Birria Tacos with Consommé are packed with tender shredded beef that has been slowly braised in dried chiles, onion, tomatoes, broth, and warm spices. The rich, savory meat and its flavorful consommé make these dipping tacos irresistible. Add cheese, dip each taco into the consommé, and you’ll understand why they’ve become an internet favorite.
Why You’ll Love Beef Birria Tacos
So Flavorful
Slow braising concentrates flavors and breaks down chuck roast into tender, juicy shreds. The combination of dried chiles, tomatoes, aromatics, and broth yields a deep, savory stew and a consommé that’s perfect for dipping. Serve the shredded beef in softened corn tortillas or pan-fry them with cheese to make quesabirria—crispy on the outside and melty inside.
Perfect Weekend Recipe
This braise works best when you have a few hours to spare: about 2–3 hours in the oven. If you prefer a more hands-off option, the roast can be cooked in a slow cooker for 8–10 hours.
Healthy and Customizable
Homemade beef birria is adaptable for many diets:
- Use soup bones to enrich the consommé with minerals and collagen, which also helps thicken the sauce.
- Make a low-carb or keto-friendly version by serving the meat as a stew or using keto tortillas or chaffles.
- Add healthy fats with taco toppings like avocado or sour cream for keto variations.
- Skip cheese and sour cream to keep the tacos dairy-free.
Birria Tacos Ingredients
Below are the key ingredients for birria tacos with consommé. See the recipe card for exact quantities.
- Olive or avocado oil for searing.
- Boneless (or bone-in) chuck roast—the primary meat for the braise.
- Salt and black pepper for seasoning.
- Sweet or yellow onion, diced or halved for caramelizing.
- Dried ancho chiles for mild, earthy heat.
- Dried New Mexico or guajillo chiles for balanced flavor.
- Garlic, ground cumin, cinnamon sticks, and bay leaves to build aroma and depth.
- Fire-roasted diced tomatoes (canned or peeled fresh tomatoes) for smokiness and body.
- Chiles in adobo to taste—use more if you like spice.
- Lime juice to brighten the finished dish.
- Beef broth to braise the meat and form the consommé.
Substitutions and Variations
- Cook the roast in a slow cooker for 8–10 hours for a hands-off method.
- Corn tortillas are traditional, but flour tortillas work if preferred.
- Traditional birria can be made with goat or lamb—substitute if you like and can source them.
- Any dried chiles you have on hand will change the flavor profile; experiment with combinations.
- Try additional spices like Mexican oregano, smoked paprika, or coriander to personalize the recipe.
- If serving as a stew, add vegetables such as potatoes, carrots, or corn.
- Add smoky notes with chipotle powder or smoked paprika.
- Make the consommé smooth by straining out solids or blend the softened solids back into the broth for a thicker, more rustic sauce.
How To Make Birria Tacos
For full details and exact measurements, consult the recipe card below.
Season and Sear the Beef
- Preheat the oven to 350°F (175°C) if braising in the oven, or set your slow cooker to low for the long method.
- Season the roast with salt and pepper on all sides.
- Heat a heavy, oven-safe pot or Dutch oven over medium-high heat with oil. Sear the roast until golden on all sides, about 3–4 minutes per side.
Caramelize Onions
- Remove the roast and set aside. Add the onions to the pot and sauté until caramelized and golden.
Add Remaining Ingredients
- Add soup bones, dried chiles, the caramelized onions, and nestle the roast back into the pot. Pour in tomatoes, chiles in adobo, lime juice, garlic, spices, and beef broth.
Braise
- Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise for 2–3 hours or until the beef is fall-apart tender. For a slow cooker, cook 8–10 hours on low.
Shred the Meat
- Remove the roast, shred it with forks, and keep warm until ready to assemble tacos.
Make the Consommé
You can prepare the consommé either strained (no solids) or blended with the softened solids for a fuller sauce.
Consommé (No Solids)
- Remove cinnamon sticks, bay leaves, and any hard chili pods. Press the sauce through a fine-mesh sieve into a bowl, working in batches to separate liquid from solids. Adjust seasoning and keep warm for dipping.
