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

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.

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.