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Birria de Res Tacos Recipe Easy Mexico City Taquería-Style with Consommé

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A flavorful Mexico City taquería-style birria de res tacos recipe featuring tender slow-cooked beef chuck roast served with a rich consommé for dipping. Perfect for a comforting and authentic taco experience.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks (well-marbled for tenderness)
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 2 chipotle peppers in adobo sauce
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp dried oregano, preferably Mexican oregano
  • 1 tsp ground cumin
  • 1 tbsp apple cider vinegar
  • 6 cups beef broth, low sodium
  • Salt and black pepper, to taste
  • Corn tortillas, preferably handmade or good-quality store-bought
  • Chopped white onion (for serving)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Queso fresco or shredded Oaxaca cheese (optional, for serving)

Instructions

  1. Soak the guajillo and ancho chilies in hot water for about 15 minutes until soft. Drain and set aside.
  2. In a blender, combine the soaked chilies, chipotle peppers, garlic, onion, apple cider vinegar, oregano, cumin, and 1 cup of beef broth. Blend until smooth. Add more broth if needed to thin the sauce.
  3. Pat the beef chunks dry and season generously with salt and pepper. Heat a Dutch oven over medium-high heat with a splash of oil and brown the beef in batches until well caramelized on all sides. Set aside.
  4. Pour the chili sauce into the pot, scraping up any browned bits. Add the browned beef, bay leaves, cinnamon stick, and remaining beef broth. Bring to a simmer, then cover and reduce heat to low.
  5. Let the birria cook gently for about 2 hours, or until the meat is fork-tender and shreds easily. Stir occasionally and skim off any excess fat.
  6. Remove the meat and set aside. Strain the cooking liquid through a fine mesh sieve into a bowl to remove solids, leaving a clear consommé. Adjust salt if needed.
  7. Shred the beef using two forks, discarding any large fat chunks.
  8. Heat a skillet over medium heat. Dip corn tortillas briefly into the consommé, then place on the skillet. Add shredded beef and a sprinkle of cheese if using. Fold and cook until tortillas are crisp and cheese melts.
  9. Serve the tacos hot with chopped onion, cilantro, lime wedges, and a small bowl of consommé for dipping.

Notes

[‘Use La Costeña dried chilies for consistent flavor.’, ‘Removing seeds from dried chilies reduces heat but keeps smoky flavor.’, ‘Strain consommé for clarity, or skip for a more rustic broth.’, ‘Quickly dip tortillas in consommé before frying for soft-crisp texture; avoid soaking too long.’, ‘Leftover consommé tastes better the next day; reheat gently.’, ‘Slow cooker or Instant Pot can be used as alternative cooking methods.’]

Nutrition

Keywords: birria, tacos, Mexican, beef, consommé, slow-cooked, chipotle, guajillo, ancho, street food

Find it online: https://cheerycrisp.com/birria-de-res-tacos-recipe-easy-mexico-city-taquer-i-a-style-with-consomm-e/