If you’re craving a meal that bursts with rich, deep flavors and offers a perfect blend of savory meat and warm tortillas, then the Birria Tacos with Consomé Recipe is your new go-to comfort food. This traditional Mexican dish transforms tender, slow-cooked beef into luscious tacos dipped in a fragrant, spicy consomé that’s just begging to be sipped or dunked into. Whether you’re a seasoned home cook or just dipping your toes into Mexican cuisine, this recipe combines simplicity and a flair for flavor that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing the authentic taste of Birria Tacos with Consomé Recipe. Each component here contributes something special, from the smokiness of dried chiles to the richness of the beef broth, resulting in a delightfully complex yet approachable dish.
- 2 lbs beef chuck roast (or beef short ribs): Provides tender, juicy meat that shreds deliciously after slow cooking.
- 2 dried guajillo chiles, stems and seeds removed: Adds a natural smoky sweetness and vibrant red color to the sauce.
- 2 dried ancho chiles, stems and seeds removed: Offers a mild spicy depth with fruity undertones.
- 1 dried pasilla chile, stems and seeds removed (optional): Elevates the flavor with a subtle earthiness for a richer consomé.
- 4 cloves garlic: Delivers an aromatic punch that balances the peppers’ heat.
- 1 medium onion, quartered: Supports sweetness and body to the base flavor.
- 1 tsp ground cumin: Adds a warm, slightly nutty spice.
- 1 tsp ground oregano: Brings herbal earthiness crucial for Mexican seasoning.
- 1/2 tsp ground cinnamon: Introduces a hint of sweet warmth that rounds out the spices.
- 3 cloves: Intensifies the aromatic complexity with a sharp, almost piney touch.
- 1 tbsp apple cider vinegar: Cuts through richness with a tangy brightness that wakes up the flavors.
- 1 tsp salt: Essential to enhance all the natural flavors.
- 1/2 tsp black pepper: Provides mild heat and a peppery finish.
- 4 cups beef broth (or water): Forms the base of the consomé, carrying all the deep flavors.
- 2 bay leaves: Add aromatic depth and subtle herbal notes during cooking.
- 10-12 corn tortillas: The classic vessel for scooping up the tender beef and consomé.
- 1 cup chopped fresh cilantro: Brightens the dish with fresh, zesty greens.
- 1/2 cup chopped onion: Adds crisp texture and sharpness as a garnish.
- Lime wedges (for serving): Essential for squeezing over tacos to add acidity and brightness.
- 1-2 cups shredded cheese (optional): Perfect for quesabirria tacos, adding gooey, melty indulgence.
- 2 cups of the birria cooking liquid (strained): Used for dipping the tacos or drinking as a flavorful consomé.
- 1/2 cup chopped onions: Additional garnish to enhance the fresh bite.
- 1/2 cup chopped cilantro: Extra herbiness that complements every bite.
- 1 lime, cut into wedges (for serving): Essential for a final zesty squeeze over your masterpiece.
How to Make Birria Tacos with Consomé Recipe
Step 1: Prepare the Chile Sauce
Start by soaking the dried guajillo, ancho, and pasilla chiles in hot water for about 20 minutes until they soften. Then blend them with garlic, onion, spices, apple cider vinegar, and a bit of the soaking water until you get a smooth, vibrant red sauce. This sauce will infuse your meat with the signature birria flavor.
Step 2: Cook the Beef
Place your beef chuck roast or short ribs in a pot and pour the chile sauce all over. Add beef broth, bay leaves, salt, and pepper, then bring to a boil. Lower the heat and let it simmer gently for about 3 hours until the meat is fall-apart tender, soaking up every bit of spicy, fragrant goodness.
Step 3: Shred the Meat
Once the beef is tender, remove it from the pot and shred it using two forks. Strain and reserve the cooking liquid to serve as the consomé, removing bay leaves and any solid bits to keep it clear and rich.
Step 4: Assemble the Tacos
Dip corn tortillas briefly in the warm consomé to soften and flavor them. Then layer generously with shredded beef, add cheese if you like, fold, and grill each taco in a skillet until the outside is slightly crispy and the cheese is melted. This step is where the magic of the Birria Tacos with Consomé Recipe truly shines.
How to Serve Birria Tacos with Consomé Recipe
Garnishes
A fresh sprinkle of chopped onions and cilantro adds a bright contrast to the richly flavored beef. A squeeze of lime over the tacos brings everything to life with a hint of acidity that balances the deeper flavors perfectly.
Side Dishes
Serve these birria tacos alongside a simple Mexican rice or refried beans for a complete meal. Pickled jalapeños or a fresh radish salad also complement the textures and add a refreshing crunch.
