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Flavorful Birria Tacos Recipe with Rich Consomé for Perfect Dipping

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These birria tacos feature tender slow-cooked beef with a smoky, savory marinade, served with a rich consomé for dipping that elevates every bite. Perfect for gatherings or comforting weeknight meals.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into large chunks (or short ribs or brisket)
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 3 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 2 cups beef broth (preferably low sodium)
  • Salt and freshly ground black pepper to taste
  • 12 small corn tortillas
  • 1 cup shredded Oaxaca cheese or mozzarella
  • Chopped fresh cilantro (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (to squeeze over before serving)

Instructions

  1. Place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let soak for about 20 minutes until softened.
  2. Drain the chilies and add to a blender with garlic cloves, quartered onion, apple cider vinegar, oregano, cumin, smoked paprika, and 1 cup of beef broth. Blend until smooth and thick, adding more broth if needed.
  3. Cut the beef chuck roast into large chunks. Season generously with salt and pepper. Place the beef in the slow cooker or pressure cooker.
  4. Pour the chili marinade over the beef, add the remaining 1 cup of beef broth, and stir to coat the meat.
  5. Cook: For slow cooker, cook on low for 6-8 hours or high for 4-5 hours until beef is tender and shreds easily. For pressure cooker, cook on high pressure for about 60 minutes, then natural release for 10 minutes.
  6. Remove the beef and shred using two forks. Keep the cooking liquid (consomé) for dipping.
  7. Heat a skillet or griddle over medium heat. Dip each tortilla briefly into the consomé, then place on the skillet.
  8. Add a generous amount of shredded beef and sprinkle with cheese on one half of the tortilla. Fold the tortilla over and cook until cheese melts and tortilla is crisp and browned, about 2-3 minutes per side.
  9. Serve tacos on a platter with a small bowl of warm consomé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges.
  10. Dip each bite into the consomé and enjoy.

Notes

If consomé is too oily, skim fat before serving. Warm tortillas before dipping to prevent tearing. For spicier flavor, add chipotle pepper in adobo to marinade. Use low sodium broth for better control of saltiness. Leftovers keep well refrigerated for 4 days or frozen for 3 months. Reheat gently with broth to keep meat moist.

Nutrition

Keywords: birria tacos, consomé, slow cooker birria, pressure cooker birria, Mexican tacos, beef tacos, dipping sauce, authentic birria, taco recipe

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