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Savory Birria Tacos Recipe with Rich Consomé Dipping Broth

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This savory birria tacos recipe features tender slow-cooked beef with a rich, smoky consomé broth perfect for dipping. Easy to make on a weekday evening, it delivers bold flavors and crispy, cheesy tacos that are crowd-pleasers.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 2 dried guajillo chilies
  • 2 dried ancho chilies
  • 1 chipotle pepper in adobo sauce (optional)
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 1 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 4 cups beef broth (low sodium preferred)
  • 12 corn tortillas
  • 1 cup shredded Oaxaca or mozzarella cheese
  • Chopped white onion, for garnish
  • Fresh cilantro, for garnish
  • Lime wedges, to serve

Instructions

  1. Remove stems and seeds from dried guajillo and ancho chilies. Soak in hot water for 20 minutes until softened.
  2. In a blender, combine soaked chilies, chipotle pepper, garlic, quartered onion, apple cider vinegar, cumin, oregano, cinnamon, and about 1 cup of soaking water. Blend until smooth. Add more soaking liquid if needed.
  3. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Season beef chunks with salt and pepper. Brown meat on all sides, about 3-4 minutes per side, working in batches if needed.
  4. Pour chili sauce over browned meat. Add beef broth and bay leaves. Stir gently and bring to a simmer. Reduce heat to low, cover with lid.
  5. Simmer for 2 to 2.5 hours until meat is fork-tender, stirring occasionally and adding broth or water if liquid is low.
  6. Remove meat from pot and shred finely with two forks. Discard bay leaves. Return shredded meat to pot and stir into consomé.
  7. Heat skillet over medium heat. Dip each corn tortilla briefly into consomé, place on skillet. Sprinkle cheese on one half, add birria meat, fold and press lightly.
  8. Cook tacos 2-3 minutes per side until tortillas are crisp and cheese is melted.
  9. Serve hot with warm consomé for dipping. Garnish with chopped onion, cilantro, and lime wedges.

Notes

Do not skip soaking dried chilies to avoid gritty sauce. Brown meat well for flavor. Skim excess fat from consomé if desired but keep some for richness. Use medium heat when crisping tacos to avoid burning tortillas. Leftovers improve in flavor after a day. Store meat and broth separately for best texture. Slow cooker adaptation possible with longer cooking time.

Nutrition

Keywords: birria tacos, consomé, Mexican tacos, slow-cooked beef, guajillo chilies, ancho chilies, comfort food, taco recipe

Find it online: https://avabake.com/savory-birria-tacos-recipe-with-rich-consom-e-dipping-broth-easy-guide/