Beef Birria tacos with consomé are rich, flavorful, and deeply satisfying. This traditional Mexican dish combines slow-cooked, spiced beef with crispy, cheese-filled tortillas dipped in the flavorful cooking broth. The result is a perfect balance of tender meat, melty cheese, and a savory dipping sauce that makes every bite irresistible.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-quality birria tacos right to my kitchen. The beef cooks low and slow until it’s fall-apart tender, and the consomé doubles as both the cooking liquid and a dipping sauce. I like how the tortillas soak up the rich, spiced broth before getting crisp on the skillet. The combination of juicy meat, melted cheese, and flavorful dipping sauce is something I can never resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or short ribs

• Dried guajillo peppers

• Dried ancho peppers

• Dried chiles de árbol (optional for heat)

• Roma tomatoes

• Onion

• Garlic cloves

• Bay leaves

• Mexican oregano

• Ground cumin

• Cinnamon stick

• Cloves

• Apple cider vinegar

• Beef broth

• Corn tortillas

• Oaxaca or mozzarella cheese

• Fresh cilantro

• Lime wedges

Directions

1. I start by toasting the dried chiles in a skillet until fragrant, then soak them in hot water until softened.

2. I blend the softened chiles with tomatoes, onion, garlic, vinegar, and spices into a smooth sauce.

3. I sear the beef pieces in a large pot until browned, then pour the sauce over the meat and add beef broth and bay leaves.

4. I let it simmer low and slow until the beef becomes tender and easy to shred, usually a few hours.

5. Once done, I shred the beef and reserve the rich consomé for dipping.

6. To assemble, I dip corn tortillas in the consomé, place them on a hot skillet, sprinkle cheese, add shredded beef, and fold them into tacos.

7. I cook until the tortillas are crispy and the cheese has melted, then serve with a bowl of consomé for dipping, topped with cilantro and lime.

Servings And Timing

This recipe serves about 6 people. The preparation time takes around 30 minutes, and the cooking time is roughly 3 hours, making the total time about 3 hours and 30 minutes.

Variations

I sometimes use lamb or goat instead of beef for a more traditional birria flavor. If I want spicier tacos, I add extra chiles de árbol. For a cheesy version, I like loading the tortillas with plenty of Oaxaca cheese so the filling becomes extra melty. If I want to save time, I make this in a pressure cooker, which cuts the cooking time almost in half while still giving me tender meat and flavorful broth.

Storage/Reheating

I store leftover beef and consomé in airtight containers in the refrigerator for up to 4 days. To reheat, I warm the beef in a skillet with a little of the consomé so it doesn’t dry out. The tacos are best fresh, but I can re-crisp them in a hot skillet if needed. The consomé reheats well on the stove or microwave, and I always stir before serving. For longer storage, I freeze the shredded beef and broth for up to 2 months.

FAQs

1. What cut of beef works best for birria tacos?

I prefer beef chuck roast because it has great marbling and becomes tender after slow cooking, but short ribs and brisket also work well.

2. Can I make birria tacos ahead of time?

Yes, I usually prepare the beef and consomé in advance. When I’m ready to eat, I just reheat and assemble the tacos fresh.

3. Do I need to use Mexican cheeses?

I love using Oaxaca cheese for authenticity, but mozzarella or Monterey Jack are great substitutes that melt beautifully.

4. Can I make this recipe without dried chiles?

If I don’t have dried chiles, I use chili powder and smoked paprika, but I find the flavor isn’t quite as deep as the traditional version.

5. What’s the difference between birria tacos and regular tacos?

Birria tacos are unique because the tortillas are dipped in consomé before crisping, and the beef filling is simmered in a rich chile-based broth. The dipping sauce also makes them stand out.

Conclusion

Beef Birria tacos with consomé are a true comfort food that I love making whenever I want something special. The tender beef, flavorful broth, and crispy cheese-filled tortillas create a taco experience like no other. Once I tried them, they became a staple in my kitchen for gatherings, special dinners, or whenever I want to treat myself to something indulgent.