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Birria Tacos with Consommé

A plate of three golden-brown birria tacos filled with shredded meat and melted cheese, served with a side of consommé.
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Learn to make authentic Birria tacos with a rich beef consommé. This recipe guides you through selecting chiles, braising beef, dipping tortillas, and frying them to crispy perfection. Ideal for a weekend cooking project or crowd-pleasing dinner.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into 2-inch pieces
  • 1 lb beef short ribs
  • 1 white onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup apple cider vinegar
  • 4 guajillo chiles, stemmed and seeded
  • 3 ancho chiles, stemmed and seeded
  • 2 pasilla chiles, stemmed and seeded
  • 2 árbol chiles, stemmed and seeded (optional, for heat)
  • 4 cups beef broth
  • Salt to taste
  • Corn tortillas
  • Shredded Monterey Jack or Oaxaca cheese
  • Vegetable oil for frying
  • Optional garnishes: chopped white onion, cilantro, lime wedges

Instructions

  1. Rinse the dried chiles and soak them in hot water for 20 minutes until softened.
  2. While chiles soak, season the beef chuck roast and short ribs generously with salt.
  3. In a large Dutch oven or Instant Pot, sear the beef on all sides until browned. Remove beef and set aside.
  4. Add the quartered onion, smashed garlic, bay leaves, peppercorns, cloves, oregano, cumin, cinnamon, allspice, and nutmeg to the pot. Sauté for 1-2 minutes until fragrant.
  5. Drain the soaked chiles and transfer them to a blender along with the apple cider vinegar and about 1 cup of the beef broth. Blend until smooth.
  6. Strain the chile puree through a fine-mesh sieve into the pot, discarding any solids.
  7. Return the seared beef to the pot. Add the remaining beef broth, ensuring the meat is mostly submerged. Add more broth or water if needed.
  8. Bring to a simmer, then cover and cook on low heat for 3-4 hours in a Dutch oven, or until the beef is fork-tender. If using an Instant Pot, cook on high pressure for 60 minutes, then allow natural pressure release for 15 minutes.
  9. Remove the beef from the pot and shred it using two forks. Skim excess fat from the consommé if desired. Season the consommé with salt to taste.
  10. To assemble tacos, dip each corn tortilla into the warm consommé, coating both sides.
  11. Place a tortilla in a lightly oiled skillet over medium-high heat. Add shredded beef and a generous amount of cheese.
  12. Fold the tortilla in half and cook for 2-3 minutes per side, until golden brown and crispy.
  13. Serve immediately with extra consommé for dipping, and your favorite garnishes like chopped onion and cilantro.

Notes

  • For meal prep, braise the beef and store it with some consommé in the refrigerator for up to 3 days. Shred and reheat before assembling tacos.
  • You can prepare the consommé a day in advance and refrigerate. Skim the solidified fat from the top before reheating.
  • For a spicier taco, add 1-2 árbol chiles to the chile blend or increase the amount of chile de árbol.
  • Ensure your skillet is hot enough to achieve a crispy tortilla without burning.

Nutrition

Find it online: https://blissbatter.com/birria-tacos-crispy-cheesy-consome/