Birria Tacos with Rich Consomme
Few dishes have captured the internet’s imagination like birria tacos. Born in Jalisco, Mexico, birria is a rich, chile-braised meat stew, and when that tender beef gets tucked into corn tortillas with melted cheese and crisped in its own fat, the result is pure magic.
The real star is the consomme, a deeply savory dipping broth made from the braising liquid. Dunking a crispy, cheesy taco into hot consomme is one of the great eating experiences, messy, rich, and utterly addictive.
Why you will love this recipe
This recipe delivers the full taqueria experience at home: fall-apart beef, crispy cheese-crusted tortillas, and a consomme worth sipping on its own. It takes time, but most of it is hands-off braising.
It is also a fantastic feed-a-crowd dish. The beef and consomme can be made ahead, and everyone assembles their own tacos at the table.
What goes into it
You will need beef chuck, dried guajillo and ancho chiles, onion, garlic, and warm spices like cumin, oregano, and a cinnamon stick. Corn tortillas and a good melting cheese like Oaxaca or mozzarella are essential for the crispy tacos.
For more taco inspiration, our easy shrimp tacos are a lighter alternative, and tacos al pastor bring another Mexican street food legend to your kitchen.
How it comes together
Toast the dried chiles, soak them, then blend with onion, garlic, and spices into a smooth adobo. Sear the beef, then braise it low and slow in the adobo and broth until it shreds easily with a fork.
Strain the braising liquid for the consomme. Dip corn tortillas in the chile fat, fill with beef and cheese, and crisp them in a hot skillet. For reference, BBC Good Food’s birria tacos offer a great overview, and this Allrecipes birria de res is highly rated.
Serve with diced onion, cilantro, lime wedges, and the hot consomme for dipping. Our easy homemade nachos make a perfect starter while the birria braises.
Tips for the best birria tacos
- Do not skip toasting the chiles. It wakes up their flavor and adds remarkable depth.
- Strain the consomme for a silky broth, pressing on the solids to extract every drop.
- Keep the heat at medium when crisping. Too hot and the tortillas burn before the cheese melts.
- Skim the chile fat from the top of the consomme for dipping the tortillas. That is what makes them crispy and red.
Easy variations
Traditional birria uses goat or lamb, which are fantastic if you can find them. For a quicker version, use a pressure cooker to cut the braising time to about an hour.
Storing and reheating
The braised beef and consomme keep in the fridge for up to 4 days, and both freeze well for up to 3 months. Reheat the beef in the consomme, then assemble and crisp fresh tacos. Already-crisped tacos are best eaten immediately.
Frequently asked questions
What meat is best for birria?
Beef chuck is ideal, with its marbling that turns meltingly tender during the long braise. Short ribs are also excellent. Traditional versions use goat or lamb, which have a slightly gamier and more complex flavor.
Can I make birria less spicy?
Yes. Guajillo and ancho chiles are mild and fruity rather than hot. Most of the heat comes from any arbol chiles or added cayenne. Skip those and the birria will be rich and flavorful without much heat.
What cheese works best for quesabirria?
Oaxaca cheese is the traditional choice, with its perfect melt and mild flavor. Low-moisture mozzarella is the closest widely available substitute. Avoid pre-shredded cheese, which does not melt as smoothly.
Can I make the consomme ahead?
Absolutely. The consomme actually improves overnight as the flavors meld. Make the beef and consomme up to 3 days ahead, refrigerate, then reheat and proceed with crisping the tacos just before serving.
Birria Tacos with Rich Consomme
Ingredients
Equipment
Method
- Toast the chiles: Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 1 to 2 minutes per side until fragrant and pliable. Cover with hot water and soak for 20 minutes.
- Blend the adobo: Drain the chiles and add to a blender with half the onion, garlic, 2 cups beef broth, vinegar, oregano, cumin, paprika, and 1 tsp salt. Blend until completely smooth.
- Sear the beef: Season the beef chunks with remaining salt. Sear in a large Dutch oven over medium-high heat until browned on all sides.
- Braise: Pour the adobo over the beef. Add remaining 2 cups broth, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook on low for 3 hours, until the beef shreds easily.
- Shred and strain: Remove the beef and shred with two forks. Strain the braising liquid through a fine mesh strainer into a bowl for the consomme. Skim the red chile fat from the top and reserve it.
- Crisp the tacos: Heat a skillet over medium heat. Dip a corn tortilla in the reserved chile fat, place in the skillet, top with beef and cheese. Fold in half and cook 2 to 3 minutes per side until crispy and the cheese melts.
- Serve: Ladle the hot consomme into bowls. Serve tacos with diced onion, cilantro, lime wedges, and consomme for dipping.
About the Author
Luke is the home cook and writer behind Lumomint Foods. He spends his time testing comforting, practical recipes from around the world and writing them up in plain, easy language for everyday cooks.