My Favorite Beef Birria Tacos with Consomme

Introduction & Inspiration

Let me share one of my absolute favorite taco experiences with you – homemade Beef Birria Tacos! If you haven’t tried them, you’re in for a treat. We’re talking incredibly tender, flavorful beef, slow-braised for hours in a deeply savory, complex chili paste made from dried chiles and aromatic spices. The magic continues when you shred that beef, stuff it into tortillas with melty Oaxaca cheese, dip the whole thing in the rich braising liquid (the consomme!), and pan-fry it until crispy. Served with extra consomme on the side for dipping? Pure bliss!

My inspiration for mastering this recipe comes from those amazing, authentic birria tacos often found at specialty taquerias or food trucks. I wanted to capture that unique depth of flavor – the earthy chiles, the tender meat, the rich broth – and make it achievable in a home kitchen. It takes time, but the process is so rewarding.

These tacos are perfect for a weekend cooking project, a special celebration (like Cinco de Mayo coming up!), or anytime you want to impress with a truly spectacular and flavorful meal. They are rich, satisfying, and utterly addictive. It is a perfect recipe for taco lovers.

Nostalgic Appeal / Comfort Factor

While birria itself is a traditional Mexican stew with deep roots, birria tacos (especially the cheesy, pan-fried quesabirria style) have become a modern food sensation and a new kind of comfort food for many. They tap into the universal love for tacos, slow-cooked meats, melted cheese, and the satisfying act of dipping.  

The rich, complex flavors of the chili paste and slow-braised beef feel deeply comforting and nourishing. The interactive element of dipping the cheesy, crispy taco into the warm consomme adds a layer of fun and satisfaction that makes the meal feel special and memorable.

It’s a dish that feels both traditionally rooted and excitingly contemporary, delivering layers of comforting flavor and texture. A perfect dish to share with family and friends.

Homemade Focus

This recipe is a true celebration of homemade cooking, involving several distinct steps that build incredible depth of flavor. You’re starting from scratch by rehydrating dried chiles and blending your own rich chili paste – the heart and soul of the dish. You’re searing the beef for flavor, slow-braising it for hours until perfectly tender, shredding it yourself, and using the precious braising liquid (consomme) as both a cooking element and a dipping sauce.

Even the final taco assembly involves a specific homemade technique: dipping the tortilla in the consomme before pan-frying with cheese and beef. While using store-bought tortillas is standard, every key flavor component here is crafted from scratch.

It’s a labor of love that showcases how homemade preparation and patience can yield incredibly complex and satisfying results far beyond simpler taco fillings. The homemade taste is truly worth the effort.

Flavor Goal

The primary flavor goal is deeply rich, savory, slightly smoky, and complex shredded beef infused with the flavors of the homemade chili paste (fruity guajillos, smoky anchos, spicy chipotles) and aromatic spices (cumin, cinnamon, allspice, oregano, thyme).

The beef itself should be incredibly tender and moist from slow braising. The consomme (braising liquid/dipping sauce) should be rich, savory, slightly thickened, and packed with the essence of the beef and chiles. The final taco should have a crispy, slightly greasy (in a good way!) tortilla exterior, gooey melted Oaxaca cheese, savory beef filling, and fresh notes from onion and cilantro, all enhanced by dipping in the warm consomme.

The overall experience should be an explosion of rich, savory, complex flavors with contrasting textures – crispy, gooey, tender, and soupy from the dip. A perfect balance between flavour and texture.

Ingredient Insights

For the Chili Paste:

• Dried Guajillo & Ancho Chiles: The backbone of the flavor. Guajillos are fruity with mild heat; Anchos (dried poblanos) are slightly sweeter with earthy, raisin-like notes. Removing stems/seeds prevents bitterness and excess heat. Rehydrating softens them for blending.  
• Chipotle Peppers in Adobo: Canned smoked, dried jalapeños in a tangy sauce. Add smokiness and significant heat. Adjust quantity to taste.
• Onion & Garlic Cloves: Essential aromatic base for the paste.  
• Crushed Tomatoes: Adds body, acidity, and moisture to the paste.
• Organic Beef Stock (or Water): Used for rehydrating chiles and blending the paste. Provides savory depth.
• Apple Cider Vinegar: Adds crucial tanginess to balance the rich chiles and beef.
• Bay Leaves, Mexican Oregano, Dried Thyme, Cumin, Ground Cinnamon, Smoked Paprika, Ground Allspice: A complex blend of herbs and warm spices characteristic of birria, providing earthiness, warmth, and depth. Mexican oregano has a different flavor profile than Mediterranean oregano.  

