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Birria Tacos with Consomme

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Authentic Mexican birria tacos served with a rich, smoky consomme broth. Slow-cooked beef chuck roast becomes tender and juicy, perfect for dipping and crisping in tortillas.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 5–6 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 medium white onion, quartered
  • 6 garlic cloves, peeled
  • 4 whole cloves
  • 1 cinnamon stick (about 3 inches)
  • 2 bay leaves
  • 1 tablespoon Mexican oregano
  • 1 teaspoon cumin
  • 2 tablespoons apple cider vinegar
  • 4 cups low sodium beef broth
  • 12 small corn tortillas
  • Chopped cilantro (for garnish)
  • Diced onion (for garnish)
  • Optional: queso fresco or Oaxaca cheese for topping
  • Optional: lime wedges and salsa for serving

Instructions

  1. Prepare the chilies by removing stems and seeds. Toast them lightly in a dry skillet over medium heat for 2–3 minutes until fragrant and just starting to darken. Soak the toasted chilies in hot water for 15 minutes until soft.
  2. Drain the softened chilies and add them to a blender along with quartered onion, garlic cloves, apple cider vinegar, cumin, Mexican oregano, broken cinnamon stick, and 1 cup of beef broth. Blend until smooth and silky.
  3. Season the beef chuck roast generously with salt and pepper. Place it in the slow cooker and pour the chili sauce over the top. Add remaining beef broth, bay leaves, and whole cloves. Stir gently to combine.
  4. Cook on low for 6 to 8 hours until the beef is tender and falls apart easily.
  5. Remove the beef and shred with two forks, discarding excess fat or gristle. Strain the consomme broth through a fine-mesh sieve into a large bowl or pot to remove solids.
  6. Heat a skillet over medium-high heat. Briefly dip each tortilla into the warm consomme, then place it in the skillet. Add a generous pile of shredded beef and cheese if using, fold the tortilla, and cook until crisp and golden, about 2–3 minutes per side.
  7. Serve the crispy birria tacos hot with bowls of warm consomme for dipping. Garnish with chopped cilantro, diced onion, lime wedges, and salsa.

Notes

Toast chilies carefully to avoid bitterness. Use beef chuck roast for best tenderness and flavor. Strain consomme for a clear broth. Dip tortillas briefly in consomme before crisping to avoid sogginess. Leftover consomme freezes well and can be used for soups or cooking rice. For dairy-free, skip cheese or use a dairy-free alternative.

Nutrition

Keywords: birria tacos, consomme, Mexican dinner, slow cooker birria, authentic birria, beef tacos, Mexican consomme, slow cooked beef, taco recipe

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