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Perfect Birria Tacos Recipe with Easy Homemade Consommé for Tasty Meals

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These perfect birria tacos with homemade consommé offer a rich, spicy, and smoky flavor experience with tender slow-cooked beef and crispy tortillas, ideal for gatherings or comforting weeknight meals.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 2 cups beef broth or water
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon apple cider vinegar
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Fresh cilantro, chopped (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes on each side until fragrant but not burnt. Remove and soak in hot water for 15 minutes to soften.
  2. Drain the softened chiles and blend with 2 cups beef broth or water, garlic, oregano, cumin, cinnamon, and apple cider vinegar until smooth. Add more broth if needed to blend.
  3. Season beef chunks with salt and pepper. Brown the meat in a Dutch oven over medium-high heat, then remove and set aside.
  4. Sauté quartered onion in the same pot for 3-4 minutes until translucent and slightly caramelized.
  5. Return meat to the pot, pour chile sauce over, add bay leaves, and enough beef broth or water to cover the meat (about 4 cups). Bring to a simmer.
  6. Cover and cook on low heat for 2.5 to 3 hours until meat is fork-tender and shreds easily. Alternatively, cook in a slow cooker on low for 6-8 hours.
  7. Remove meat and strain the broth through a fine mesh strainer into a bowl to make consommé.
  8. Shred the beef finely with two forks, discarding large chunks of fat or gristle.
  9. Dip a corn tortilla into the consommé, place on a hot cast iron skillet, add shredded meat and cheese, top with another dipped tortilla, and cook 2-3 minutes per side until cheese melts and tortillas crisp.
  10. Remove tacos and garnish with chopped onion, cilantro, and lime wedges. Serve with warm consommé for dipping.

Notes

Toast chiles carefully to avoid bitterness. Brown the meat to add flavor before slow cooking. Keep consommé warm while assembling tacos. Dip tortillas generously in consommé before frying to achieve crispy edges without sogginess. Slow cooker or Instant Pot can be used as alternatives for cooking the beef.

Nutrition

Keywords: birria tacos, homemade consommé, beef tacos, Mexican recipe, slow-cooked beef, spicy consommé, comfort food, easy birria

Find it online: https://tastytuck.com/perfect-birria-tacos-recipe-with-easy-homemade-consomm-e-for-tasty-meals/