Irresistible Birria Tacos with Rich, Flavorful Consomé

Experience the explosion of flavor with Birria Tacos, featuring tender beef in a rich consomé.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2 30

Total Time 3

Servings: 6 tacos

Course: Dinner

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili Paste

3 pieces Dried Guajillo Peppers Essential for mild heat.
3 pieces Dried Ancho Chiles Adds sweetness and depth.
2 pieces Chipotle Peppers in Adobo Brings smoky flavor.

For the Meat

3 pounds Organic Chuck Roast Beef Main protein for shredding.
1 piece Onion Yellow or white onion preferred.
4 cloves Garlic Cloves Use fresh for best results.

For the Sauce

28 ounces Crushed Tomatoes Canned is convenient.
4 cups Organic Beef Stock Braising base; substitute if needed.
1/4 cup Apple Cider Vinegar Adds tanginess.
1 teaspoon Spices (Bay Leaves, Mexican Oregano, Thyme, Cumin, Ground Cinnamon, Smoked Paprika, Ground Allspice) Adjust according to taste.

For Assembly

12 pieces Corn Tortillas Choose gluten-free if necessary.
2 cups Shredded Oaxaca Cheese Use vegan cheese for dairy-free option.
1/2 cup Chopped Fresh Cilantro Substitute with parsley if desired.

For Cooking

2 tablespoons Extra Virgin Olive Oil Ideal for searing.
1 teaspoon Salt Basic seasoning.
1 teaspoon Black Pepper Basic seasoning.
1 teaspoon Garlic Powder Basic seasoning.

Equipment

Dutch oven
blender
Skillet
saucepan

Method

Step-by-Step Instructions

Prepare Chili Paste: Soak chiles in beef stock, then blend with garlic, onions, crushed tomatoes, vinegar, and spices until smooth.
Sear Beef: Preheat oven to 350°F. Sear seasoned beef in olive oil until golden brown, then set aside.
Cook Base: Sauté onions, add chili paste, remaining beef stock, and return seared beef to the pot.
Braise Meat: Cover and braise beef in the oven for about 2.5 hours until tender.
Shred & Reserve Broth: Shred beef in pot and set aside consomé for dipping.
Assemble Tacos: Fry tortillas, dip in consomé, fill with beef, onions, and cheese, then cook until crispy.
Serve: Plate tacos with consomé for dipping and top with cilantro. Serve with Pico de Gallo and lime wedges.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best results, use two tortillas per taco to maintain crispiness. Store leftovers properly to preserve freshness.

Tried this recipe?

Let us know how it was!