For the Meat + Consomme:

• Organic Chuck Roast Beef (or Shank, Lamb, Chicken): Chuck roast is ideal for slow braising and shredding due to its fat and connective tissue. Shank adds body from collagen. Lamb is traditional in some regions. Chicken would work but require much less cooking time. Cut into medium-large chunks.  
• Extra Virgin Olive Oil: For searing the beef initially.
• Seasonings (Sea Salt, Black Pepper, Garlic Powder): Used to season the beef chunks directly before searing.
• Onion (Diced): Added after searing for more aromatic flavor in the braising liquid.
• Organic Beef Stock & Water: The primary braising liquid that becomes the consomme.

For the Tacos:

• Organic Corn Tortillas: The classic choice. Need to be pliable; dipping in consomme helps.
• Shredded Oaxaca Cheese: A Mexican string cheese that melts beautifully and provides an amazing cheese pull. Monterey Jack or low-moisture mozzarella can substitute.  
• Chopped Fresh Cilantro & Diced Onions: Essential fresh toppings added inside the taco before frying and often garnished on top/in consomme too.  
• Olive Oil (for frying): Just a touch to help crisp the tortillas.

For the Dipping Sauce (Consomme):

• Reserved braising liquid from the cooked beef.
• Fresh chopped cilantro added for freshness.

Essential Equipment

• Dutch Oven (or large oven-safe pot with lid): Crucial for searing the beef on the stovetop and then transferring to the oven for slow braising.  
• Medium Pot: For rehydrating the dried chiles.
• High-Powered Blender or Food Processor: Essential for blending the rehydrated chiles and other paste ingredients into a smooth, thick paste.
• Plate with Paper Towel: For resting the seared beef.
• Two Forks: For shredding the tender cooked beef.  
• Small Bowl: For the reserved consomme dipping sauce.
• Medium Skillet (Non-Stick Recommended): For pan-frying the assembled tacos until crispy and cheesy.
• Spatula: For flipping the tacos.
• Tongs (Optional): For dipping tortillas carefully.
• Knife & Cutting Board: For prepping chiles, onion, garlic, beef, cilantro.
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column)

CHILI PASTE:

• ▢ 4 dried guajillo peppers
• ▢ 4 dried ancho chiles
• ▢ 4 chipotle peppers in adobo (adjust to taste)
• ▢ 1 onion, roughly chopped
• ▢ 4 garlic cloves
• ▢ ½ cup crushed tomatoes
• ▢ ½ cup organic beef stock (plus more if needed for blending)
• ▢ 1 tablespoon apple cider vinegar
• ▢ 2 bay leaves
• ▢ 2 Tbsps Mexican oregano
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon ground allspice

THE MEAT + CONSOMME [DIPPING] SAUCE:

• ▢ 3 lbs. organic chuck roast beef, chopped into medium-large chunks (or beef shank)
• ▢ 1 tablespoon Extra virgin olive oil
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ ½ onion, diced
• ▢ 4 cups organic beef stock
• ▢ 2 cups water

TACOS:

• ▢ 12 organic corn tortillas
• ▢ Shredded Oaxaca cheese (or Monterey Jack/Mozzarella), amount as desired (~1.5-2 cups)
• ▢ 1 cup chopped fresh cilantro, divided (for filling & consomme)
• ▢ 1/2 cup diced white onion (for filling & garnish, optional)
• ▢ Olive oil (for frying tacos)

Step-by-Step Instructions

1. Make the Chili Paste:

• Prep Chiles: Wearing gloves if sensitive, remove the stems and seeds from the dried guajillo and ancho chiles.  
• Rehydrate Chiles: Place the cleaned dried chiles in a medium-sized pot. Add ½ cup beef stock (or enough to mostly cover). Bring to a boil, then cover the pot, remove from heat, and let sit for 15-20 minutes until the peppers are very soft and pliable.
• Blend Paste: Transfer the softened peppers (and the soaking liquid) to a high-powered blender or food processor. Add the chipotle peppers in adobo, roughly chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, dried thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until the mixture is very smooth and thick. If needed, add another ½ cup or more of beef stock (or water) gradually to reach a smooth, paste-like consistency. Set aside.

