Birria Tacos with Homemade Consommé Recipe

If you have a craving that calls for bold, hearty flavors with a little bit of comforting warmth, then you absolutely need to dive into this Birria Tacos with Homemade Consommé Recipe. Imagine tender, juicy beef slow-cooked in a rich, smoky chili broth that doubles as a dipping sauce for crispy, cheesy tacos—each bite bursting with layers of Mexican tradition and love. This dish is more than just a meal; it’s an experience that brings friends and family around the table, eager to savor every delicious moment.

Ingredients You’ll Need

Getting the perfect Birria Tacos with Homemade Consommé Recipe means starting with simple, wholesome ingredients that each play a crucial role. From the deeply flavorful dried chilies to the tender beef and fresh accompaniments, these ingredients bring amazing textures, colors, and aromas that make this dish unforgettable.

• 2.5 lbs beef chuck roast or short ribs: The star protein that becomes meltingly tender after slow cooking.
• 1 tablespoon olive oil: For searing the meat and developing those deep, savory flavors.
• 1 large onion, chopped: Adds a natural sweetness and aromatic base to the consommé.
• 6 garlic cloves, smashed: Infuses the broth with that lovely, pungent warmth.
• 3 dried guajillo chiles, stemmed and seeded: Essential for smoky, fruity heat and deep color.
• 2 dried ancho chiles, stemmed and seeded: Adds richness and mild sweetness.
• 2 dried pasilla chiles, stemmed and seeded: Offers an earthy, complex flavor to the sauce.
• 2 cups beef broth: The luscious liquid that forms the consommé’s hearty foundation.
• 1 chipotle pepper in adobo sauce: Brings smoky heat with a hint of tanginess.
• 1 tablespoon adobo sauce: Amplifies the smoky, spicy flavor of the chipotle pepper.
• 1 tablespoon apple cider vinegar: Cuts through the richness with a bright, tangy note.
• 1 teaspoon ground cumin: Adds warmth and earthiness to the chili blend.
• 1 teaspoon dried oregano: Introduces a subtle herbaceous touch.
• 1/2 teaspoon smoked paprika: Enhances smoky depth and vibrant color.
• 1/2 teaspoon cinnamon: A surprising but perfect hint of sweet-spicy undertone.
• Salt and black pepper to taste: Balances and enhances every flavor.
• Corn tortillas: The delicious vehicle for your cheesy birria filling.
• Shredded mozzarella or Oaxaca cheese: Melts beautifully to bind everything together.
• Fresh cilantro, chopped: Adds bright, fresh herbiness as a garnish.
• White onion, finely chopped: Provides crunch and sharpness for topping the tacos and consommé.
• Lime wedges for serving: For that essential zesty finish that wakes up every bite.

How to Make Birria Tacos with Homemade Consommé Recipe

Step 1: Brown the Beef to Lock in the Juices

Start by heating olive oil in a large pot or Dutch oven over medium heat. Sear the beef chuck roast or short ribs on all sides until beautifully browned. This caramelization seals in rich flavors that will infuse the consommé later. Once browned, set the beef aside to make room for building the sauce.

Step 2: Sauté Aromatics for the Flavor Base

In the same pot, toss in the chopped onion and smashed garlic cloves. Sauté them until they become fragrant and translucent, about three to four minutes. This step releases their sweetness and creates a savory foundation that perfectly complements the chilies coming next.

Step 3: Toast the Chilies for Smoky Depth

Add the dried guajillo, ancho, and pasilla chiles to the pot and toast them gently for one to two minutes. This reheats the chilies and unlocks their smoky, fruity, and earthy aromas—keeping a careful eye to avoid burning.

Step 4: Simmer Chilies to Soften and Infuse

Pour in the beef broth, allowing the chilies to soak and soften as everything simmers together for about ten minutes. This softening is essential to blending the sauce smoothly and building the consommé’s signature flavor.

