Birria Tacos with Consomé
These birria tacos are rich, crispy, and packed with deep, slow-cooked flavor. Juicy shredded beef is simmered in a bold chili sauce, then tucked into tortillas, pan-fried with melty cheese, and served with a savory consomé for dipping—perfect for an indulgent, high-protein meal at home.
Ingredients
Method
- Make the Chili Sauce: Toast dried chiles in a skillet for 1–2 minutes until fragrant. Soak in hot water for 15 minutes until softened. Blend chiles with garlic, tomato, cumin, oregano, cinnamon, vinegar, and 1 cup of soaking liquid until smooth.
- Cook the Beef: Heat olive oil in a large pot or Dutch oven. Sear beef chunks and short ribs until browned. Add onion, bay leaves, beef broth, and blended chili sauce. Simmer on low for 3–4 hours until beef is tender and shreds easily. Remove meat, shred, and return to the pot.
- Prepare the Consomé: Skim excess fat from the top of the broth. Reserve the rich broth for dipping and adjust seasoning with salt and pepper.
- Assemble the Tacos: Heat a skillet over medium heat. Dip corn tortillas into the surface of the consomé, then place in skillet. Fill with shredded beef and cheese, fold, and cook until crispy on both sides.
- Serve: Plate tacos with fresh cilantro, diced onion, and lime wedges. Serve hot with a bowl of consomé for dipping.
Nutrition
Notes
- Make the beef a day ahead for deeper flavor
- Store meat and broth separately for up to 4 days
- Reheat gently on the stove to keep meat tender
- Freeze extra birria for quick future meals
- Crisp tacos fresh for best texture
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