Print

Crispy Easy Beef Birria Tacos Recipe with Rich Consommé Broth Perfect for Beginners

beef birria tacos - featured image
Print Recipe

A comforting and approachable recipe for crispy beef birria tacos served with a rich consommé broth, perfect for beginners and quick weeknight meals.

Ingredients

Scale
  • 3 pounds beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce (optional)
  • 1 large white onion, quartered
  • 5 garlic cloves, peeled
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano (preferably Mexican oregano)
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 6 cups beef broth or water
  • Salt and freshly ground black pepper, to taste
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Vegetable oil or lard, for frying
  • Chopped fresh cilantro, diced onion, lime wedges (for serving)

Instructions

  1. Place dried guajillo and ancho chilies in a bowl and cover with hot water. Soak for about 20 minutes until softened.
  2. Drain chilies, reserving some soaking water. In a blender, combine softened chilies, chipotle pepper, garlic cloves, quartered onion, cumin, oregano, cinnamon stick, apple cider vinegar, and about 1 cup of soaking liquid. Blend until smooth, adding more soaking water if needed.
  3. Season beef chunks generously with salt and pepper. Pour half of the chili sauce over beef and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
  4. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown beef chunks in batches, about 3-4 minutes per side. Remove beef and set aside.
  5. In the same pot, add remaining chili sauce, browned beef, bay leaves, and beef broth. Bring to a simmer, scraping browned bits from bottom. Cover partially and simmer gently for about 2 hours until beef is tender.
  6. Remove beef and shred with two forks. Discard bay leaves and cinnamon stick. Strain consommé through a fine mesh sieve into a bowl or pot.
  7. Heat a cast iron skillet over medium heat. Quickly dip a corn tortilla into consommé, place in skillet, sprinkle with cheese and shredded beef. Fold tortilla and press gently. Cook 2-3 minutes per side until crispy and cheese melts. Repeat with remaining tortillas.
  8. Serve tacos with bowls of consommé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges.

Notes

Soak dried chilies to avoid bitterness and ensure smooth sauce. Pat beef dry before browning for better crust. Simmer gently to keep consommé clear and tender beef. Use melty cheese like Oaxaca or mozzarella for best crispiness. Quickly dip tortillas in consommé before frying to add flavor without sogginess. Let tacos rest after frying to set cheese. Consommé can be simmered longer to concentrate flavor. Store consommé and beef separately for up to 3 days.

Nutrition

Keywords: beef birria tacos, crispy tacos, consommé broth, easy birria recipe, Mexican tacos, slow cooked beef, comfort food

Find it online: https://elvafood.com/crispy-easy-beef-birria-tacos-recipe-with-rich-consomm-e-broth-perfect-for-beginners/