Authentic Birria Tacos Recipe with Consomé
These authentic birria tacos (quesabirria) feature tender, slow-braised beef, melted cheese, and a rich consomé dipping broth. Crispy on the outside and juicy inside, they deliver restaurant-quality Mexican flavor right at home. Perfect for weekends, special occasions, or whenever you crave comfort food with a bold kick.
Equipment
- Dutch oven or large heavy pot
- Blender
- Fine-mesh sieve
- Cast-iron skillet or griddle
- Tongs
- Mixing bowls
Ingredients
- 3 lbs beef chuck roast, cut into 2-inch chunks
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
- 1 medium onion, quartered
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- 2 Roma tomatoes, halved
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried árbol chiles, stemmed (optional for heat)
- 1/2 cup beef broth (for soaking chiles)
- 3 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp ground cloves
- Salt, to taste
- 24 small corn tortillas
- 3 cups shredded Oaxaca cheese (or mozzarella)
- Fresh cilantro, chopped
- White onion, diced
- Lime wedges, for serving
- Vegetable oil, for frying
Instructions
- Toast guajillo, ancho, and árbol chiles in a dry skillet for 30–60 seconds per side until fragrant. Transfer to a bowl and cover with ½ cup hot beef broth. Let soak for 15–20 minutes until softened.
- Blend softened chiles with soaking liquid, garlic, cumin, oregano, cloves, and salt until smooth. Strain through a fine-mesh sieve for a silky sauce. Set aside.
- Season beef generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, 3–4 minutes per side. Remove and set aside.
- Add chile sauce, beef broth, vinegar, onion, garlic, tomatoes, bay leaves, oregano, cumin, and cinnamon to the pot. Stir and return beef to the pot, ensuring it's mostly submerged.
- Bring to a boil, then reduce to low. Cover and braise in a 350°F (175°C) oven for 2½–3 hours, or simmer on the stovetop for 3 hours, until beef is fork-tender.
- Remove beef and shred with two forks. Strain braising liquid into a bowl to make the consomé. Skim fat if desired and keep warm.
- Dip tortillas briefly into the warm consomé. Place on a skillet, add cheese and shredded beef to one half, then fold over.
- Cook 2–3 minutes per side over medium heat until golden and crisp, pressing gently with a spatula. Repeat for all tortillas.
- Serve tacos immediately with small bowls of hot consomé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges.