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Flavorful Birria Tacos Recipe with Rich Consommé

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A rich and spicy birria tacos recipe featuring slow-simmered beef chuck roast and a flavorful consommé for dipping. Perfect for gatherings and easy enough for a special weeknight meal.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, seeds removed
  • 2 dried ancho chilies
  • 2 dried pasilla chilies
  • 4 cloves garlic, peeled
  • 1 small white onion, quartered
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 whole cloves
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 cups beef broth (preferably low sodium)
  • 12 small corn tortillas
  • 1 cup shredded Oaxaca or mozzarella cheese
  • Chopped fresh cilantro for garnish
  • Diced white onion for garnish
  • Lime wedges for serving

Instructions

  1. Remove stems and seeds from guajillo, ancho, and pasilla chilies. Soak in hot water for 20 minutes until softened.
  2. Drain chilies and blend with garlic, quartered onion, apple cider vinegar, oregano, cumin, cinnamon, cloves, a pinch of salt, and about 1 cup of soaking water until very smooth. Add more soaking water if needed to achieve a rich sauce consistency.
  3. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Season beef chunks with salt and pepper and brown on all sides, about 3-4 minutes per side.
  4. Pour blended chili sauce over browned meat. Add bay leaf and beef broth. Stir gently and bring to a simmer. Reduce heat to low, cover, and cook gently for 2.5 to 3 hours until meat is fork-tender, stirring occasionally and checking liquid levels.
  5. Remove meat and shred with two forks. Strain cooking liquid through a fine mesh sieve into a bowl or pot to obtain smooth consommé. Adjust seasoning with salt if needed.
  6. Warm corn tortillas in a skillet until pliable. Dip each tortilla briefly into consommé, place on a hot pan, add shredded meat and cheese, fold, and cook until cheese melts and edges are crispy and golden, about 2-3 minutes per side.
  7. Serve tacos immediately with warm consommé on the side for dipping. Garnish with chopped cilantro, diced onion, and a squeeze of fresh lime.

Notes

Soak dried chilies in hot water to soften and reduce bitterness. Brown meat well to add depth of flavor. Simmer gently to keep meat tender and consommé clear. Strain consommé thoroughly for smooth texture. Fry tacos on medium heat to balance crispiness and melty cheese. Keep consommé warm while frying tacos. Leftovers keep well refrigerated for up to 3 days. For extra crispy tacos, brush tortilla edges with oil before frying.

Nutrition

Keywords: birria tacos, consommé, beef chuck roast, Mexican tacos, slow-cooked meat, spicy tacos, homemade birria, taco recipe

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