How to Make the Perfect Birria Tacos with Consome
Mexican · Hard · 255 min · 6 servings
Slow-braised beef tacos dipped in rich chile-infused broth and crisped on a griddle until golden. Served alongside a bowl of warming consome for dipping.
Why this recipe works
This Birria Tacos with Consome recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 255 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 3 lb beef chuck roast cut into large chunks
- 4 piece dried guajillo chiles stemmed and seeded
- 2 piece dried ancho chiles stemmed and seeded
- 4 clove garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 12 piece corn tortillas
- 1 cup white onion finely diced
- 0.5 cup fresh cilantro chopped
Step by step instructions
Step 1: Make the Chile Sauce
Toast dried guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened. Blend with garlic, cumin, oregano, soaking liquid, and salt until completely smooth.
Step 2: Braise the Beef
Season beef chunks generously with salt. Place in a large Dutch oven and pour the chile sauce over the top. Add enough water to nearly submerge the beef. Bring to a boil then reduce heat to low. Cover and braise for 3 hours until the beef is fork tender and falling apart.
Step 3: Shred and Prepare the Consome
Remove beef from the braising liquid and shred with two forks. Strain the remaining liquid and skim excess fat from the surface to create the consome. Season the consome with salt and keep warm over low heat.
Step 4: Dip and Griddle the Tacos
Heat a large griddle or skillet over medium-high heat. Dip each tortilla briefly into the consome fat layer on the surface then place on the hot griddle. Add shredded beef to one half of the tortilla and fold over. Cook for 2 minutes per side until crispy and deeply golden.
Step 5: Serve with Consome
Plate the crispy tacos alongside a small bowl of hot consome for dipping. Top the tacos with diced white onion and fresh cilantro. Squeeze lime juice over everything before eating.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck roast → bone-in short ribs or goat meat
- guajillo chiles → New Mexico dried chiles
- corn tortillas → small flour tortillas
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not toasting the dried chiles first which results in a flat and bitter sauce
- Rushing the braise at high heat which makes the beef tough instead of tender
- Skipping the fat dip for the tortilla which is what creates the signature crispy exterior
Nutrition facts
Per serving: 580 calories, 42g protein, 32g carbs, 29g fat, 5g fiber.
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