Homemade Birria Tacos With Consome Recipe: Savory Fiesta Magic

Crispy tortillas wrapped around tender, spicy birria tacos create a mouthwatering mexican street food sensation that’ll make you weak in the knees.

Succulent meat slowly simmered with rich spices brings depth to every delectable bite.

Fragrant chilies and slow-cooked beef combine in a magical culinary dance that sparks joy.

Authentic techniques passed down through generations infuse this recipe with soul and tradition.

A steaming bowl of savory consome stands ready to complement each perfectly crafted taco.

Dip, savor, and let the bold flavors transport you straight to the bustling streets of jalisco.

Birria Tacos With Consomé That Are Rich, Meaty, and Dippable

• Savor Speedy Flavor Explosion: This birria taco recipe delivers restaurant-quality taste with minimal kitchen hassle.
• Quick Weeknight Winner: Total cooking time around 3 hours sounds long, but actual hands-on preparation is only 30-40 minutes, making it perfect for busy home cooks seeking delicious meals.
• Customize with Ease: Flexible recipe allows swapping meat cuts, adjusting spice levels, and accommodating dietary preferences without compromising authentic Mexican flavors.
• One-Pot Culinary Magic: Dutch oven method ensures tender, deeply seasoned beef while minimizing cleanup, transforming complex traditional cooking into straightforward home cooking experience.

Birria Tacos with Consome: Ingredient List

• Beef Chunks: Hearty protein base for the rich, tender filling. Choose well-marbled chuck roast or beef short ribs for maximum flavor.
• Beef Stock: Provides deep, savory liquid for braising and creating consomé. Homemade or high-quality store-bought work best.

• Guajillo Chiles, Ancho Chiles, Chipotle Peppers: Complex, smoky chili base that creates deep, authentic Mexican flavor. Look for whole, pliable dried chiles without cracks.
• Onion, Garlic: Aromatic foundation that adds depth and sweetness. Fresh, firm produce ensures best taste.
• Crushed Tomatoes: Adds moisture and slight acidity to the sauce. Canned varieties work perfectly.
• Apple Cider Vinegar: Balances richness with tangy brightness. Helps tenderize meat.

• Bay Leaves, Oregano, Thyme, Cumin, Cinnamon, Smoked Paprika, Allspice: Robust spice blend creating complex, layered flavor profile. Use fresh, fragrant spices for best results.

• Tortillas, Oaxaca Cheese, White Onion, Cilantro: Classic taco ingredients for authentic presentation and fresh garnish. Corn tortillas recommended for traditional style.

Birria Taco Cooking Instructions with Rich Consomé

Step 1: Craft Spicy Chile Blend

Boil beef stock in a medium pot.

Drop dried guajillo and ancho chiles into the liquid, then cover and let them soften for 15-20 minutes.

• Chipotle peppers
• Onion
• Garlic
• Crushed tomatoes
• Apple cider vinegar
• Bay leaves
• Oregano
• Thyme
• Cumin
• Cinnamon
• Smoked paprika
• Allspice

Blend until silky smooth.

Add extra beef stock if the mixture seems too thick.

Step 2: Brown and Season Protein

Heat oven to 350°F.

Warm olive oil in a Dutch oven over medium-high heat.

Sear beef chunks until golden, about 3-4 minutes per side.

Sprinkle with salt, pepper, and garlic powder during cooking.

Remove meat and set aside.

In the same pot, sauté diced onions until fragrant.

Pour in chile paste and simmer briefly.

Add beef stock and water, then return seared beef to the pot.

Mix thoroughly and bring to a gentle simmer.

Step 3: Slow Roast the Meat

Cover Dutch oven and slide into preheated oven.

Braise for 2½ hours until beef becomes fork-tender.

Pull meat apart using two forks.

Reserve one cup of cooking liquid for dipping.

Keep remaining meat moist and saucy.

Step 4: Create Crispy Tacos

Warm a non-stick skillet over medium heat.

Lightly oil the surface.

Dunk tortilla into reserved consomé, then place in skillet.

• Shredded beef
• Oaxaca cheese
• Diced onions
• Cilantro

Fold tortilla in half.

Cook until edges turn crispy golden, flipping once.

Step 5: Plate and Garnish

Arrange tacos on a serving plate.

Include reserved consomé as a dipping sauce.

Sprinkle fresh cilantro over top for extra flavor.

Birria Taco Tips with Consomé Done Right

• Toasting dried chiles before soaking intensifies their rich, smoky taste and helps release deeper flavor profiles.
• Choose chuck roast or beef shoulder for maximum marbling, ensuring juicy and melt-in-your-mouth meat during long braising process.
• Quickly dip tortillas in consomé before grilling to create a crispy, flavorful exterior that enhances overall taco experience.
• Adjust chile quantities or remove seeds from chipotle peppers to control heat intensity according to personal preference.
• Store braised beef and consomé separately in airtight containers for up to 3-4 days, allowing easy reheating and quick meal preparation.

