Birria Tacos with Consomé Recipe
Introduction
If you’ve ever seen videos of tacos dipped in a rich red broth and sizzling on a hot skillet, you’ve witnessed the magic of Birria Tacos with Consomé. This wildly popular Mexican street food combines tender, slow-cooked beef with crispy tortillas and a deeply flavorful broth used for dipping.
Originally from the Mexican state of Jalisco, birria began as a traditional stew made with goat or beef and a complex blend of dried chiles and spices. Today, the dish has evolved into the famous birria taco, where tortillas are dipped in the savory broth before being crisped on a griddle with shredded meat and sometimes cheese.
The result is a taco that’s crispy, juicy, smoky, and incredibly rich in flavor. Served with a side of warm consommé for dipping, it’s one of the most satisfying tacos you’ll ever make at home.
Why I Love This Recipe
Birria tacos are one of those meals that feel like a special occasion but are surprisingly approachable.
The slow-cooked beef becomes incredibly tender and flavorful thanks to the blend of toasted dried chiles, spices, garlic, and vinegar. As the meat cooks, it creates a broth that becomes the iconic consomé used for dipping the tacos.
Another reason I love this recipe is how customizable it is. You can add melted cheese, load the tacos with cilantro and onions, or enjoy them simply with lime and broth.
These tacos are perfect for gatherings and pair beautifully with lighter dishes like Easy Classic Pasta Salad for Any Gathering when serving a crowd.
Birria Tacos with Consomé
Juicy Mexican birria tacos filled with slow-cooked beef, crispy tortillas, and served with rich consommé for dipping.
Prep: 30 min | Cook: min | Total: min
Servings: 4 servings
Ingredients
- 2 lbs beef chuck roast or beef short ribs
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 cup beef broth
- 1/2 cup tomato puree
- 1/4 cup apple cider vinegar
- 1 onion, roughly chopped
- 4 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt to taste
- Black pepper to taste
- 2 bay leaves
- Corn tortillas
- Chopped onions for garnish
- Fresh cilantro, chopped
- Lime wedges
- Shredded cheese (optional)
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15-20 minutes until softened.
- Blend the soaked chiles with tomato puree, garlic, onion, apple cider vinegar, oregano, cumin, smoked paprika, cinnamon, and a pinch of salt until smooth.
- Transfer the sauce to a large pot or slow cooker. Add beef chunks, beef broth, bay leaves, salt, and pepper.
- Simmer on low heat for 3-4 hours, or cook in a slow cooker on low for 6-8 hours, until the meat is tender and easily shredded.
- Remove the meat from the pot and shred it. Strain the remaining liquid and reserve the broth as the consommé.
- Heat a skillet over medium heat. Dip tortillas briefly in the consommé and place them on the skillet.
- Add shredded beef and optional cheese to each tortilla, fold, and cook until crispy and golden on both sides.
- Serve tacos hot with a bowl of warm consommé for dipping and garnish with chopped onions, cilantro, and lime wedges.
Nutrition
- Calories: 520 calories
- Fat: 28 g
- Carbs: 28 g
- Protein: 40 g
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Ingredients
Here’s everything you need to make authentic birria tacos.
For the Birria
- 2 lbs beef chuck roast or beef short ribs
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 cup beef broth
- ½ cup tomato puree
- ¼ cup apple cider vinegar
- 1 onion, roughly chopped
- 4 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- Salt to taste
- Black pepper to taste
- 2 bay leaves
For the Tacos
- Corn tortillas
- Chopped onions for garnish
- Fresh cilantro, chopped
- Lime wedges
- Shredded cheese (optional)
Ingredient Swaps and Notes
This recipe is flexible and can be adapted based on what you have available.
Beef options:
Chuck roast, brisket, or short ribs all work beautifully.
Chile substitutions:
If pasilla chiles are unavailable, additional guajillo chiles can be used.
Cheese options:
Traditional birria tacos may include Oaxaca cheese, but mozzarella works well as a substitute.
Make it spicier:
Add one or two dried árbol chiles to the sauce.
Step-by-Step Instructions
1. Toast the Chiles
Heat a dry skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chiles for 1–2 minutes until fragrant.
Place them in hot water and soak for 15–20 minutes until softened.
2. Blend the Sauce
In a blender combine:
- Soaked chiles
- Tomato puree
- Garlic
- Onion
- Apple cider vinegar
- Oregano
- Cumin
- Smoked paprika
- Cinnamon
- A pinch of salt
Blend until smooth and thick.
3. Cook the Birria
Transfer the sauce to a large pot or slow cooker. Add:
- Beef pieces
- Beef broth
- Bay leaves
- Salt and pepper
Simmer on low for 3–4 hours, or cook in a slow cooker for 6–8 hours, until the meat is tender and shreddable.
4. Shred the Meat
Remove the beef from the pot and shred it with two forks.
Strain the cooking liquid and reserve it as the consomé, the flavorful dipping broth.
5. Assemble the Tacos
Heat a skillet or griddle over medium heat.
- Dip each corn tortilla briefly in the consomé.
- Place the tortilla on the skillet.
- Add shredded beef and optional cheese.
- Fold the tortilla and cook until crispy and golden on both sides.
6. Serve
Serve the tacos hot with:
- Warm bowls of consomé for dipping
- Chopped onions
- Fresh cilantro
- Lime wedges
The dipping broth adds an incredible depth of flavor to every bite.
Tips for Success
Toast the chiles carefully.
Burnt chiles can taste bitter, so toast them only until fragrant.
Cook low and slow.
The long cooking time ensures the beef becomes tender and flavorful.
Dip tortillas lightly.
Too much broth can make tortillas fragile, so a quick dip is enough.
Use a cast-iron skillet if possible.
It helps achieve the crispy texture that makes birria tacos irresistible.
Serving Suggestions and Pairings
Birria tacos are rich and satisfying, so pairing them with lighter sides works well.
A refreshing side like Easy Classic Pasta Salad for Any Gathering adds brightness to the meal.
If you’re hosting brunch or a casual weekend spread, sweet dishes like Classic French Toast – The Golden Breakfast Everyone Loves balance the savory flavors perfectly.
For simple lunch ideas or meal prep options, dishes like Easy Meal Prep Chicken Salad – Classic & Creative Riffs also complement the tacos nicely.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 520
- Fat: 28 g
- Carbohydrates: 28 g
- Protein: 40 g
This makes birria tacos a protein-rich and satisfying meal.
Storage and Leftover Tips
Refrigerator:
Store leftover meat and consommé in airtight containers for up to 4 days.
Freezer:
The shredded birria meat freezes well for up to 3 months.
Reheating:
Warm the meat in a skillet with a little consommé to keep it juicy.
Leftover birria can also be used in quesadillas, burritos, or rice bowls.
More Recipes You’ll Love
If you enjoy bold and satisfying homemade meals, you may also love:
- Easy Classic Pasta Salad for Any Gathering
- Easy Meal Prep Chicken Salad – Classic & Creative Riffs
- How to Make Perfect Grilled Cheese with Homemade Tomato Soup
These recipes are perfect additions to your weekly cooking routine.
Final Thoughts
Birria Tacos with Consomé are the perfect combination of crispy, juicy, and deeply flavorful. The slow-cooked beef and rich chile broth create a taco experience that feels both authentic and unforgettable.
Whether you’re making them for a family dinner or a weekend gathering with friends, these tacos are guaranteed to impress.
If you try this recipe, feel free to share your results and feedback. Follow along for more delicious comfort-food recipes from Jason Griffith at ChefManiac.
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