tacos dry if you prefer.

Are birria tacos spicy?

They are mildly spicy, but heat levels can be adjusted based on your preference and the type of chiles used.

What’s the best side dish for birria tacos?

Mexican rice, beans, elote (Mexican street corn), or a simple avocado salad are great options.

Conclusion

Birria Tacos with Consommé are a true celebration of bold flavors and traditional slow-cooked comfort. With deeply spiced beef, crisped tortillas, melty cheese, and a rich dipping broth, they offer an immersive culinary experience you can recreate right at home. Whether you’re making them for a special occasion or to elevate taco night, this recipe is sure to impress.

Authentic Birria Tacos with Consommé

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 12 tacos
• Category: Main Course
• Method: Braised, Pan-Fried
• Cuisine: Mexican
• Diet: Gluten Free

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Description

These Birria Tacos with Consommé are loaded with juicy shredded beef braised in a rich, spicy chili paste, folded into crispy, cheese-filled corn tortillas, and served with a flavorful dipping broth. This authentic Mexican street food favorite is a showstopper for taco night or weekend feasts.
Keywords: birria tacos, Mexican beef tacos, tacos with dipping sauce, birria tacos with consommé, authentic birria recipe

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Ingredients

Chili Paste:

• 4 dried guajillo peppers

• 4 dried ancho chiles

• 4 chipotle peppers in adobo

• 1 onion, chopped

• 4 garlic cloves

• 1/2 cup crushed tomatoes

• 1/2 cup beef stock (or water)

• 1 tbsp apple cider vinegar

• 2 bay leaves

• 2 tbsp Mexican oregano

• 1 tsp dried thyme

• 1/2 tsp cumin

• 1/2 tsp ground cinnamon

• 1/2 tsp smoked paprika

• 1/2 tsp ground allspice

The Meat & Consommé (Dipping Sauce):

• 3 lbs chuck roast beef (or shank/lamb/chicken), cut into chunks

• 1 tbsp olive oil

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1/2 onion, diced

• 4 cups beef stock

• 2 cups water

Tacos:

• 12 corn tortillas

• Shredded Oaxaca cheese (or mozzarella)

• 1 cup chopped fresh cilantro

• Diced onions, for topping

• Olive oil, for pan-frying

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Instructions

Make the Chili Paste:

• Remove stems/seeds from guajillo and ancho peppers.

• Boil beef stock, add peppers, cover and soak for 15–20 minutes.

• Blend soaked peppers with chipotle, onion, garlic, tomatoes, vinegar, herbs, and spices until smooth. Add stock/water as needed for desired thickness.

2. Sear the Meat:

• Preheat oven to 350°F (175°C).

• In a Dutch oven, heat olive oil over medium-high. Sear beef chunks on all sides, seasoning with salt, pepper, and garlic powder. Set aside.

3. Build the Stew:

• Sauté onion in the same pot. Stir in chili paste and cook for 1–2 minutes.

• Add beef stock, water, and return seared beef to the pot. Bring to a simmer.

4. Braise in the Oven:

• Cover and transfer the pot to the oven. Braise for 2½ hours or until beef is tender and shreddable.

• Remove from oven, shred beef with forks. Leave meat juicy with some broth for serving.

5. Make the Consommé (Dipping Sauce):

• Reserve 1 cup of the broth. Add fresh cilantro. Set aside for dipping.

6. Assemble the Tacos:

• Heat a non-stick skillet over medium. Lightly oil the surface.

• Dip a tortilla in consommé and place in skillet. Add shredded beef, diced onions, cilantro, and cheese.

• Fold and cook until golden and crispy on both sides, flipping once.

7. Serve:

• Plate hot tacos with the dipping consommé on the side. Garnish with more cilantro, onions, or lime if desired.

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Notes

• For extra richness, use bone-in shank or short ribs.

• Make ahead: chili paste and braised meat can be prepared 1 day in advance.

• Reheats beautifully in a skillet or oven.