Chill Shrimp and Avocado Salad

• Store leftover birria tacos and consomé in separate airtight containers in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Warm tacos in a skillet over medium heat for 2-3 minutes per side, adding a splash of consomé to maintain moisture and restore crispiness. Avoid microwave to keep tortillas from becoming soggy.
• Gently warm consomé in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a little water if it has thickened during storage.
• Wrap individual tacos in plastic wrap, then place in a freezer bag. Freeze shredded meat and consomé separately for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pairing Ideas for Birria Tacos with Consome

• Flavor-Boosting Beverage Pairing: Spicy Mexican craft beer or a crisp, cold margarita perfectly complements the rich, complex flavors of birria tacos, cutting through the meat's richness while enhancing the chili's warmth.
• Refreshing Citrus Balance: Lime-infused agua fresca or a tart tamarind drink provides a bright, tangy counterpoint to the deep, intense flavors of the braised beef, cleansing the palate between bites.
• Cooling Companion Combo: Creamy horchata or Mexican-style rice milk offers a smooth, sweet contrast to the spicy and savory elements of the birria tacos, tempering the heat and providing a delightful sensory experience.
• Robust Wine Selection: A medium-bodied red wine like Tempranillo or Grenache matches the depth of the beef, with its fruity undertones and balanced tannins complementing the rich, spicy chili sauce.

Birria Tacos and Consomé Additions

• Vegetarian Birria: Replace beef with portobello mushrooms or jackfruit, simmered in the same spicy chile sauce for a meat-free version that captures the rich, complex flavors of traditional birria.
• Goat Meat Alternative: Swap beef for goat meat, which is the classic protein in authentic Mexican birria recipes, offering a more traditional and slightly gamier taste profile.
• Gluten-Free Adaptation: Use corn tortillas instead of flour, ensuring the dish remains gluten-free while maintaining the authentic texture and flavor of traditional birria tacos.
• Low-Carb Option: Serve the spicy braised meat over cauliflower rice or use large lettuce leaves as wraps, creating a keto-friendly version that preserves the intense chile and spice elements of the original recipe.

FAQs

• What makes birria tacos different from regular tacos?

Birria tacos are unique because they’re made with slow-braised beef in a rich, spicy chili sauce, then dipped in consomé and pan-fried until crispy, creating a more flavorful and textured taco experience.

• Can I use a different type of meat for birria?

While beef is traditional, you can substitute with goat, lamb, or even chicken. Each meat will slightly alter the flavor, but the cooking method remains similar.

• How spicy are birria tacos?

The spice level depends on the chili peppers used. Guajillo and ancho chiles provide more flavor than intense heat. You can adjust the spiciness by removing chile seeds or adding more chipotle peppers.

• Do I need any special equipment to make birria tacos?

A Dutch oven and blender are helpful but not mandatory. You can use a heavy pot with a tight lid for braising and a standard food processor for blending the chili paste.

Birria Tacos With Consome Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

• Total Time: 3 hours 45 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Mouthwatering birria tacos with consome invite Mexican culinary magic to your kitchen. Tender, spiced meat nestled in crispy tortillas promises a flavor journey that delights and satisfies you completely.

---

Ingredients

Scale 1x2x3x

Meat and Main Ingredients:

• 3 pounds chuck roast beef (or shank, lamb, or chicken), cut into medium-large chunks
• 4 cups organic beef stock
• 2 cups water
• 1/2 onion, diced

Chili Paste and Seasonings:

• 4 dried guajillo peppers (stems and seeds removed)
• 4 dried ancho chiles (stems and seeds removed)
• 4 chipotle peppers in adobo sauce
• 1 onion, chopped
• 4 garlic cloves
• 1/2 cup crushed tomatoes
• 1/2 cup organic beef stock (or water)
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 tablespoons Mexican oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Taco and Garnish Ingredients:

• 12 corn tortillas
• Shredded Oaxaca cheese
• 1 cup fresh cilantro, chopped
• Diced onions (optional, for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a vibrant chili paste by steeping dried guajillo and ancho chiles in boiling beef stock for 15-20 minutes until softened.
2. Transfer the rehydrated chiles to a blender, combining them with chipotle peppers, aromatics, spices, and crushed tomatoes to create a rich, smooth sauce.
3. Preheat the oven to 350°F, preparing for a slow-cooking technique that will transform tough beef into tender, flavorful meat.
4. In a Dutch oven, sear beef chunks until they develop a golden-brown crust, seasoning with salt, pepper, and garlic powder during the process.
5. Sauté diced onions in the same pot, then introduce the freshly blended chili paste, allowing the flavors to meld and intensify.
6. Pour in beef stock and water, nestling the seared meat back into the liquid, creating a rich braising environment.
7. Cover and transfer the Dutch oven to the preheated oven, letting the meat slowly braise for approximately 2 1/2 hours until it becomes incredibly tender.
8. Extract the beef and gently shred it using two forks, reserving a cup of the aromatic cooking liquid as a dipping consomé.
9. Prepare the tortillas by lightly dipping one side into the reserved consomé, then placing in a heated, lightly oiled skillet.
10. Layer the shredded beef, Oaxaca cheese, diced onions, and fresh cilantro on one half of the tortilla, then fold and crisp until golden.
11. Plate the birria tacos immediately, serving with the reserved consomé and optional fresh cilantro garnish for an authentic Mexican dining experience.

Notes

• Enhance the chili paste’s depth by toasting dried chiles in a dry skillet before rehydrating for a more intense, smoky flavor profile.
• Opt for beef chuck or short ribs for maximum tenderness and rich marbling that creates melt-in-your-mouth texture during long braising.
• Swap corn tortillas with gluten-free alternatives like cassava or almond flour tortillas to accommodate dietary restrictions without compromising authenticity.
• Consider preparing the birria a day ahead, as the flavors intensify and develop more complexity when rested overnight in the refrigerator.

• Prep Time: 45 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner, Snacks
• Method: Braising
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 80 mg