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Authentic Birria Tacos with Rich Consomé Recipe

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★★★★★

4.7 from 134 reviews

Traditional Mexican Birria Tacos featuring tender, slow-braised beef cooked in a rich, flavorful chili and spice broth, served with crispy, cheese-filled corn tortillas and fresh garnishes for an authentic and satisfying meal.

Ingredients

Scale

Chili and Spice Blend

  • 5 dried guajillo chiles
  • 3 dried morita chiles
  • 3 dried pasilla chiles
  • 10 whole cloves
  • 1 3″ cinnamon stick
  • 1 1/2 tsp. cumin seeds
  • 1 tsp. dried oregano
  • 1/4 cup white wine vinegar

Meat and Broth

  • 2 lb. beef brisket or beef chuck roast
  • 2 lb. oxtails, short ribs, or beef shank
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. vegetable oil
  • 3 Roma tomatoes, halved crosswise
  • 6 cloves garlic
  • 1 large yellow onion, quartered
  • 5 bay leaves

To Serve

  • 6 (or more) 6″ corn tortillas
  • Shredded Oaxaca or mozzarella cheese
  • Lime wedges
  • Fresh cilantro, chopped
  • White onion, chopped

Instructions

  1. Toast and Soak Chiles: Preheat oven to 350ºF. In a large heavy pot or Dutch oven over medium heat, toast the guajillo, morita, and pasilla chiles, stirring frequently until softened and fragrant, about 2 to 3 minutes. Transfer to a heatproof bowl and cover with boiling water, using a plate to submerge completely. Let soak for 20 minutes until pliable.
  2. Season and Brown Beef: Season brisket and oxtails generously with salt and pepper. In the same pot over medium-high heat, heat vegetable oil. Working in batches, brown the beef on all sides—6 to 7 minutes per side for brisket/roast, 4 to 5 minutes for bone-in cuts. Transfer browned meat to a plate.
  3. Prepare Chili Paste: In a blender, combine soaked chiles (with 1 1/2 cups plus more of the soaking liquid if needed), tomatoes, garlic, cloves, cinnamon stick, white wine vinegar, cumin seeds, and oregano. Blend until smooth and pourable, about 1 minute.
  4. Braise Beef: Return the browned beef to the pot. Add quartered onion, bay leaves, and the prepared chili paste. Pour in enough water to just cover the meat. Season with a heavy pinch of salt. Bring to a simmer over medium heat, then remove from heat. Cover and transfer the pot to the preheated oven. Bake until beef is fork-tender, about 4 to 4 1/2 hours.
  5. Shred Beef and Prepare Consomé: Remove bay leaves and onion. Transfer beef to a cutting board and shred using two forks. Taste the broth (consomé) and season with salt and pepper as needed. Thin with water or stock if desired to adjust consistency.
  6. Make Ahead: The birria beef and consomé can be stored separately in airtight containers and refrigerated up to 5 days.
  7. Heat Consomé: On the stovetop over medium-low heat, bring the consomé to a bare simmer; you should see a layer of dark red fat on top.
  8. Construct Taco Station: Prepare a large cast-iron skillet or plancha over medium heat. Arrange shredded beef, warmed consomé, tortillas, Oaxaca or mozzarella cheese, chopped onions, and cilantro nearby for easy assembly.
  9. Reheat Beef and Dip Tortillas: In batches, reheat about 1/3 cup of shredded beef in the pan, tossing occasionally until seared and browned. Dip each tortilla into the consomé to coat both sides with the flavorful fat, then place on the hot skillet next to the beef and sprinkle with cheese.
  10. Cook Tacos: Fry the tortilla until cheese mostly melts and the underside is browned and crisp, around 3 minutes. Add the seared beef to one half of the tortilla and top with chopped onions and cilantro. Fold the tortilla and cook it, flipping about 30 seconds per side until crisp and fully heated through. Repeat with remaining beef.
  11. Serve: Serve the birria tacos hot with lime wedges and small bowls of consomé for dipping alongside.

Notes

  • Use a heavy-duty pot or Dutch oven to withstand long braising time in the oven.
  • Adjust the number of dried chiles to modify heat level.
  • Shredded Oaxaca cheese is traditional, but mozzarella works well as a substitute.
  • Consomé is essential for dipping the tacos and adds rich flavor and moisture.
  • Leftover birria is excellent served over rice or in quesadillas.
  • Ensure tortillas are freshly dipped in consomé to crispen nicely on the skillet.

Keywords: Birria Tacos, Mexican Tacos, Braised Beef Tacos, Traditional Mexican Recipe, Spicy Beef Tacos, Consomé, Braised Meat

Find it online: https://flavorsbymaya.com/authentic-birria-tacos-with-rich-consome-recipe/