Oh yes! 🤤 Beef Birria Tacos with Consomé are a Mexican comfort food dream — tender, slow-cooked beef packed with rich, smoky flavors, stuffed into crispy tacos, and dipped into that flavorful, savory consomé (broth). Perfect for gatherings or any day you want something insanely delicious.
🌮🔥 Beef Birria Tacos with Consomé
Ingredients:
For the Birria Beef:
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3 lbs beef chuck roast or beef short ribs (cut into large chunks)
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4–5 dried guajillo chiles
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2 dried ancho chiles
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2 dried pasilla chiles (optional for more depth)
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1 large white onion, quartered
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5 cloves garlic
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2 tsp dried oregano (preferably Mexican oregano)
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1 tsp ground cumin
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1 tsp black pepper
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1 tbsp apple cider vinegar or white vinegar
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2–3 bay leaves
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Salt to taste
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4 cups beef broth or water (enough to cover the meat)
For Tacos:
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Corn tortillas
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Chopped onions, cilantro
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Lime wedges
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Shredded cheese (optional)
Instructions:
1. Prepare the Chiles:
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Remove stems and seeds from dried chiles.
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Toast them lightly in a dry pan until fragrant (1-2 minutes).
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Soak in hot water for 15–20 minutes until softened.
2. Make the Birria Sauce:
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Drain chiles and blend with onion, garlic, oregano, cumin, pepper, vinegar, and some soaking water until smooth.
3. Cook the Beef:
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In a large pot or slow cooker, add beef chunks, sauce, bay leaves, and enough broth or water to cover.
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Bring to a simmer, cover, and cook low and slow:
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Stovetop: 3-4 hours until meat is super tender
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Slow cooker: 6-8 hours on low
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Pressure cooker: 60-75 minutes on high
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4. Shred the Beef:
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Remove beef and shred with forks.
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Return shredded beef to the pot to soak in the juices.
5. Make Tacos:
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Dip corn tortillas into the consomé (the broth) to coat.
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Fill with shredded birria beef and cheese if using.
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Pan-fry in a hot skillet until crispy and cheese melts.
6. Serve:
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Serve tacos hot with bowls of consomé for dipping.
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Garnish with onions, cilantro, and lime wedges.
Tips:
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For extra crispy tacos, fry in oil after dipping in consomé.
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Save leftover consomé for soups or stews.
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You can add cinnamon or cloves to the sauce for warming spice notes.
Would you like a quick pressure cooker birria recipe, or a vegetarian version?