2. Sear the Beef:

• Preheat the oven to 350°F (175°C).
• Pat the beef chunks dry. Season all sides generously with sea salt, black pepper, and garlic powder.
• Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
• Once hot, add the seasoned beef chunks in a single layer (work in batches if necessary to avoid overcrowding). Sear each side for 3-4 minutes until nicely browned.
• Remove the seared meat from the Dutch oven and set aside on a plate lined with paper towels.

3. Make Braising Liquid & Braise Beef:

• In the same Dutch oven (don’t wipe it out), add the diced ½ onion. Sauté over medium heat until fragrant and translucent, about 1-2 minutes.
• Add the prepared chili paste to the Dutch oven. Stir and cook for 1-2 minutes, allowing the flavors to bloom.
• Pour in the 4 cups beef stock and 2 cups water. Stir well, scraping up any browned bits from the bottom of the pot.
• Return the seared beef chunks (and any accumulated juices) to the Dutch oven. Stir again to coat the meat. Bring the liquid just to a simmer on the stovetop.

4. Braise in Oven:

• Cover the Dutch oven tightly with its lid. Carefully transfer the entire Dutch oven into the preheated oven.
• Let the beef slowly cook and braise for about 2 ½ hours, or until the beef is extremely tender and can be easily shredded with forks.

5. Shred Beef & Prepare Consomme:

• Carefully remove the Dutch oven from the oven.
• Remove the cooked beef chunks to a large bowl or cutting board, leaving the braising liquid in the pot. Remove and discard the bay leaves.
• Using two forks, shred all the meat until it has a “pulled” texture.
• Prepare Consomme: Skim any excess fat from the surface of the braising liquid remaining in the Dutch oven. Ladle about 1 cup (or more, as desired) of this rich broth (consomme) into a small bowl. Stir in some fresh chopped cilantro. Set this aside as your dipping sauce.
• (Optional: You can stir some of the shredded beef back into the main pot of consomme, or keep it separate depending on preference). For tacos, keep most shredded beef separate. You may want to lightly moisten the shredded beef with a spoonful or two of consomme.

6. Assemble and Fry the Tacos:

• Heat a medium non-stick skillet over medium heat. Add about 1 tablespoon of olive oil and gently wipe it around the base with a paper towel (you only need a thin film).
• Carefully dip one corn tortilla briefly into the reserved consomme dipping sauce (just enough to moisten and color it).
• Place the dipped tortilla flat in the heated skillet. Immediately top one half of the tortilla with a portion of shredded beef, some diced onion (if using), chopped cilantro, and a generous amount of shredded Oaxaca cheese.
• Carefully fold the tortilla in half over the filling.
• Cook for 1-2 minutes per side, until the tortilla is slightly crispy and golden brown, and the cheese is melted and gooey. Flip carefully with a spatula.
• Remove the finished taco from the skillet and repeat the process with the remaining tortillas, beef, cheese, and toppings, adding a tiny bit more oil to the skillet as needed.

7. Serve:

• Serve the hot, cheesy Birria Tacos immediately.
• Provide small bowls of the warm consomme alongside each serving for dipping. Enjoy! Bon Appetit!

Troubleshooting

• Chili Paste Bitter: Dried chile seeds/stems weren’t fully removed, or chiles were slightly burnt during toasting/rehydrating (though this recipe doesn’t call for toasting). Ensure thorough cleaning.
• Beef Tough: Didn’t braise long enough, or used a leaner cut than chuck roast. Chuck needs low and slow heat for 2.5+ hours in the oven (or longer in slow cooker) to become shreddable.  
• Consomme Too Thin: Natural result of braising. For a thicker dipping sauce, you can simmer the reserved consomme gently on the stovetop to reduce it slightly.
• Consomme Too Greasy: Chuck roast renders fat. Skim fat thoroughly from the surface of the braising liquid before ladling out the dipping portion and before mixing shredded meat back in (if doing so). Chilling the liquid makes fat solidify for easier removal.  
• Tacos Sticking/Burning: Skillet too hot, not enough oil film, or non-stick surface worn. Use medium heat and a reliable non-stick pan. Dip tortilla quickly in consomme, don’t soak.
• Tacos Soggy: Dipped tortilla too long in consomme, or filling too wet. Brief dip is key. Ensure shredded meat isn’t swimming in liquid before adding to tortilla.

