Why I’ll Love This Recipe

I love how these birria tacos give me the best of both worlds: ultra-tender beef slowly braised in a fragrant chile broth and crispy tacos dunked in the same rich consomé. Every bite is loaded with deep, smoky spice, melty cheese, and mouth-watering drippings—I can never stop at just one.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meat
- Beef chuck roast, cut in large chunks
- Beef short ribs or oxtail (for extra richness)
Dried chiles
- Guajillo chiles, stemmed and seeded
- Ancho chiles, stemmed and seeded
- Árbol chiles (optional, for heat)
Aromatics & spices
- White onion, quartered
- Garlic cloves
- Roma tomatoes, halved
- Whole cloves
- Mexican oregano
- Cumin seeds
- Cinnamon stick
- Bay leaves
- Salt & black pepper
Liquids
- Beef broth or water
- Apple-cider vinegar
For the tacos
- Corn tortillas
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Finely chopped white onion and cilantro (for garnish)
- Lime wedges

directions

Toast & soak chiles
I toast guajillo, ancho, and (if using) árbol chiles in a dry skillet until fragrant, then soak them in hot water 15 minutes.
Blend the adobo
I blend drained chiles with tomatoes, onion, garlic, spices, and a splash of broth into a smooth paste.
Brown the meat
In a Dutch oven, I sear beef chunks and short ribs on all sides. I pour in the adobo, remaining broth, bay leaves, cinnamon, and vinegar.
Slow-cook
I cover and simmer on low (or bake at 325 °F) for about 3 hours—until the meat shreds easily and the consomé is rich and aromatic. I skim excess fat but reserve some for frying tortillas.
Shred & season
I remove the meat, shred it with two forks, and return it to the pot. I taste and adjust salt.
Assemble tacos
I heat a skillet, dip each tortilla in the top layer of chile-fat floating on the consomé, lay it on the skillet, sprinkle cheese, add shredded birria, and fold. I crisp each side 1–2 minutes until golden and cheesy.
Serve with consomé
I ladle hot consomé into cups, top with onion and cilantro, and serve alongside the tacos for dipping.

Servings and timing

This batch makes about 12–14 tacos—enough for 4–6 people.

Hands-on prep: ~30 minutes
Braise time: 3 hours (mostly unattended)
Assembly/fry: 20 minutes
Total: about 4 hours

Variations

Instant-Pot shortcut: I pressure-cook on High for 60 minutes, natural-release 15 minutes, then shred and proceed.
Goat or lamb birria: I substitute equal weight bone-in goat or lamb for a traditional twist.
Heat control: I skip árbol chiles for mild tacos or add a chipotle in adobo for smoky heat.
Cheese-free: I leave out cheese for a lighter, dairy-free taco—still incredibly juicy.

storage/reheating

I chill meat and consomé separately up to 4 days or freeze for 2 months. To reheat, I simmer consomé until hot, warm meat in the broth, then crisp fresh tortillas the same way—flavor gets even better next day.

FAQs

How do I keep tortillas from tearing?

I always use hot, freshly dipped tortillas and a non-stick or cast-iron skillet; the chile-fat prevents sticking.

Can I make birria in advance?

Yes—I braise the meat the day before, chill, and reheat it; the flavors deepen overnight.

What if I don’t have all the dried chiles?

Guajillo is essential for color and sweetness; ancho adds depth. If I’m missing one, I increase the other and adjust heat with árbol or a pinch of cayenne.

Why add vinegar?

A splash of acid brightens the broth and helps tenderize the beef, balancing the rich chiles.

Can I use flour tortillas?

Corn holds up best to dipping, but small flour tortillas work; I crisp them quickly so they don’t become soggy.

Conclusion

These Juicy Birria Tacos with Consomé deliver fall-apart beef, crispy cheese-hugged tortillas, and a soul-warming broth for dipping—it’s everything I crave in one messy, delicious package. Once you taste that first dunked bite, you’ll understand why birria tacos are worth every minute of slow cooking.