Creative Ways to Present
Try filling your tacos with a touch of guacamole or sour cream to add a creamy element. For an exciting twist, serve mini birria taco sliders at your next party. Dipping chips into the consomé and serving it as a side “birria shot” is a fun, interactive way to enjoy the authentic flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover shredded beef and consomé separately in airtight containers. The beef will stay juicy, and the consomé will retain its deep flavor when refrigerated for up to 3 days.
Freezing
You can freeze the shredded beef and consomé for up to 3 months. Freeze the meat in portion-sized containers to make thawing easy and prevent overcooking when reheating.
Reheating
Warm the beef gently in a skillet with a little of the consomé to keep it moist. Reheat the consomé on the stove until steaming hot for serving. Then dunk your tacos back into that luscious broth for an authentic experience every time.
FAQs
Can I use a slow cooker for the Birria Tacos with Consomé Recipe?
Absolutely! Using a slow cooker is an excellent way to make this recipe even more hands-off. Cook the beef on low for 6 to 8 hours with the sauce and broth for tender, flavorful results.
What if I can’t find all the dried chiles?
Don’t worry! Guajillo and ancho chiles are the stars here, so try to get those at minimum. Pasilla is optional and adds depth, but you can substitute with other mild dried chiles or a pinch of smoked paprika to mimic some smokiness.
Is it necessary to dip the tortillas in consomé?
Dipping tortillas in the consomé before cooking them adds moisture and incredible flavor, plus it helps create the deliciously crispy crust on the outside. It’s a step you don’t want to skip if you want that signature birria taco texture.
Can I make this recipe vegetarian or vegan?
While traditional birria relies on beef, you can adapt by using jackfruit or mushrooms for texture, and vegetable broth with similar spices for the consomé. The flavors won’t be quite the same but still delicious in their own right!
How spicy is this Birria Tacos with Consomé Recipe?
The heat level is moderate and depends largely on the chiles you use. The guajillo and ancho chilies add richness with mild to medium heat. You can adjust spice by removing seeds or reducing chile amounts to suit your taste.
Final Thoughts
There’s something incredibly satisfying about biting into a lovingly made birria taco dipped in its savory consomé, and this Birria Tacos with Consomé Recipe captures that magic perfectly. Whether you’re making it for a festive gathering or a cozy night in, it’s a dish guaranteed to impress with every tender, flavorful bite. So why wait? Grab your ingredients, dive into this recipe, and get ready to fall in love with birria all over again!
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Birria Tacos with Consomé Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 10 servings
- Category: Tacos
- Method: Slow Cooking
- Cuisine: Mexican
Description
Delicious and authentic Birria Tacos with Consomé, featuring tender slow-cooked beef in a rich, flavorful chili broth, served with warm corn tortillas and fresh garnishes. Perfect for taco lovers wanting a hearty and satisfying meal with a side of savory dipping consomé.
Ingredients
Meat and Broth
- 2 lbs beef chuck roast (or beef short ribs)
- 4 cups beef broth (or water)
- 2 bay leaves
Chili Sauce and Seasonings
- 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, for added depth)
- 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
Toppings and Serving
- 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)
- 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 dried guajillo, ancho, and pasilla chiles lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak the toasted chiles in hot water for 15-20 minutes until softened.
- Make the Chili Sauce: In a blender, combine the soaked chiles (discard soaking water), garlic cloves, quartered onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, salt, black pepper, and a cup of beef broth. Blend until smooth to form a rich chili sauce.
- Prepare the Meat and Broth: Cut the beef chuck roast into large chunks. In a large pot, place the beef, chili sauce, remaining beef broth or water, and bay leaves. Stir to combine.
- Slow Cook the Birria: Bring the mixture to a boil, then reduce the heat to low and simmer covered for about 3 hours, or until the meat is very tender and easily shredded with a fork.
- Strain the Consomé: Remove the meat from the pot and shred it finely. Strain the cooking liquid (consomé) through a fine mesh sieve to remove solids; keep warm for dipping.
- Assemble the Tacos: Heat corn tortillas on a skillet until pliable. Dip tortillas lightly into the warm consomé, then place a generous amount of shredded meat on each. Add chopped onions, cilantro, and cheese if using.
- Cook the Tacos: Fold the tortillas over the fillings and cook in a hot skillet or griddle until the tortillas are crispy and the cheese melts if added, about 2-3 minutes per side.
- Serve: Serve the crispy birria tacos hot with lime wedges and bowls of warm consomé for dipping.
Notes
- Use bone-in short ribs instead of chuck roast for extra flavor and richer broth.
- The optional pasilla chile adds depth but can be omitted if unavailable.
- Adjust the number of chiles for more or less heat according to your preference.
- Consomé can be kept warm throughout serving for the classic dipping experience.
- For a gluten-free meal, use corn tortillas and verify the broth ingredients.
