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Easy Crispy Birria Tacos Recipe with Consommé

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These crispy birria tacos feature tender, spiced beef and a rich, smoky consommé for dipping. Perfect for taco night, they deliver deep flavor with a satisfying crispy-cheesy edge.

Ingredients

Scale
  • 3 pounds beef chuck roast, cut into 3–4 large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried chipotle chile, stem removed
  • 1 medium white onion, roughly chopped
  • 6 cloves garlic, peeled
  • 3 Roma tomatoes, quartered
  • 2 tablespoons tomato paste
  • 4 cups beef broth, preferably low-sodium
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 teaspoons salt, plus more to taste
  • 2 tablespoons vegetable oil, for searing
  • 12–16 corn tortillas
  • 3 cups shredded Oaxaca cheese or mozzarella
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 white onion, finely diced
  • Extra vegetable oil, for frying the tacos

Instructions

  1. Toast the chiles: Heat a dry skillet over medium heat. Toast the guajillo, ancho, and chipotle chiles for 30-60 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15-20 minutes until softened.
  2. Sear the beef: Pat the beef chuck dry, season with salt and pepper. Heat 2 tablespoons vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
  3. Build the sauce base: In the same pot, cook the onion, garlic, and tomatoes for 5-6 minutes until onions are translucent. Add tomato paste and cook for 1 minute, stirring constantly.
  4. Blend the chile sauce: Drain the soaked chiles and transfer to a blender. Add the cooked onion-tomato mixture, apple cider vinegar, oregano, cumin, smoked paprika, and 1 cup beef broth. Blend until smooth. Strain through a fine-mesh strainer back into the pot.
  5. Braise the beef: Return the seared beef to the pot. Add remaining 3 cups beef broth, strained chile sauce, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until beef is fork-tender.
  6. Shred the beef: Remove beef from pot and shred with two forks. Discard large fat pieces. Return shredded beef to the consommé.
  7. Assemble the tacos: Heat a large skillet with a thin layer of vegetable oil over medium heat. Dip a corn tortilla in the consommé (both sides). Place in the skillet, add a generous handful of cheese and a few spoonfuls of shredded beef to one half. Fold over and cook 2-3 minutes per side until crispy and golden.
  8. Serve immediately: Serve tacos with warm consommé for dipping. Garnish with cilantro, diced onion, and lime wedges.

Notes

Don’t skip toasting the chiles—it deepens flavor. Patience with the sear pays off. For a silky consommé, simmer uncovered if thin. Double-dip tortillas in consommé for extra flavor. Keep finished tacos warm in a 200°F oven. Use a splatter screen to avoid mess.

Nutrition

Keywords: birria tacos, crispy tacos, consommé, Mexican, beef tacos, Oaxaca cheese, guajillo chiles, ancho chiles, chipotle

Find it online: https://tablemira.com/easy-crispy-birria-tacos-recipe-with-consomm-e/