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Crispy Birria Tacos Recipe with Easy Savory Consommé Broth

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A comforting and flavorful recipe featuring slow-cooked beef birria served in crispy corn tortillas with melted cheese, accompanied by a rich consommé broth for dipping.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, seeds removed and soaked
  • 2 dried ancho chilies, seeds removed and soaked
  • 3 garlic cloves, peeled
  • 1 small white onion, quartered
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 4 cups beef broth (homemade or low-sodium store-bought)
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil or lard for frying
  • Optional garnishes: chopped white onion, fresh cilantro, lime wedges, pickled jalapeños or radishes

Instructions

  1. Remove stems and seeds from the dried guajillo and ancho chilies. Place them in a bowl and cover with hot water. Let soak for 15-20 minutes until softened.
  2. In a blender, combine soaked chilies (drain but reserve soaking liquid), garlic cloves, quartered onion, apple cider vinegar, oregano, cumin, cinnamon, cloves, and 1 cup of beef broth. Blend until smooth, adding soaking liquid as needed to get a thick but pourable sauce.
  3. Place beef chunks in the slow cooker or pot. Pour marinade over the meat, making sure pieces are well coated. Add bay leaves, salt, pepper, and the remaining beef broth. Stir gently to combine.
  4. Set slow cooker to low and cook for 7-8 hours, or until the meat is fork-tender and easily shreds. If using a pot, cover and simmer on low for 3.5 to 4 hours, checking occasionally to prevent drying out (add water if needed).
  5. Once cooked, remove meat from broth and shred into bite-sized pieces using two forks. Discard bay leaves.
  6. Strain the cooking liquid through a fine sieve into a bowl or pot. Taste and adjust seasoning with salt or a splash of lime juice if desired. Keep warm for dipping.
  7. Heat a skillet over medium heat and add a teaspoon of oil. Dip a corn tortilla briefly into the consommé broth to soak, then place it on the skillet.
  8. Sprinkle a generous handful of shredded cheese onto one half of the tortilla, followed by a spoonful of shredded birria meat. Fold the tortilla over to create a half-moon.
  9. Cook for 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese has melted. Use tongs to flip carefully.
  10. Transfer tacos to a plate and serve with warm consommé broth on the side for dipping. Garnish with chopped onion, cilantro, and a squeeze of fresh lime.

Notes

Do not soak tortillas too long in consommé to prevent tearing. Skim fat off consommé for a cleaner broth. Use medium heat for frying to avoid burning tortillas. For dairy-free, omit cheese or use vegan alternatives. Leftovers keep well refrigerated for 3 days; reheat gently in consommé broth.

Nutrition

Keywords: birria tacos, crispy tacos, consommé broth, Mexican recipe, slow-cooked beef, guajillo chilies, ancho chilies, comfort food, taco night

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