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Flavorful Birria Tacos Recipe with Easy Homemade Consommé Guide

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Tender, slow-cooked beef tucked inside crispy corn tortillas, served with a rich homemade consommé for dipping. This recipe offers authentic birria flavor with a quick and easy pressure cooker or slow cooker shortcut.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 1 dried guajillo chili, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle chili in adobo sauce (optional)
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp smoked paprika
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 4 cups beef broth or water
  • 2 tbsp apple cider vinegar
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Fresh cilantro, chopped
  • Diced white onion
  • Lime wedges, for serving

Instructions

  1. Heat a dry skillet over medium heat. Toast the dried guajillo and ancho chilies for 1-2 minutes until fragrant, then transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
  2. Drain the chilies and add to a blender with chipotle chili, garlic cloves, onion, cumin, oregano, smoked paprika, broken cinnamon stick, apple cider vinegar, and 1 cup beef broth. Blend until smooth, adding more broth if needed.
  3. Season beef chunks with salt and pepper. Place beef in Dutch oven or slow cooker, pour chili sauce over, add bay leaves and remaining 3 cups beef broth. Cover and cook: slow cooker low 6-8 hours or high 3-4 hours; Instant Pot high pressure 60 minutes with natural release; or stovetop simmer covered 3-4 hours.
  4. Remove beef and shred with forks. Discard bay leaves and cinnamon pieces from sauce.
  5. Strain cooking liquid through fine mesh strainer into a bowl to make consommé.
  6. Warm tortillas briefly on dry skillet. Dip each tortilla into consommé, place on skillet, add shredded beef and cheese, fold, and cook 2-3 minutes per side until cheese melts and edges crisp.
  7. Garnish tacos with chopped cilantro, diced onion, and a squeeze of lime. Serve consommé in small bowls for dipping.

Notes

Toast dried chilies to unlock smoky flavor. Blend sauce thoroughly for even flavor. Cook meat low and slow to keep tender. Strain consommé carefully for clear broth. Use fresh corn tortillas for best texture. Brush tortillas with oil before frying for extra crispiness. Reheat tacos in skillet to maintain crispness. Cheese can be swapped for plant-based alternatives or omitted for dairy-free version.

Nutrition

Keywords: birria tacos, consommé, beef tacos, Mexican recipe, slow cooker birria, pressure cooker birria, homemade consommé, easy birria tacos

Find it online: https://lucydishes.com/flavorful-birria-tacos-recipe-with-easy-homemade-consomm-e-guide/