Birria Tacos with Homemade Consommé

Flavor-packed and irresistibly tender, these Birria Tacos with Homemade Consommé are made with slow-cooked beef simmered in a rich, chili-infused consommé. I dip crispy, cheesy tacos right into the savory broth, and every bite delivers bold, comforting, authentic Mexican flavors. Perfect for weekend cooking or a crowd-pleasing taco night.

Why You’ll Love This Recipe

I love this recipe because it brings together deep, smoky flavors and tender shredded beef in a way that feels comforting and impressive at the same time. The homemade consommé doubles as both a cooking base and a dipping sauce, turning every bite into a flavorful experience. Whether I’m feeding a hungry group or making something special for myself, these tacos never disappoint. Plus, the combination of crispy tortillas, melted cheese, and juicy birria is pure magic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Birria Beef:

2.5 lbs beef chuck roast or short ribs

1 tablespoon olive oil

1 large onion, chopped

6 garlic cloves, smashed

3 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded

1 chipotle pepper in adobo sauce

1 tablespoon adobo sauce

2 cups beef broth

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cinnamon

Salt and black pepper to taste

For the Tacos:

Corn tortillas

Shredded mozzarella or Oaxaca cheese

Fresh cilantro, chopped

White onion, finely chopped

Lime wedges for serving

Directions

I start by heating olive oil in a large pot or Dutch oven over medium heat. I sear the beef on all sides until browned, then set it aside.

In the same pot, I sauté chopped onions and smashed garlic cloves until fragrant, about 3–4 minutes.

I add the dried guajillo, ancho, and pasilla chiles and toast them for 1–2 minutes. Then I pour in beef broth and let it simmer until the chiles soften, about 10 minutes.

Next I transfer everything to a blender and add the chipotle pepper, adobo sauce, apple cider vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper. I blend until completely smooth.

I return the seared beef to the pot and pour the chili sauce over it. Then I cover the pot and let it simmer on low heat for 3 hours, until the meat is tender and easy to shred.

Once the meat is cooked, I shred it using two forks and stir it back into the rich consommé.

To make the tacos, I dip each tortilla into the top layer of the consommé and place it on a hot skillet. I sprinkle cheese on one half, top it with the birria meat, and fold the tortilla over.

Then I cook each taco until crispy and the cheese is melted, about 2–3 minutes per side.

I serve them with a small bowl of consommé topped with chopped onion and cilantro, plus lime wedges on the side for extra brightness.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 3 hours

Total Time: 3 hours 25 minutes

Servings: 6 servings

Calories: Approximately 470 kcal per serving

Variations

I sometimes swap beef for lamb or goat for a more traditional take on birria.

For a spicier version, I add more chipotle peppers or include arbol chiles in the blend.

I use flour tortillas when I want a slightly softer taco with a bit more chew.

Instead of mozzarella, I go with Oaxaca or Monterey Jack cheese for a more authentic melt.

For a low-carb version, I skip the tortillas and serve the birria meat over cauliflower rice with consommé on the side.

Storage/Reheating

I store leftover birria meat and consommé in airtight containers in the fridge for up to 4 days. When I’m ready to reheat, I warm the meat and broth gently on the stovetop or in the microwave until hot. I recommend storing tortillas separately to prevent them from getting soggy. For a quick reheat, I reassemble tacos in a skillet and crisp them up again before serving.

Related Recipes:

• Traditional Mexican Birria
• My Fave Birria Tacos
• Smoked Quesa-Birria Taco Box

FAQs

What is birria?

Birria is a traditional Mexican stew made from beef, goat, or lamb that’s been slow-cooked in a chili-based broth until it’s tender and flavorful. It originated in Jalisco but has become popular worldwide, especially in taco form with consommé for dipping.

Can I make this in a slow cooker?

Yes, I can transfer the blended sauce and seared beef into a slow cooker and cook on low for 8 hours or high for 4–5 hours. The result is just as tender and flavorful.

How spicy are these tacos?

They’re mildly spicy, with a smoky warmth from the chiles and chipotle. I can increase the heat by adding more chipotle or include a spicy chile like chile de árbol.

Can I freeze birria?

Absolutely. I freeze the shredded meat and consommé in separate freezer-safe containers for up to 3 months. I thaw it in the fridge overnight before reheating.

What’s the best cheese to use?

I usually use mozzarella for its meltability, but Oaxaca cheese is traditional and adds a more authentic flavor. Monterey Jack is also a great alternative.

Conclusion

These Birria Tacos with Homemade Consommé are everything I want in a comforting meal—tender meat, rich broth, melty cheese, and crispy tortillas. Whether I’m cooking for a crowd or enjoying leftovers the next day, the bold, savory flavors never disappoint. Once I dip that first taco into the consommé, I know I’ll be making this recipe again and again.

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