Tips and Variations

• Chile Selection: Experiment with different dried chiles like pasilla or morita for varying flavor profiles. Adjust chipotle amount carefully for heat.
• Meat Choice: Lamb or goat are traditional birria meats. Bone-in beef shank adds great body to the consomme. Chicken thighs would work but need much less braising time.  
• Searing: Don’t skip searing the beef; it adds significant depth of flavor.
• Slow Cooker Option: This can be adapted for a slow cooker. Sear beef first (optional but recommended). Combine all meat/consomme ingredients (after making paste) in slow cooker. Cook on LOW for 6-8 hours until tender. Proceed with shredding/consomme prep/taco frying.
• Crispy Beef: For extra texture, after shredding, you could briefly pan-fry or broil some of the shredded beef until slightly crispy before adding it to the tacos.
• Oaxaca Cheese Substitute: Monterey Jack, low-moisture mozzarella, or even Chihuahua cheese melt well.

Serving and Pairing Suggestions

• Dipping is Mandatory! Serve plenty of warm consomme with fresh cilantro and maybe diced onion for dipping the tacos.
• Toppings: Keep it simple inside the taco (beef, cheese, onion, cilantro). Offer extra toppings on the side like salsa, pickled red onions, radishes, lime wedges.
• Sides: Simple sides like Mexican rice, refried beans, or a light slaw work well.
• Beverages: Mexican beer, margaritas, or agua frescas are great pairings.

Nutritional Information

(Note: Estimated, per taco, assuming 12 tacos total. Highly variable based on beef fat, cheese amount, oil for frying, consomme absorbed.)

• Calories: 300-450+ per taco
• Fat: 18-30g+
• Saturated Fat: 7-14g+
• Cholesterol: 60-90mg+
• Sodium: 500-800mg+ (Depends heavily on stock/salt/cheese)
• Total Carbohydrates: 15-25g+ (Mostly from tortilla)
• Dietary Fiber: 2-4g+
• Sugars: 1-3g+
• Protein: 18-25g+

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Recipe Summary and Q&A

Summary: These Beef Birria Tacos involve slow-braising chuck roast in the oven within a rich, homemade chili paste (made from rehydrated dried chiles, chipotles, aromatics, and spices) and beef broth. The tender beef is shredded, and the flavorful braising liquid (consomme) is reserved. Corn tortillas are dipped in the consomme, filled with shredded beef, Oaxaca cheese, onion, and cilantro, then pan-fried until crispy and cheesy. The tacos are served hot with a side of the warm consomme for dipping.

Q&A:

• Q: Where can I find dried Guajillo and Ancho chiles?
  • A: Most larger supermarkets with good international food sections carry them. Mexican or Latin markets are also excellent sources. Look for chiles that are pliable and fragrant, not brittle or dusty.
• Q: Is this recipe very spicy?
  • A: The heat primarily comes from the chipotle peppers in adobo. Using 4 whole peppers will likely give it a noticeable medium heat level. Adjust the number of chipotles (and maybe scrape out their seeds) to control the spice. Guajillo and Ancho chiles are relatively mild.
• Q: Can I make the beef and consomme ahead of time?
  • A: Yes, absolutely! The flavor often improves overnight. Cook the beef completely, shred it, and store it in the consomme in the refrigerator for 2-3 days. Reheat gently before assembling and frying the tacos. The consomme dipping sauce also reheats well.
• Q: Why dip the tortilla in the consomme before frying?
  • A: This is a signature step for quesabirria tacos! It adds immense flavor and color to the tortilla and helps it crisp up beautifully in the skillet, getting slightly infused with the rich broth.