If you have ever craved that perfect blend of rich flavors and comforting warmth, this Birria Tacos with Rich Consomé Recipe is about to become your new go-to. These tacos are packed with tender, slow-cooked beef that practically melts in your mouth, paired with a deeply flavorful consomé that’s perfect for dipping. Each bite is a celebration of bold spices, smoky chiles, and a luscious broth that elevates the humble taco to something truly spectacular. Whether you’re hosting a family dinner or simply treating yourself to a culinary adventure, this recipe promises a heartwarming and indulgent experience you won’t forget.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are simple, straightforward, and each plays a critical role in delivering the complexity and richness of the dish. From the variety of dried chiles that build the smoky backbone to the aromatic spices that add warmth and depth, every element is essential to perfecting your Birria Tacos with Rich Consomé Recipe.
- 2 lbs beef chuck roast (or beef short ribs): This cut is ideal for slow cooking, becoming incredibly tender and flavorful.
- 2 dried guajillo chiles, stems and seeds removed: Adds mild heat and vibrant flavor.
- 2 dried ancho chiles, stems and seeds removed: Brings a deep, smoky sweetness.
- 1 dried pasilla chile, stems and seeds removed (optional): Adds extra depth for those who love a complex flavor.
- 4 cloves garlic: Provides savory pungency that infuses the meat.
- 1 medium onion, quartered: Gives sweetness and body to both meat and broth.
- 1 tsp ground cumin: Warms up the flavor profile with earthy tones.
- 1 tsp ground oregano: Offers herbal brightness that balances rich meats.
- 1/2 tsp ground cinnamon: Adds subtle warmth and aromatic sweetness.
- 3 cloves: Provides a hint of spice with a slightly sweet aroma.
- 1 tbsp apple cider vinegar: Brightens and tenderizes the beef during cooking.
- 1 tsp salt: Essential for enhancing all flavors.
- 1/2 tsp black pepper: Adds a gentle kick to the seasoning.
- 4 cups beef broth (or water): Forms the base for that irresistible consomé.
- 2 bay leaves: Infuse subtle herbal notes during the simmer.
- 10-12 corn tortillas: The vessel for all that juicy goodness.
- 1 cup chopped fresh cilantro: Offers a fresh, bright contrast when sprinkled on top.
- 1/2 cup chopped onion: Adds crunch and pungency as a garnish.
- Lime wedges (for serving): The perfect tangy pop to cut through richness.
- 1-2 cups shredded cheese (optional): For quesabirria tacos that are decadently cheesy.
- 2 cups of the birria cooking liquid (strained): Used as the flavorful consomé for dipping.
- 1/2 cup chopped onions: Additional garnish to brighten the tacos.
- 1/2 cup chopped cilantro: For fresh finishing touches.
- 1 lime, cut into wedges (for serving): Adds acidity and zest right at the table.
How to Make Birria Tacos with Rich Consomé Recipe
Step 1: Prepare the Chile Sauce
The foundation of these tacos is the rich, smoky chile sauce. Start by toasting the dried guajillo, ancho, and optional pasilla chiles lightly in a skillet until fragrant. Soak them in hot water to soften up, then blend with garlic, onion, cumin, oregano, cinnamon, cloves, and apple cider vinegar to create a luscious marinade. This sauce infuses the beef with deep, complex flavors that develop during the long cooking process.
Step 2: Slow Cook the Beef
Place your beef in a slow cooker or heavy pot and cover it with the chile sauce mixture along with beef broth and bay leaves. Add salt and black pepper, cover, and let it cook low and slow for at least three hours or until the meat is tender enough to shred effortlessly. This slow simmering is what makes the beef so incredibly flavorful and juicy, while also creating that famous consomé packed with rich, meaty goodness.
Step 3: Shred the Meat and Strain the Broth
Once the meat is perfectly tender, remove it from the pot and shred it finely using two forks. Strain the cooking liquid through a fine sieve to get a clear, aromatic consomé that’s perfect for dipping your tacos. Reserve this liquid, as it’s the secret weapon that adds an incredible burst of flavor with every bite.
Step 4: Assemble the Tacos
Heat your corn tortillas until they’re soft and pliable. Dip each tortilla into the warm consomé briefly to soak up the flavor, then fill with shredded beef. If you’re going for quesabirria style, sprinkle on shredded cheese before folding the taco. Fry the tacos lightly in a skillet until the edges are crispy and the cheese, if used, is melted and gooey. Each taco should have a golden, slightly crisp exterior with a juicy, flavorful filling inside.
How to Serve Birria Tacos with Rich Consomé Recipe
Garnishes
To truly bring out the magic of your Birria Tacos with Rich Consomé Recipe, top them with freshly chopped cilantro and diced onions. These garnishes add a refreshing crunch and brightness that cut through the richness beautifully. Don’t forget a generous squeeze of lime juice—its acidity balances the savory depth and makes each bite sing.
Side Dishes
While the tacos themselves star on the plate, a simple side of Mexican rice or refried beans can complement them beautifully. You might also serve fresh radish slices or pickled jalapeños on the side for an added layer of texture and flavor. Whatever you choose, keep sides light to let the tacos and consomé shine.
