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Crispy Birria Tacos Recipe Easy Homemade Birria Tacos with Rich Consommé Dip

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This recipe delivers crispy, juicy birria tacos paired with a rich, spicy consommé dip. Slow-cooked beef is tender and flavorful, wrapped in golden, crispy tortillas for an irresistible meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks (or a mix of chuck and short ribs for extra richness)
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1 tbsp apple cider vinegar
  • 4 cups beef broth (preferably low sodium)
  • Salt to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Vegetable oil or reserved beef fat for frying
  • Chopped fresh cilantro for garnish
  • Diced white onion for garnish
  • Lime wedges for serving

Instructions

  1. Remove stems and seeds from guajillo and ancho chilies. Toast them lightly in a dry pan over medium heat for 1-2 minutes until fragrant but not burnt. Soak the toasted chilies in hot water for about 20 minutes until softened.
  2. Drain the chilies, reserving some soaking water. In a blender, combine softened chilies, garlic cloves, quartered onion, apple cider vinegar, oregano, cumin, smoked paprika, and black pepper. Blend until smooth, adding soaking water as needed. Set aside.
  3. Season beef chunks generously with salt. Heat oil in a Dutch oven over medium-high heat and brown beef in batches, about 3-4 minutes per side, until caramelized. Remove and set aside.
  4. Lower heat to medium, add chili sauce to the pot, and cook for 2-3 minutes to toast spices. Return beef to pot, add bay leaves, and pour in beef broth to cover meat. Bring to simmer, reduce heat to low, cover, and cook gently for 2.5 to 3 hours until meat is tender and easily shredded.
  5. Remove beef and shred with two forks. Strain cooking liquid through a fine mesh strainer into a bowl or pot to make consommé. Season consommé with salt if needed and keep warm.
  6. Heat skillet over medium heat and add a spoonful of consommé fat or vegetable oil. Dip each tortilla briefly into consommé, then place in skillet. Sprinkle shredded cheese on one half, add shredded beef, fold over, and cook 2-3 minutes per side until crispy and golden.
  7. Serve tacos topped with chopped cilantro and diced onion, lime wedges on the side, and a small bowl of warm consommé for dipping.

Notes

Toast chilies carefully to avoid burning for best flavor. Brown meat well for depth. Strain consommé twice if needed for smoothness. Use cheese that melts well like Oaxaca or mozzarella. Dip tortillas briefly in consommé to avoid sogginess. Keep heat moderate when frying tacos to prevent burning. Skim excess fat from consommé if too oily.

Nutrition

Keywords: birria tacos, crispy tacos, consommé, slow-cooked beef, Mexican street food, homemade birria, easy birria recipe

Find it online: https://cheerycrisp.com/crispy-birria-tacos-recipe-easy-homemade-birria-tacos-with-rich-consomm-e-dip/