Step 5: Blend the Chili Sauce

Transfer the softened chiles, onions, garlic, and broth to a blender. Add the chipotle pepper, adobo sauce, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, salt, and black pepper. Blend everything until silky smooth, ensuring every bit of heat, sweetness, and warmth is perfectly combined.

Step 6: Slow Cook the Beef in the Chili Sauce

Return the seared beef to the pot and cover it with the rich chili sauce you just blended. Cover and simmer gently on low heat for three hours. The slow cooking tenderizes the meat until it can be effortlessly shredded and soaked in mouthwatering flavors.

Step 7: Shred the Meat and Stir into the Consommé

Once the beef is incredibly tender, shred it using two forks and stir the meat back into the pot with the consommé. This step ensures every juicy shred is coated in the deeply spiced broth, making the taco filling truly irresistible.

Step 8: Prepare Tortillas for Crispy Tacos

Dip each corn tortilla into the top layer of the consommé, soaking it just enough to soak up flavor without becoming soggy. Place the soaked tortilla on a hot skillet to prepare for assembly and to crisp it up slightly.

Step 9: Assemble and Cook the Tacos

Sprinkle cheese on one half of the tortilla, add a generous helping of birria meat, and fold the tortilla over to seal. Cook for two to three minutes on each side until the tortilla crisps up and the cheese melts to gooey perfection.

Step 10: Serve with Consommé and Fresh Toppings

Plate your golden, crispy birria tacos alongside bowls of hot consommé. Top the consommé with chopped onion and cilantro, and don’t forget lime wedges for that zesty pop when squeezing over the tacos and broth.

How to Serve Birria Tacos with Homemade Consommé Recipe

Garnishes

A fresh sprinkle of finely chopped white onion and cilantro on top of both the tacos and consommé adds crisp, herbal brightness that balances the rich meat and sauce. A few lime wedges to squeeze over everything instantly elevate the flavors with tangy freshness.

Side Dishes

Keep it simple with classic Mexican accompaniments like pickled jalapeños, radishes for crunch, or a side of Mexican rice for a heartier meal. A fresh, cool cucumber salad can also provide a refreshing contrast to the warming spices.

Creative Ways to Present

Try serving the birria tacos family-style with a communal bowl of consommé for dipping. Or impress guests by offering small bowls of each garnish separately, inviting everyone to build their perfect taco bite. If you’re feeling fancy, drizzle some crema or sprinkle cotija cheese for an extra touch of indulgence.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer the birria meat and consommé into airtight containers. Refrigerate for up to four days. The flavors deepen over time, making leftovers just as delicious, if not better.

Freezing

You can freeze the consommé and shredded meat separately in freezer-friendly containers for up to three months. This way, you have a convenient, flavorful meal ready to thaw and enjoy anytime cravings hit.

Reheating

Gently warm the consommé and meat over low heat on the stove, stirring occasionally. Reheat the tortillas separately for best texture, either on a skillet or wrapped in foil in the oven. Avoid microwaving the soaked tortillas to keep them crispy.

FAQs

Can I use a slow cooker for this Birria Tacos with Homemade Consommé Recipe?

Absolutely! After blending the chili sauce and searing the beef, transfer everything to your slow cooker and cook on low for about 6 to 8 hours. It’s a great hands-off way to get tender meat and richly infused consommé.

What’s the difference between birria and taco birria?

Birria is traditionally a stew made with slow-cooked meat in chili sauce, while birria tacos incorporate that meat and sauce into tortillas that are crisped with cheese, often dipped in consommé for an extra flavor boost.

Can I use chicken instead of beef?

Definitely! Chicken thighs work wonderfully and cook faster, infusing the consommé with lighter yet still deeply flavorful meat. Adjust cooking times accordingly to avoid drying out the meat.

Which cheese is best for birria tacos?

The classic choice is Oaxaca cheese for its meltability and mild flavor, but mozzarella is a great substitute with a similar texture and creamy melt.

