Here’s a traditional, authentic Birria Tacos with Consomé recipe—rich, crispy, deeply flavorful, and perfect for dipping.
🌮🔥 Birria Tacos with Consomé
Ingredients
Meat
- 3 lbs beef chuck or short ribs (or goat, traditional)
- Salt & pepper
Dried chiles
- 5 guajillo chiles, stemmed & seeded
- 3 ancho chiles
- 1–2 árbol chiles (optional, for heat)
Aromatics & spices
- ½ onion
- 5 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp ground cloves
- ½ tsp cinnamon
- 2 bay leaves
Liquids
- 4 cups beef broth
- 2 tbsp apple cider vinegar
For tacos
- Corn tortillas
- Oaxaca or mozzarella cheese (optional)
- Chopped cilantro & onion
- Lime wedges
Instructions
- Toast the chiles
- Lightly toast dried chiles in a dry skillet (a few seconds per side).
- Soak in hot water 20 minutes until softened.
- Make the adobo
- Blend soaked chiles, onion, garlic, cumin, oregano, cloves, cinnamon, vinegar, and some soaking liquid until smooth.
- Cook the birria
- Season meat with salt and pepper.
- Place meat in a large pot or Dutch oven.
- Pour adobo sauce and beef broth over meat.
- Add bay leaves.
- Cover and simmer 3–3½ hours (or bake at 325°F) until meat shreds easily.
- Remove meat, shred, and strain broth for smooth consomé.
- Prepare tacos
- Skim fat from the top of consomé.
- Dip tortillas into the fat.
- Fill with shredded meat (and cheese if using).
- Fry on a hot skillet until crispy on both sides.
- Serve
- Serve tacos with warm consomé on the side.
- Garnish with cilantro, onion, and lime.
Pro Tips 🇲🇽
- Guajillo = flavor, ancho = richness, árbol = heat.
- Straining the broth gives restaurant-style consomé.
- Let birria rest overnight for even better flavor.
Variations
- Instant Pot: Pressure cook 45 minutes.
- Slow cooker: 6–8 hours on low.
- Cheese crisp style: Add cheese for quesabirria.
If you want, I can give you a shorter weeknight version, authentic goat birria, or a birria ramen twist 🍜🔥
