These Birria Tacos with Consomé are the ultimate taco upgrade—crispy, cheesy, juicy, and packed with slow-braised Mexican flavor. Traditional beef birria is slow-cooked in a rich chile-based broth, then shredded, stuffed into tortillas, and pan-fried to golden perfection. Don’t forget the consomé (broth) for dipping—it’s what makes these tacos unforgettable.

Whether you’re hosting Taco Tuesday or looking to impress with a viral food trend, this birria taco recipe brings authentic street food flavor straight to your kitchen.

Authentic Birria Tacos with Dipping Sauce (Consomé)

What are Birria Tacos?

Birria tacos, often called “quesabirria,” are a Mexican dish made from corn tortillas that are dipped in the rich, flavorful fat (consomé) from slow-cooked birria meat. They are then lightly fried until crispy, filled with tender shredded birria meat and plenty of melted cheese, and served with a side of the consomé for dipping.

Origin of Birria Tacos:

Birria itself originates from the state of Jalisco, Mexico, and has been a traditional dish for centuries, often made with goat meat. The concept of dipping the tortilla in the birria fat and turning it into a taco (quesabirria) has gained immense popularity more recently, especially in the United States.

📝 Ingredients

🔹 For the Birria (Stew):

• 2.5 lbs beef chuck roast (can add short ribs or shank for richness)
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp oil (for searing)
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles (optional)
• 1 chipotle pepper in adobo (for heat)
• 1 small onion, quartered
• 5 cloves garlic
• 1 tbsp white vinegar
• 1 tsp oregano
• 1 tsp cumin
• ½ tsp ground cinnamon
• 4 cups beef broth
• 2 bay leaves
• 1 tsp smoked paprika (optional)

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🔹 For the Tacos:

• 12 small corn tortillas
• 1½ cups Oaxaca or mozzarella cheese (shredded)
• Fresh chopped cilantro
• Diced white onion
• Lime wedges
• Oil or beef fat (for frying)

🌮 Authentic Birria Tacos with Consomé (Crispy & Dippable!)

Category: Dinner | Prep Time: 25 mins | Cook Time: 3 hours | Total Time: ~3.5 hrs
Servings: 6 | Cuisine: Mexican

🥗 Estimated Nutrition (Per Taco):

Varies by cheese & tortilla choice

• Calories: ~310
• Protein: 18g
• Carbs: 15g
• Fat: 20g

🔥 Why Birria Tacos Are Going Viral

• 🌮 TikTok & YouTube Favorite – Birria tacos have racked up millions of views
• 🔥 Flavor Explosion – Rich, spicy broth + crispy cheesy tortillas = perfect bite
• 👨‍🍳 Authentic Meets Modern – Combines traditional cooking with a modern street food vibe
• 🧠 High Engagement Recipe – Perfect for content creators, foodies, and Pinterest boards

💡 Pro Tips

• Use a combo of chuck roast and short ribs for deeper flavor
• Freeze leftover birria and broth for later use—it reheats beautifully
• Add a squeeze of lime to the broth before serving for balance
• Want it spicier? Add more chipotle or a chile de árbol to the blend

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🔪 Step-by-Step Procedure: Birria Tacos with Consomé

🔸 Step 1: Prepare the Dried Chiles

1. Remove stems and seeds from the dried guajillo, ancho, and pasilla chiles.
2. Toast them in a dry pan over medium heat for about 30–60 seconds until fragrant (don’t burn them).
3. Place the toasted chiles in a bowl and pour hot water over them. Let them soak for 10 minutes, then drain.

🔸 Step 2: Sear the Meat

1. Cut beef chuck roast (and optional short ribs or beef shank) into large chunks.
2. Season with salt and pepper.
3. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp oil over medium-high heat.
4. Sear beef on all sides until browned (about 2–3 minutes per side). Remove and set aside.

🔸 Step 3: Make the Birria Sauce

1. In a blender, add:
   • Soaked and drained chiles
   • 1 chipotle in adobo
   • 5 garlic cloves
   • 1 quartered onion
   • 1 tbsp white vinegar
   • 1 tsp oregano, 1 tsp cumin, ½ tsp cinnamon, 1 tsp paprika (optional)
   • 1 cup of beef broth
2. Blend until smooth. Strain sauce through a mesh sieve into a bowl for a smoother texture (optional but recommended).

🔸 Step 4: Simmer the Birria Stew

1. Return the seared beef to the pot.
2. Pour in the blended chile sauce and the remaining 3 cups of beef broth.
3. Add 2 bay leaves.
4. Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, until the beef is fall-apart tender.

🔸 Step 5: Shred the Beef and Skim the Fat

1. Remove cooked beef from the pot and shred it with two forks.
2. Skim the orange-red layer of fat (from the top of the broth) and set aside in a small bowl. This will be used for frying tacos.
3. Keep the broth (consomé) warm for dipping.

🔸 Step 6: Assemble the Tacos

1. Warm your skillet or griddle over medium heat.
2. Dip a corn tortilla into the reserved birria fat (or spoon some onto the skillet).
3. Place the tortilla on the hot skillet and sprinkle with shredded cheese (Oaxaca, mozzarella, or Monterey Jack).
4. Add a spoonful of shredded birria beef on one side of the tortilla.
5. Fold the tortilla into a taco shape and press gently.
6. Cook 1–2 minutes per side, until crispy and golden.
7. Repeat for all tacos.

🔸 Step 7: Garnish and Serve

1. Top each taco with diced onion, chopped cilantro, and a squeeze of lime.
2. Pour the hot consomé into small bowls or cups for dipping.
3. Serve tacos hot with the dipping broth on the side

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❓ FAQ

Q: Can I make this in a slow cooker or Instant Pot?
Yes! After searing the beef and blending the sauce, cook in a slow cooker on low for 8 hours, or in an Instant Pot for 60 minutes (high pressure + 15-minute natural release).

Q: Can I use another protein?
Yes—goat (traditional), lamb, or even chicken works. Adjust cooking time accordingly.

Q: Is birria spicy?
It has a mild heat with deep smoky flavor. Add more chiles if you like it hot.

Q: What’s the best cheese?
Oaxaca, mozzarella, or Monterey Jack melt well. Cotija is great sprinkled on top but not ideal for melting.