Beef birria tacos with consomé is a delicious, flavorful Mexican dish that’s perfect for a crowd or a cozy dinner with plenty of rich, juicy flavor. Birria is traditionally made with goat, but beef is a popular substitute that turns out beautifully tender. Here’s a recipe that covers everything you need, from the rich birria filling to the deeply flavored consomé for dipping.
Ingredients
For the Birria Marinade and Beef:
- 2 lbs beef chuck roast, cut into large chunks
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 1 chipotle pepper (canned in adobo sauce, optional for extra smokiness)
- 1 large onion, quartered
- 5 cloves garlic
- 2 roma tomatoes
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 bay leaves
- 1 cinnamon stick
For the Consomé:
- Leftover birria cooking liquid (with onions and spices)
- Fresh cilantro, chopped
- Fresh lime wedges
For the Tacos:
- Corn tortillas
- Chopped onions and cilantro for garnish
- Lime wedges for serving
- Shredded cheese, like mozzarella or Oaxaca (optional but delicious for cheesy tacos)
Instructions
Step 1: Prepare the Dried Chiles
- Soak the Chiles: Remove the stems and seeds from the dried guajillo and ancho chiles. In a bowl of hot water, soak them for about 10-15 minutes until softened.
- Blend the Marinade: In a blender, add the soaked chiles, chipotle pepper (if using), onion, garlic, tomatoes, cumin, oregano, smoked paprika, salt, and pepper. Blend until smooth, adding a little water or broth if needed.
Step 2: Marinate and Cook the Beef
- Marinate: Place the beef chunks in a large bowl and cover with the chile marinade. Let it sit for at least 1 hour, or preferably overnight in the fridge for deeper flavor.
- Cook: In a large pot or Dutch oven, add the marinated beef and pour in 2 cups of beef broth. Add the bay leaves and cinnamon stick. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5-3 hours, or until the meat is incredibly tender and easy to shred.
Step 3: Make the Consomé
- Once the beef is done, remove the meat from the pot and set it aside. Shred the beef with two forks.
- Skim the Consomé: Skim any excess fat off the top of the remaining cooking liquid. This rich, flavorful liquid is the consomé. Adjust seasoning with salt if needed, and add fresh cilantro.
Step 4: Assemble the Tacos
- Dip and Cook: Heat a skillet or griddle over medium heat. Dip each tortilla lightly into the consomé (for that crispy, slightly red exterior) before placing it on the skillet. Sprinkle cheese (if using) and add a layer of shredded beef on half the tortilla, then fold over.
- Crisp Up: Cook for about 2-3 minutes on each side until crispy and golden.
Step 5: Serve
- Serve the tacos hot, with chopped onions, cilantro, and a squeeze of lime juice on top.
- Pour some consomé into a bowl for each person, garnishing with a sprinkle of cilantro and a wedge of lime for dipping.
Enjoy!
The rich, juicy beef and crispy tortilla paired with the deeply flavored consomé is pure magic. These birria tacos are ideal for sharing—or for savoring all on your own!
