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Savory Birria Tacos Recipe with Rich Consomé Dipping Sauce

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Tender, slow-cooked beef chuck roast marinated in smoky chiles and warm spices, served in crispy corn tortillas with melted cheese and a rich consomé dipping sauce. A comforting and flavorful twist on traditional birria tacos.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 4 cloves garlic, peeled
  • 1 small white onion, quartered
  • 1 tbsp apple cider vinegar
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 2 bay leaves
  • Salt to taste (start with 1½ tsp)
  • 4 cups beef broth (preferably low sodium)
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Oil for frying (vegetable or canola)
  • Optional garnishes: chopped white onion, fresh cilantro leaves, lime wedges, pickled jalapeños

Instructions

  1. Toast guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Soak them in hot water for 20 minutes until softened.
  2. Drain chiles and transfer to a blender. Add garlic, onion, apple cider vinegar, oregano, cumin, cinnamon, black pepper, and 1 cup of beef broth. Blend until smooth, about 1-2 minutes. Strain the mixture to remove skins and seeds.
  3. Place beef chunks in a large bowl or slow cooker pot. Pour marinade over the meat, add bay leaves and 3 cups beef broth. Stir to combine. Cover and refrigerate for at least 4 hours or overnight.
  4. Cook the meat on low in a slow cooker for 6-8 hours until it shreds easily. Alternatively, simmer on stovetop then transfer to a 300°F (150°C) oven for 3-4 hours.
  5. Remove meat and shred with forks. Strain cooking liquid through a fine sieve, discard solids, and keep consomé warm.
  6. Heat a skillet over medium heat. Dip each tortilla quickly into consomé, place on skillet. Add shredded beef and cheese on one half, fold, and cook until cheese melts and tortilla crisps, about 2 minutes per side. Repeat.
  7. Serve tacos hot with bowls of warm consomé for dipping and optional garnishes like chopped onion, cilantro, and lime wedges.

Notes

Toast chiles carefully to avoid bitterness. Marinate meat overnight for best flavor. Keep consomé simmering while cooking tacos for perfect dipping temperature. Use fresh corn tortillas for best texture. Cheese adds richness and helps hold tacos together but can be omitted for dairy-free option.

Nutrition

Keywords: birria tacos, consomé, slow cooked beef, Mexican tacos, rich broth, guajillo chiles, ancho chiles, comfort food, taco night

Find it online: https://lucastable.com/savory-birria-tacos-recipe-with-rich-consom-e-dipping-sauce-easy-guide/