Can I use other meats besides beef for this recipe?

Absolutely! While beef chuck roast is classic and gives great shreddable texture, you can also use lamb shanks, beef shank, or even chicken thighs. Just make sure it’s a cut that braises well and becomes tender.

How spicy are Tender Birria Tacos with Dipping Consomme Recipe?

This recipe has a moderate level of heat thanks to the chipotle peppers and smoked paprika. If you prefer it milder, simply reduce the amount of chipotles or omit the smoked paprika. You can adjust to your heat preference easily by tweaking the chiles you add.

What’s the best way to reheat leftover birria tacos?

For the best texture, reheat the shredded beef in a pan with a splash of the consomme to keep it moist. Warm the tortillas separately in a skillet or oven until soft but slightly pliable, then assemble. This helps keep the crispness and gooey cheese fresh-tasting.

Can I make the chili paste ahead of time and store it?

Yes! The chili paste can be made ahead and stored in an airtight container in the refrigerator for up to a week. It actually tastes better after sitting a bit as the flavors meld. Just stir before using and adjust the consistency if needed.

Tender Birria Tacos with Dipping Consomme

Name: Tender Birria Tacos with Dipping Consomme Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; ½ cup crushed tomatoes; ½ cup organic beef stock (You can substitute with water); 1 tablespoon apple cider vinegar; 2 bay leaves; 2 tablespoons Mexican oregano; 1 teaspoon dried thyme; ½ teaspoon cumin; ½ teaspoon ground cinnamon; ½ teaspoon smoked paprika; ½ teaspoon ground allspice; 3 lbs organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef, lamb, or chicken; anything that can be shredded); 1 tablespoon extra virgin olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; ½ onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro; Diced onions (for topping); Chopped parsley (for topping)

Description

My Fave Birria Tacos feature tender, slow-braised chuck roast in a rich and flavorful chili paste sauce, served with melted Oaxaca cheese and fresh cilantro on corn tortillas. This recipe combines traditional Mexican spices and cooking techniques to deliver succulent tacos perfect for dipping into the savory consomme broth.

Ingredients

Scale

Chili Paste:

4 dried guajillo peppers
4 dried ancho chiles
4 chipotle peppers in adobo
1 onion, chopped
4 garlic cloves
½ cup crushed tomatoes
½ cup organic beef stock (You can substitute with water)
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons Mexican oregano
1 teaspoon dried thyme
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon ground allspice

Meat + Consomme [Dipping] Sauce:

3 lbs organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef, lamb, or chicken; anything that can be shredded)
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ onion, diced
4 cups organic beef stock
2 cups water

Tacos:

12 organic corn tortillas
Shredded Oaxaca cheese
1 cup chopped fresh cilantro
Diced onions (for topping)
Chopped parsley (for topping)

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Instructions

Make the Chili Paste: Remove stems and seeds from dried ancho and guajillo chiles. In a medium pot, bring beef stock to a boil, then add chiles. Cover and let soak for 20 minutes until softened. Transfer softened peppers to a high-powered blender or food processor along with chipotle peppers, chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, bay leaves, Mexican oregano, thyme, cumin, cinnamon, smoked paprika, and allspice. Blend until smooth and thick. Add additional beef stock or water if needed for desired consistency.
Sear the Meat: Preheat oven to 350 degrees Fahrenheit. In a dutch oven over medium-high heat, warm olive oil. Season beef chunks with sea salt, black pepper, and garlic powder on all sides. Sear meat in batches for 3-4 minutes per side until golden brown. Remove seared meat and set aside on paper towels to drain.
Sauté Onion and Combine Ingredients: In the same dutch oven, add diced onion and sauté until fragrant and translucent, about 1-2 minutes. Stir in chili paste and simmer for 1-2 minutes. Add beef stock and water, stirring to combine. Return seared meat to the pot, stir well, reduce heat to low, and let simmer briefly.
Braise in Oven: Carefully transfer the dutch oven to the preheated oven. Let everything braise for 2 hours 30 minutes or until the beef is very tender and easily shreddable with forks.
Shred the Meat: Remove pot from the oven. Use two forks to shred the beef completely, ensuring it is well coated with the sauce. Reserve the saucy broth for serving.
Prepare Consomme Dipping Sauce: Remove 1 cup of broth from the cooked beef mixture and transfer it to a small bowl. Top with fresh chopped cilantro and set aside as dipping sauce.
Assemble and Fry Tacos: Heat a non-stick skillet over medium heat. Add 1 tablespoon olive oil and use a paper towel to evenly coat the skillet base. Dip a corn tortilla partially into the consomme broth, then place it in the skillet. Immediately add a layer of shredded beef, diced onions, chopped parsley, and shredded Oaxaca cheese on top. Fold the tortilla in half and cook until the cheese melts and the bottom is golden and slightly charred. Flip carefully to cook the other side until golden. Remove from heat and repeat with remaining tortillas and filling.
Serve: Serve the birria tacos hot with the cilantro-topped consomme dipping sauce on the side. Enjoy your authentic and flavorful birria tacos!

Notes

Store leftover ingredients separately in tightly sealed containers in the refrigerator for up to 3-4 days.
To reheat tacos, warm in a 350 degree Fahrenheit oven until heated through and then assemble.
You can reduce spice quantities if you prefer a milder flavor, but this recipe is bold and flavorful by design.
All components can be prepared ahead for meal prep, except tortillas which are best fresh when assembling.
Use a non-stick skillet rather than cast iron for easier frying of tacos and less sticking.

Nutrition

Serving Size: 1 taco
Calories: 350 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 65 mg