Print

Crispy Birria Tacos Recipe with Rich Consommé Perfect for Easy Dipping

crispy birria tacos - featured image
Print Recipe

This crispy birria tacos recipe features slow-braised beef with a rich, flavorful consommé broth perfect for dipping. Crispy, cheesy tortillas paired with tender meat create a comforting and indulgent meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks (or beef short ribs)
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 dried chipotle chili, optional
  • 1 medium white onion, quartered
  • 5 garlic cloves, peeled
  • 2 bay leaves
  • 1 tablespoon cumin seeds
  • 1 tablespoon dried oregano (Mexican oregano if available)
  • 1 teaspoon black peppercorns
  • 1 cinnamon stick
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • 6 cups beef broth or water
  • 20 small corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil or lard for frying
  • Fresh cilantro, chopped (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Toast the dried guajillo, ancho, and chipotle chilies lightly in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
  2. Soak the toasted chilies in hot water for 15 minutes until softened.
  3. Drain the softened chilies and add them to a blender with quartered onion, garlic cloves, cumin seeds, oregano, black peppercorns, cinnamon stick, and apple cider vinegar. Blend until smooth, adding a splash of beef broth or soaking water as needed. Set aside.
  4. In a Dutch oven, place the beef chunks and pour the chili sauce over them. Add bay leaves and remaining beef broth (about 6 cups). Season with salt.
  5. Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 to 3 hours until the meat is fork-tender and falling apart.
  6. Remove the beef from the pot and shred finely with two forks. Remove and discard bay leaves and cinnamon stick from the broth.
  7. Strain the cooking liquid through a fine mesh strainer or cheesecloth into a bowl to create a smooth consommé dipping broth.
  8. Heat a skillet over medium heat with a little oil. Briefly dip each corn tortilla into the consommé, then place it in the skillet.
  9. Sprinkle a generous amount of shredded cheese on the tortilla, add a spoonful of shredded beef, and top with more cheese.
  10. Fold the tortilla in half and cook for 2-3 minutes per side until crispy, golden, and cheese is melted and bubbly.
  11. Serve the crispy birria tacos on a platter with a bowl of warm consommé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges.

Notes

Do not soak tortillas too long in consommé to avoid tearing. Use Guerrero brand dried chilies for consistent flavor. For dairy-free, omit cheese or use plant-based alternative. Slow cooker method can be used by cooking on low for 8 hours. Reheat consommé gently before serving. Store shredded meat and consommé separately in airtight containers for up to 4 days in the fridge.

Nutrition

Keywords: birria tacos, crispy tacos, consommé, beef birria, Mexican tacos, slow braised beef, dipping broth, easy birria recipe

Find it online: https://wigglebite.com/crispy-birria-tacos-recipe-with-rich-consomm-e-perfect-for-easy-dipping/