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The Ultimate Guide to Authentic Homemade Birria Tacos with Consomé

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My Fave Birria Tacos are rich, tender, slow-braised beef tacos made with a deep, smoky chili sauce and served with a flavorful consommé for dipping.

Ingredients

Chili Paste

  • 4 dried guajillo peppers
  • 4 dried ancho chiles
  • 4 chipotle peppers in adobo
  • 1 onion, chopped
  • 4 garlic cloves
  • 1/2 cup crushed tomatoes
  • 1/2 cup beef stock
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • 2 tbsp Mexican oregano
  • 1 tsp dried thyme
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground allspice

Meat & Consommé

  • 3 lbs chuck roast, cut into chunks
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 onion, diced
  • 4 cups beef stock
  • 2 cups water

Tacos

  • 12 corn tortillas
  • Shredded Oaxaca cheese
  • 1 cup chopped cilantro
  • Pico de Gallo

Instructions

  1. Remove stems/seeds from dried chiles and soak in hot beef stock for 15–20 minutes.
  2. Blend soaked chiles with onion, garlic, tomatoes, spices, vinegar, and bay leaves until smooth.
  3. Sear beef chunks in olive oil, seasoning with salt, pepper, and garlic powder. Set aside.
  4. Sauté onion, then add chili paste and cook briefly.
  5. Add beef stock, water, and seared beef. Simmer briefly.
  6. Transfer to oven and braise at 350°F (175°C) for about 2.5 hours until tender.
  7. Shred beef and mix back into sauce.
  8. Remove some broth as consommé and garnish with cilantro.
  9. Dip tortillas in consommé, fry in skillet, fill with beef, cheese, onion, and cilantro.
  10. Fold, crisp both sides, and serve hot with dipping sauce.

Notes

  • Use a mix of beef cuts for deeper flavor.
  • Don’t skip soaking chiles — it builds flavor.
  • Cook low and slow for best tenderness.

Find it online: https://asilrecipes.com/the-ultimate-guide-to-authentic-homemade-birria-tacos-with-consome/