Creative Ways to Present
For a fun twist, arrange a birria taco platter with small bowls of consomé for dipping, allowing guests to dunk their tacos as they eat. Another idea is to build mini taco sliders as finger food for parties by using smaller tortillas. You could also try stuffing quesabirria tacos with different cheeses or adding avocado slices for creaminess. The possibilities to elevate your Birria Tacos with Rich Consomé Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Any leftover birria beef and consomé keep wonderfully in an airtight container in the refrigerator for up to four days. Store the beef and broth separately when possible to maintain the best texture before reheating.
Freezing
If you want to save the deliciousness for later, freeze the shredded beef and consomé in separate freezer-safe containers or bags. They can last for up to three months, making it easy to enjoy this dish whenever the craving hits.
Reheating
Reheat the beef gently in a saucepan with a splash of consomé or water to keep it moist, and warm the consomé separately on the stovetop. For tacos, crisp them up again in a skillet after reheating for that fresh-out-of-the-pan texture.
FAQs
Can I use other types of meat besides beef?
Absolutely! While traditional birria is made with beef, you can experiment with goat or lamb for authentic regional variations, or even pork for a different but delicious take. Just adjust cooking times accordingly to ensure tenderness.
What if I can’t find dried chiles?
Finding dried guajillo and ancho chiles adds authenticity, but if they’re not available, substitute with chipotle or pasilla powder for a smoky touch. The key is balancing smoky, sweet, and mild heat flavors.
Is it necessary to dip the tortillas in consomé?
Dipping tortillas in the consomé before frying infuses them with extra flavor and helps create that signature crispy yet juicy texture of birria tacos. It’s a step worth not skipping if you’re after authenticity.
Can I make this recipe in an Instant Pot?
Yes! Using an Instant Pot can cut down cooking time significantly. Use the sauté function for toasting chiles and then pressure cook the beef with the sauce and broth for about an hour, followed by a natural release.
How spicy is this dish?
The heat level is mild to moderate thanks to the choice of chiles, which are more smoky and sweet than fiery. You can always add extra fresh chilies or hot sauce if you prefer a spicier kick.
Final Thoughts
Making Birria Tacos with Rich Consomé Recipe at home is an absolute joy, not only because of the incredible flavors but also because it brings a cozy, festive spirit to any meal. It’s a dish that invites sharing, savoring, and coming back for second (and third) helpings. So grab your ingredients, channel your inner chef, and dive into the delicious world of birria tacos—you’ll be hooked from the very first bite!
Print
Birria Tacos with Rich Consomé Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Birria Tacos with Consomé recipe features tender, slow-cooked beef infused with a rich, smoky blend of dried chiles and spices, served in corn tortillas with fresh cilantro and onion. The cooking liquid is strained and served as a warm, flavorful consomé for dipping, making these tacos irresistibly savory and perfect for gatherings or a delicious meal at home.
Ingredients
Meat and Marinade
- 2 lbs beef chuck roast (or beef short ribs)
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile, stems and seeds removed (optional)
- 4 cloves garlic
- 1 medium onion, quartered
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1/2 tsp ground cinnamon
- 3 cloves
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth (or water)
- 2 bay leaves
For Serving and Garnish
- 10–12 corn tortillas
- 1 cup chopped fresh cilantro
- 1/2 cup chopped onion
- Lime wedges (for serving)
- 1–2 cups shredded cheese (optional, for quesabirria tacos)
Consomé
- 2 cups of the birria cooking liquid (strained)
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges (for serving)
Instructions
- Prepare the Chiles: Toast the guajillo, ancho, and optional pasilla chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15-20 minutes to soften.
- Make the Marinade: Blend the soaked chiles, garlic, quartered onion, ground cumin, oregano, cinnamon, cloves, apple cider vinegar, salt, and black pepper with some soaking water or beef broth until smooth to create a deep, flavorful marinade.
- Marinate the Beef: Coat the beef chuck roast or short ribs thoroughly with the chile marinade, ensuring even coverage. Let it marinate for at least 30 minutes to an hour for best flavor penetration.
- Cook the Beef: Place the marinated beef into a large pot or slow cooker. Add beef broth and bay leaves. Bring to a simmer on the stovetop or set the slow cooker to low, cooking for about 3 hours until the meat is very tender and shreds easily.
- Prepare Consomé: Strain the cooking liquid through a fine sieve to remove solids. Set aside 2 cups for serving the consomé dipping sauce alongside the tacos.
- Shred the Meat: Remove the beef from the pot and shred it using two forks, discarding bones if present. Mix the shredded meat with some of the reserved cooking liquid to keep it moist.
- Assemble the Tacos: Heat corn tortillas briefly on a skillet. Fill each with shredded meat and optionally add shredded cheese for quesabirria tacos. Fold and cook on a hot skillet until the tortillas are slightly crispy and the cheese melted.
- Serve: Serve the tacos hot, garnished with chopped cilantro and onions. Accompany with lime wedges and a small bowl of the warm consomé for dipping.
Notes
- Using beef chuck roast provides great flavor and tenderness after slow cooking.
- Adjust the number of chiles according to your heat tolerance; removing seeds reduces spiciness.
- Cheese is optional but adds a wonderful texture for quesabirria style tacos.
- Leftover consomé can be refrigerated and reheated for up to 3 days.
- If desired, you can crisp the tacos in a skillet with a little oil for a crunchier texture.
