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Authentic Birria Tacos Recipe with Consome

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A slow-cooked Mexican classic featuring tender beef chuck roast braised in a rich, flavorful sauce made from dried chilies and spices, served with crispy tortillas dipped in aromatic consomé broth.

Ingredients

Scale
  • 3 pounds chuck roast or beef short ribs
  • 4–5 large dried guajillo chilies
  • 2–3 medium dried ancho chilies
  • 1 medium white onion
  • 4–5 garlic cloves
  • 1 medium tomato, chopped (preferably Roma)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and black pepper to taste
  • 12–16 small corn tortillas
  • Chopped white onion and fresh cilantro for topping
  • Lime wedges for serving
  • Shredded Oaxaca or mozzarella cheese (optional)
  • Water or beef broth (about 4 cups for braising)

Instructions

  1. Remove stems and seeds from guajillo and ancho chilies. Place them in a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain the chilies but reserve the soaking liquid. In a blender, combine soaked chilies, chopped tomato, onion, garlic, apple cider vinegar, cumin, oregano, salt, and about ½ cup of the soaking liquid. Blend until smooth and creamy.
  3. Cut the chuck roast into large chunks (3-4 inches). Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Brown the meat on all sides until caramelized.
  4. Pour the blended sauce over the browned meat. Add bay leaves and enough water or beef broth to just cover the meat (about 4 cups). Bring to a simmer, then reduce heat to low, cover, and cook for 3 hours until meat is tender and shreds easily.
  5. Remove the meat and shred it with forks. Strain the cooking liquid through a fine sieve or cheesecloth to get a clear consomé. Keep warm.
  6. Dip tortillas briefly into the warm consomé. Lay flat and fill with shredded meat and cheese if using. Fold and crisp on a hot skillet until cheese melts and tortilla is golden and slightly crispy.
  7. Serve tacos with small bowls of consomé for dipping. Garnish with chopped onion, cilantro, and lime wedges.

Notes

Do not skip soaking the dried chilies as it softens them and mellows bitterness. Brown the meat well for deeper flavor. Simmer low and slow to tenderize the meat. Strain consomé carefully for a clear broth. Dip tortillas briefly to avoid sogginess. Leftover birria and consomé keep well refrigerated for up to 4 days and freeze well.

Nutrition

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

Find it online: https://evabakery.com/authentic-birria-tacos-recipe-with-consome-easy-family-favorite/