Go Back
A close-up of three golden-brown Birria Tacos filled with shredded beef and cheese, topped with diced onions and cilantro, with a bowl of consomé in the background.

Birria Tacos with Consomé

Birria Tacos with Consomé are loaded with tender shredded beef, melty cheese, and crispy tortillas dipped in rich flavorful broth. Slow cooked until perfectly juicy, these tacos are packed with smoky spices and savory flavor. Perfect for family dinners, parties, or weekend cooking projects, this viral recipe delivers the ultimate cheese pull in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 pounds beef chuck roast cut into large chunks
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 dried guajillo chiles seeded
  • 2 dried ancho chiles seeded
  • 4 garlic cloves
  • 1 small yellow onion chopped
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 tablespoons apple cider vinegar
For the Tacos
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese
For Serving
  • 1 tablespoon chopped fresh cilantro
  • 1 small white onion finely diced

Equipment

  • Large pot or Dutch oven
  • blender
  • Skillet
  • Forks

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium high heat.
  2. Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and oregano.
  3. Sear the beef on all sides until browned, about 3 to 4 minutes per side.
  4. Remove the beef and set aside.
  5. Add the dried guajillo chiles, ancho chiles, garlic cloves, and chopped onion to the pot. Cook for 3 minutes until fragrant.
  6. Stir in tomato paste and cook for 1 minute.
  7. Pour in beef broth and apple cider vinegar. Bring to a simmer.
  8. Transfer the broth mixture carefully to a blender and blend until smooth.
  9. Return the beef to the pot and pour the blended sauce over the top.
  10. Cover and simmer on low heat for 3 to 3 and a half hours until the beef becomes very tender and easy to shred.
  11. Remove the beef and shred using two forks.
  12. Dip each corn tortilla lightly into the top layer of the cooking broth.
  13. Place a tortilla on a hot skillet over medium heat. Add shredded beef and Oaxaca cheese to one side.
  14. Fold the tortilla and cook for 2 to 3 minutes per side until crispy and golden with melted cheese.
  15. Repeat with the remaining tortillas.
  16. Serve the tacos hot with small bowls of consomé for dipping.
  17. Top with chopped cilantro and diced onion before serving.

Notes

Skimming a little fat from the top of the broth before dipping the tortillas gives the tacos their signature crispy red finish. For food safety, cook beef to an internal temperature of at least 145°F with a 3 minute rest. Slow cooking longer will create the most tender shredded texture.