Authentic Mexican Birria Tacos with Consommé

Authentic Mexican Birria Tacos with Consommé is a delightful dish that captures the essence of traditional Mexican cooking. These mouthwatering tacos, filled with tender, shredded beef and served with a flavorful consommé, are perfect for gathering friends and family around the table. Enjoy this easy-to-follow recipe and bring a taste of authenticity to your home kitchen.

Why You’ll Love This Authentic Mexican Birria Tacos with Consommé

• Packed with layers of rich flavor, combining spices and tender beef.
• A comforting meal that’s perfect for any occasion.
• Great for meal prep; leftovers taste even better the next day.
• Kid-friendly; everyone loves tacos!
• Can be customized with various toppings for a personalized touch.

Ingredients Needed

Protein:

• 4 lbs boneless beef chuck roast

Oils:

• ¼ cup canola oil (plus more for frying)

Chiles:

• 4 dried Ancho chiles (stemmed and seeded)
• 4 dried Guajillo chiles (stemmed and seeded)

Sauce:

• 1 tablespoon chipotle in adobo sauce
• 1 yellow onion (cut into wedges)
• 10 garlic cloves (whole)
• 3 Roma tomatoes (whole)
• 3 tablespoons apple cider vinegar
• 6 cups beef stock (divided)

Spices:

• 2 teaspoons Mexican oregano
• 1½ teaspoons smoked paprika
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 bay leaves
• 1 cinnamon stick

Seasoning:

• Kosher salt and freshly ground black pepper (to taste)

Tortillas:

• 20 corn tortillas

Cheese:

• 16 oz Oaxaca cheese (or mozzarella, grated)

Toppings:

• Fresh cilantro leaves
• Yellow onion (finely diced)
• Fresh lime wedges

Step-by-Step Instructions

Step 1

In a dry skillet, toast the Ancho and Guajillo chiles for about 1-2 minutes until fragrant. Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 15 minutes until softened.

Step 2

Heat canola oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper. Sear on all sides until browned, about 6-8 minutes.

Step 3

In a blender, combine the soaked chiles, chipotle in adobo, onion, garlic, tomatoes, oregano, paprika, coriander, cumin, vinegar, and 1 cup of beef stock. Blend until smooth.

Step 4

Pour the sauce over the beef in the pot. Add the remaining beef stock, bay leaves, and cinnamon stick. Bring the pot to a simmer, cover, and reduce the heat to low. Cook for about 3-4 hours, or until the beef is fork-tender.

Step 5

Remove the beef from the pot and shred it using two forks. Heat a skillet over medium heat and lightly oil it. Take a tortilla, fill it with shredded beef and cheese, fold it, and cook until golden on both sides.

Step 6

Serve the tacos with consomé on the side, topped with cilantro, diced onion, and lime wedges for a burst of freshness.

Serving Suggestions Authentic Mexican Birria Tacos with Consommé

• Pair with Spanish rice or a fresh salad for a complete meal.
• Use avocado slices or guacamole as a creamy topping.
• Serve alongside tortilla chips and salsa for an appetizer.
• Enjoy with refreshing beverages like horchata or Mexican soda.
• Present with colorful garnishes to elevate the dish visually.

Tips for Success Authentic Mexican Birria Tacos with Consommé

• Allow enough time for the beef to become fork-tender; patience is key.
• Adjust the heat level of the chiles to suit your taste preferences.
• For optimal flavor, let the beef marinate in the spice blend a few hours before cooking.
• Store leftovers in the fridge for up to 3 days; the flavors deepen over time.

Variations

Here are a few easy ways to change it up:

• Swap the beef for pork shoulder for a different protein choice.
• Add diced potatoes or carrots to the pot for extra nutrition.
• Make it spicy by adding extra chipotle chiles or jalapeños.
• Use dairy-free cheese alternatives if avoiding dairy.

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Birria Tacos

Delightful tacos filled with tender, shredded beef and served with flavorful consommé, capturing the essence of traditional Mexican cooking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 20 tacos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Protein

• 4 lbs boneless beef chuck roast

Oils

• ¼ cup canola oil (plus more for frying)

Chiles

• 4 dried Ancho chiles (stemmed and seeded)
• 4 dried Guajillo chiles (stemmed and seeded)

Sauce

• 1 tablespoon chipotle in adobo sauce
• 1 yellow onion (cut into wedges)
• 10 garlic cloves (whole)
• 3 Roma tomatoes (whole)
• 3 tablespoons apple cider vinegar
• 6 cups beef stock (divided)

Spices

• 2 teaspoons Mexican oregano
• 1½ teaspoons smoked paprika
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 bay leaves
• 1 cinnamon stick

Seasoning

• Kosher salt and freshly ground black pepper (to taste)

Tortillas

• 20 corn tortillas

Cheese

• 16 oz Oaxaca cheese (or mozzarella, grated)

Toppings

• Fresh cilantro leaves
• Yellow onion (finely diced)
• Fresh lime wedges

Method

 

Preparation

1. In a dry skillet, toast the Ancho and Guajillo chiles for about 1-2 minutes until fragrant. Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 15 minutes until softened.
2. Heat canola oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper. Sear on all sides until browned, about 6-8 minutes.
3. In a blender, combine the soaked chiles, chipotle in adobo, onion, garlic, tomatoes, oregano, paprika, coriander, cumin, vinegar, and 1 cup of beef stock. Blend until smooth.

Cooking

1. Pour the sauce over the beef in the pot. Add the remaining beef stock, bay leaves, and cinnamon stick. Bring the pot to a simmer, cover, and reduce the heat to low. Cook for about 3-4 hours, or until the beef is fork-tender.
2. Remove the beef from the pot and shred it using two forks. Heat a skillet over medium heat and lightly oil it. Take a tortilla, fill it with shredded beef and cheese, fold it, and cook until golden on both sides.

Serving

1. Serve the tacos with consomé on the side, topped with cilantro, diced onion, and lime wedges for a burst of freshness.

Notes

Allow enough time for the beef to become fork-tender; patience is key. Adjust the heat level of the chiles to suit your taste preferences. For optimal flavor, let the beef marinate in the spice blend a few hours before cooking. Store leftovers in the fridge for up to 3 days; the flavors deepen over time.