How spicy is this recipe?

This Birria Tacos with Homemade Consommé Recipe delivers a pleasant medium heat from the dried chilies and chipotle. You can adjust spiciness by reducing or omitting the chipotle pepper or adding more chilies for extra kick.

Final Thoughts

There is nothing quite like the joy of making and sharing Birria Tacos with Homemade Consommé Recipe. From the rich aromas filling your kitchen to the first crispy, cheesy bite dipped in warm consommé, this dish invites you to savor every moment. Whether for a festive gathering or a cozy night in, these tacos bring unforgettable comfort and flavor. Give this recipe a try—you’ll soon wonder how you ever lived without it!

Birria Tacos with Homemade Consommé Recipe

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• Author: admin
• Total Time: 3 hours 25 minutes
• Yield: 6 servings 1x

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Description

Discover the rich flavors of traditional Birria Tacos paired with a homemade consommé. Tender, slow-simmered beef chuck roast is infused with a blend of dried chiles and spices, then shredded and folded into crispy, cheese-filled tortillas. Served alongside a savory consommé for dipping, this authentic Mexican dish makes for a perfect meal that’s both comforting and flavorful.

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Ingredients

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Meat and Marinade

• 2.5 lbs beef chuck roast or short ribs
• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 garlic cloves, smashed
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 cups beef broth
• 1 chipotle pepper in adobo sauce
• 1 tablespoon adobo sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste

Taco Assembly and Garnish

• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Fresh cilantro, chopped
• White onion, finely chopped
• Lime wedges for serving

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Instructions

1. Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Sear the beef chuck roast on all sides until nicely browned. Remove the beef and set aside.
2. Sauté Aromatics: In the same pot, sauté the chopped onion and smashed garlic cloves until fragrant and translucent, about 3 to 4 minutes.
3. Toast the Chiles: Add the dried guajillo, ancho, and pasilla chiles to the pot and toast them for 1 to 2 minutes to release their flavors.
4. Simmer Chiles: Pour in the beef broth and bring to a simmer. Cook until the chiles soften, about 10 minutes.
5. Blend Sauce: Transfer the softened chiles and broth mixture to a blender. Add the chipotle pepper, adobo sauce, apple cider vinegar, ground cumin, dried oregano, smoked paprika, cinnamon, salt, and black pepper. Blend everything until smooth.
6. Simmer Beef in Sauce: Return the seared beef to the pot and pour the blended chili sauce over it. Cover and simmer on low heat for 3 hours until the meat is tender and easily shredded.
7. Shred the Meat: Remove the beef from the pot and shred it using two forks. Stir the shredded meat back into the consommé (the cooking liquid).
8. Prepare Tortillas: Dip each corn tortilla into the top layer of the consommé to soak up the flavorful broth. Place the dipped tortilla on a hot skillet.
9. Assemble Tacos: Sprinkle shredded mozzarella or Oaxaca cheese on one half of the tortilla, then top with a generous amount of the shredded birria meat. Fold the tortilla over to form a taco.
10. Cook Tacos: Cook each taco on the skillet for about 2 to 3 minutes per side, until the tortilla is crispy and the cheese is melted.
11. Serve: Serve the crispy birria tacos hot with a bowl of consommé topped with chopped onion and cilantro, along with lime wedges for squeezing.

Notes

• For a spicier consommé, add more chipotle peppers or include some seeds from the dried chiles.
• You can substitute beef chuck roast with short ribs or brisket for variations in flavor and tenderness.
• Use Oaxaca cheese for a more authentic, meltable cheese option, but mozzarella works as a good substitute.
• Make sure to toast the dried chiles properly as it enhances their smokiness and depth.
• The consommé can be served as a side dipping sauce or sipped as a flavorful broth.
• Leftover consommé can be refrigerated for up to 3 days or frozen for future use.

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican