Crispy, juicy, and packed with layers of slow-cooked flavor, Birria Tacos with Consomé are a true showstopper.
These tacos are filled with tender, shredded beef that’s been simmered for hours in a rich, spiced broth before being tucked into a corn tortilla, pan-fried until crispy, and dipped into the flavorful consomé.
The process of making birria is slow, but the result is worth every second. The meat becomes fall-apart tender, soaking up the smoky, savory, and slightly spicy flavors of the broth. The tortillas absorb just enough of the rich consommé before crisping up in the pan, giving them a golden, slightly crunchy texture that contrasts perfectly with the juicy filling.
Birria tacos have gained popularity for good reason—they’re deeply flavorful, satisfying, and perfect for sharing. Whether you’re making them for a family meal, a gathering, or just because you’re craving something bold and delicious, these tacos are guaranteed to be a hit.
What You Need for This Recipe
A few key ingredients build the deep, rich flavors of traditional birria.
- Beef Chuck or Short Ribs – These cuts have enough marbling to become incredibly tender after slow cooking. A mix of both creates the best texture.
- Dried Chiles – A blend of guajillo, ancho, and chipotle peppers adds smoky, slightly sweet, and mild heat. Rehydrating and blending them creates a smooth, flavorful sauce.
- Aromatics – Onion, garlic, and tomatoes create a balanced base for the broth. Roasting them enhances their depth of flavor.
- Warm Spices – Cumin, cinnamon, cloves, and bay leaves give the consomé its distinctive richness. These spices round out the heat from the chiles.
- Corn Tortillas – These hold up well against the juicy filling and crispy frying process. Dipping them in the broth before cooking gives them extra flavor.
- Mexican Cheese (Optional) – Oaxaca or Monterey Jack cheese melts beautifully inside the tacos. While optional, it adds a creamy contrast to the savory beef.
How to Make Birria Tacos with Consomé
The process is simple but requires patience to get the most flavor.
- Prepare the Chiles – Toast dried chiles briefly, then soak them in hot water to soften.
- Make the Sauce – Blend the softened chiles with roasted tomatoes, onion, garlic, and spices.
- Slow-Cook the Beef – Simmer beef with the chile sauce and broth until fall-apart tender, about 3-4 hours.
- Shred the Meat – Remove the beef, shred it, and return it to the broth.
- Assemble & Fry the Tacos – Dip tortillas in the consomé, fill with shredded beef (and cheese if using), then pan-fry until crispy.
- Serve with Consomé – Ladle the rich broth into bowls for dipping.
Why This Recipe Works
Birria tacos stand out because they hit every note—rich, smoky, crispy, juicy, and incredibly satisfying.
- Deep, Slow-Cooked Flavor – Simmering the beef in a spiced chile broth infuses every bite with bold, complex flavors.
- Tender, Juicy Meat – The long cooking process makes the beef melt-in-your-mouth tender, absorbing every bit of seasoning.
- Crispy, Flavor-Infused Tortillas – Frying the tacos in the fat from the consomé adds a golden crunch, making them irresistible.
- Dipping Consomé Enhances Every Bite – The rich broth doubles as a sauce, bringing everything together with one final, flavorful touch.
The key to achieving the best texture is allowing the meat to cook low and slow. This breaks down the connective tissue, leaving you with a deeply flavored, fork-tender filling that holds up in crispy tacos.
Ways to Customize This Recipe
This dish is already packed with flavor, but small tweaks can personalize it to your taste.
- Make It Spicier – Add extra chipotle peppers or a pinch of cayenne for more heat.
- Use a Different Protein – Swap beef for lamb, goat, or even chicken for a lighter version.
- Add More Depth – A splash of apple cider vinegar or a small amount of Mexican chocolate can enhance the broth.
- Try Different Cheeses – Oaxaca melts well, but smoked gouda or mozzarella add their own unique touch.
- Serve It in Different Ways – Use the same birria beef to make quesadillas, burritos, or even nachos.
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Birria is highly adaptable, and once you master the basics, you can experiment with different flavors while keeping the dish’s rich, slow-cooked essence intact.
Best Side Dishes for Birria Tacos
Birria tacos are a meal on their own, but pairing them with the right sides can make them even better.
- Mexican Rice – A side of fluffy, tomato-infused rice balances out the richness of the tacos.
- Refried Beans – Creamy pinto or black beans complement the smoky flavors.
- Pickled Onions & Radishes – Their acidity cuts through the deep, savory taste of the beef.
- Street Corn (Elote) – Grilled corn with cotija cheese, lime, and chili powder adds a sweet and tangy contrast.
- Fresh Guacamole – A cool, creamy side that pairs well with the crispy, spicy tacos.
Birria Tacos with Consomé
Equipment
- Large pot For simmering the beef
- Blender For making the chile sauce
- Skillet For frying the tacos
Ingredients
- 3 lbs beef chuck or short ribs cut into large chunks
- 3 cups beef broth
- 3 guajillo chiles stems and seeds removed
- 2 ancho chiles stems and seeds removed
- 1 chipotle chile in adobo
- 1 small onion quartered
- 3 cloves garlic peeled
- 2 medium tomatoes roasted
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 stick cinnamon
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 12 corn tortillas
- 1 cup Oaxaca cheese optional, for a cheesy version
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Toast dried chiles in a dry skillet for 1-2 minutes, then soak them in hot water for 10 minutes until softened.
- Blend the softened chiles with tomatoes, onion, garlic, cumin, paprika, cinnamon, and apple cider vinegar until smooth.
- In a large pot, sear beef chunks on all sides, then pour in the blended chile sauce and beef broth. Add bay leaves, salt, and pepper.
- Cover and simmer for 3-4 hours until the meat is fall-apart tender. Remove beef, shred it, and return it to the broth.
- Dip tortillas in the consomé, fill with shredded beef (and cheese if using), then pan-fry in a hot skillet until crispy.
- Serve tacos with a side of warm consomé for dipping. Garnish with fresh cilantro.
Notes
- For a more intense flavor, let the beef marinate in the chile sauce overnight before cooking.
- Leftovers can be stored in the fridge for up to 4 days.
- Serve with lime wedges and pickled onions for an extra flavor boost.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
Cooking this made me feel confident in the kitchen!
Frank Byrd
Friday 7th of March 2025
Quick, easy, and absolutely delicious. Perfect for busy nights!