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Birria Tacos Recipe Easy with Consomé for the Best Taco Night

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This easy birria tacos recipe features tender beef simmered in a rich, smoky chile consomé, then crisped up with cheese in corn tortillas. Perfect for taco night, these tacos are comforting, crowd-pleasing, and packed with bold Mexican flavors.

Ingredients

Scale
  • 2.5 lbs beef chuck roast, cut into large chunks
  • 1 lb beef short ribs, bone-in
  • 5–6 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2–3 chipotle peppers in adobo
  • 2 Roma tomatoes, quartered
  • 1 large white onion, peeled and quartered
  • 5–6 garlic cloves, peeled
  • 3 whole cloves or a pinch ground cloves
  • 1 cinnamon stick or 1/2 tsp ground cinnamon
  • 2 bay leaves
  • 1 tsp dried oregano (preferably Mexican)
  • 2 tsp ground cumin
  • Salt & black pepper, to taste
  • 5 cups beef broth or water
  • 16–18 corn tortillas (street taco size, about 5-inch)
  • 8 oz Oaxaca cheese, shredded (or mozzarella)
  • Chopped white onion, for topping
  • Fresh cilantro, chopped, for topping
  • Lime wedges, for serving

Instructions

  1. Prep the Chiles: Heat a dry skillet over medium. Toast guajillo and ancho chiles for 1-2 minutes until fragrant. Remove stems and seeds.
  2. Make the Birria Sauce: Char tomatoes, onion, and garlic in the same skillet for 5-6 minutes. Transfer chiles, tomatoes, onion, and garlic to a blender. Add chipotle peppers, 1 cup beef broth, cloves, cinnamon, oregano, cumin, and salt. Blend until smooth.
  3. Brown the Beef: Heat Dutch oven over medium-high. Add oil and brown beef chunks and short ribs in batches, 2-3 minutes per side. Remove to a plate.
  4. Simmer the Stew: Return beef to pot. Pour in blended sauce and remaining broth (add water if needed to cover meat). Add bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 2.5-3 hours until beef shreds easily.
  5. Shred the Beef: Remove beef to a board, discard bones and gristle, and shred meat with two forks. Skim excess fat from consomé (save some for frying tacos).
  6. Strain the Consomé: Pour cooking liquid through a fine mesh strainer into a bowl, pressing solids to extract flavor. Adjust salt to taste.
  7. Assemble and Fry Tacos: Heat skillet over medium. Dip tortillas in consomé oil. Place tortilla on skillet, sprinkle cheese, add shredded beef, fold, and fry 2-3 minutes per side until crispy and cheese melts. Repeat.
  8. Serve: Top tacos with chopped onion, cilantro, and lime. Serve hot with bowls of consomé for dipping.

Notes

For extra flavor, use bone-in beef cuts and skim the red oil from the consomé for frying tortillas. Birria is even better made a day ahead. Adjust chile quantity for desired spice level. For dairy-free, skip cheese or use a dairy-free blend. Leftovers make great quesadillas or burritos.

Nutrition

Keywords: birria tacos, consomé, Mexican tacos, beef birria, taco night, easy birria, cheesy tacos, authentic birria, street tacos, comfort food

Find it online: https://elvafood.com/birria-tacos-recipe-easy-with-consom-e-for-the-best-taco-night/