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Tender Birria Tacos Recipe with Flavorful Consommé Dipping Sauce

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This recipe delivers tender, slow-braised beef stuffed into crispy corn tortillas served with a rich, smoky consommé for dipping. It’s a comforting, flavorful meal perfect for gatherings and easy enough for weekend cooking.

Ingredients

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

Instructions

  1. Remove stems and seeds from dried guajillo, ancho, and chipotle chilies. Soak them in hot water for 20 minutes until softened.
  2. Transfer softened chilies to a blender with onion, garlic, cumin, oregano, cinnamon, smoked paprika, apple cider vinegar, and 1 cup of soaking water. Blend until smooth. Add more soaking water if sauce is too thick.
  3. Pat beef chunks dry and season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown meat on all sides in batches. Set aside.
  4. Pour chili sauce into Dutch oven and cook for 3-4 minutes, stirring occasionally until fragrant.
  5. Add beef back to the pot with bay leaves and beef broth, ensuring broth just covers meat. Bring to a simmer, reduce heat to low, cover, and braise for 2.5 to 3 hours until meat is fork-tender. Add water if needed.
  6. Remove beef and shred with two forks. Discard bay leaves. Strain remaining liquid through a fine mesh sieve to get smooth consommé. Adjust salt to taste.
  7. Heat skillet over medium heat. Dip a tortilla briefly into consommé, place on skillet, sprinkle shredded meat and cheese on one half, fold tortilla in half, and cook until crispy and cheese melts, flipping once. Repeat with remaining tortillas.
  8. Serve tacos hot with consommé for dipping. Garnish with chopped onion, cilantro, and lime wedges.

Notes

Toast dried chilies lightly before soaking to intensify flavor. Strain consommé twice for clarity. Keep consommé warm but do not boil after straining. Brush tortillas with oil before crisping for golden edges. Use slow cooker or pressure cooker as alternatives with adjusted cooking times. Leftovers keep well refrigerated for 3 days; freeze separately for up to 3 months.

Nutrition

Keywords: birria tacos, consommé, slow-cooked beef, Mexican tacos, tortilla, guajillo chili, ancho chili, chipotle, Oaxaca cheese, comfort food

Find it online: https://juliamadeit.com/tender-birria-tacos-recipe-with-flavorful-consomm-e-dipping-sauce-easy-guide/