Consommé (With Solids)
- Remove cinnamon sticks, bay leaves, and any tough pods. Use an immersion blender to puree the remaining liquid and softened solids until smooth. Taste and adjust seasoning, then keep warm for dipping.
How To Serve
There are several great ways to serve birria tacos with consommé.
Dipping Tacos
Serve warm shredded beef with corn or flour tortillas and a bowl of consommé for dipping. Top tacos with cheese, diced onion, cilantro, and lime wedges.
Quesatacos
To make quesatacos, lightly dip tortillas in consommé, place in a hot skillet with oil, add shredded beef, grated Oaxaca or Mexican cheese, and diced onion on one half, then fold and fry until golden and the cheese melts. Serve with extra consommé for dipping.
Top Tips
- Decide whether you prefer a clear consommé (strained) or a blended, fuller sauce—both are delicious.
- Remove any tough pepper skins, cinnamon sticks, and bay leaves before blending or straining.
- If short on time, you can skip searing the meat and caramelizing the onions; the dish will still be tasty, though those steps add extra depth.
FAQs
Birria is a traditional Mexican braised stew originally made with goat or lamb and now commonly prepared with beef (birria de res). It traces back to the state of Jalisco and is typically cooked low and slow until the meat is very tender. The shredded meat is versatile—served in stews, tacos, burritos, and often paired with the flavorful consommé for dipping.
Birria meat is usually lamb, goat, or beef braised with dried chiles, tomatoes, onions, garlic, broth, and aromatics such as cinnamon and bay leaves.
Cool the stew, transfer to an airtight container, and refrigerate for up to 4 days.
Yes. Separate the shredded meat from the juices, cool, and store each in freezer-safe containers for up to 3 months.
Yes. You can sear the meat and prep ingredients ahead, then braise when ready. Leftovers often taste even better after a day.
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📖 The recipe.
Birria Tacos with Consommé
Ingredients
Birria de Res
- Olive oil
- Boneless chuck roast
- Kosher salt and ground black pepper
- Beef soup bones (optional, for richer consommé)
- Sweet onion
- Dried ancho and New Mexico chiles
- Garlic, cinnamon sticks, and bay leaves
- Fire-roasted diced tomatoes
- Chiles in adobo (adjust for heat)
- Fresh lime juice
- Beef broth
Tacos
- Corn tortillas
- Oaxaca or Mexican cheese blend, grated
- Diced onion
- Lime wedges
- Chopped cilantro for garnish
Instructions
Making the Beef (Birria de Res)
- Season the roast with salt and pepper.
- Heat a 6-quart Dutch oven over medium-high heat, add oil, and sear the roast until browned on all sides, about 3–4 minutes per side.
- Remove the roast and sauté the onions in the pot until caramelized.
- Add soup bones (if using), dried chiles, the roast, and remaining ingredients. Bring to a simmer.
- Cover and cook on low in the oven or slow cooker until the roast is very tender (2–3 hours in the oven or 8–10 hours in a slow cooker).
- Remove cinnamon sticks, bay leaves, and any hard chili pods. Shred the roast and keep warm.
Birria Consommé (Two Ways)
- For a blended consommé: remove large aromatics and use an immersion blender to purée the remaining liquid and softened solids until smooth.
- For a strained consommé: remove aromatics and press the sauce through a fine-mesh sieve into a bowl, discarding solids. Adjust seasoning and keep warm.
Making the Tacos
- Preheat oven to 200°F to keep finished tacos warm.
- Heat a skillet with a little oil over medium-high heat.
- Dip tortillas lightly in the consommé and place them in the hot skillet two at a time so they sizzle.
- Add shredded beef, cheese, and diced onion to one half of the tortilla, fold, and fry until golden and the cheese melts. Flip and brown the other side.
- Transfer finished tacos to a baking sheet and keep warm in the oven while you finish the rest.
To Serve
- Serve warm tacos with a bowl of consommé and garnish with cilantro and lime wedges. Dip and enjoy.
Notes
- See the full post for extra tips, substitutions, and variations.
- You can make the consommé either strained or blended. Slow cooker adapts well for weeknight prep.
- Searing the meat and caramelizing onions add flavor but are optional if you’re short on time.
- Serve the braised meat as a stew or in tacos; the consommé doubles as a dipping sauce.
Nutrition
Carbohydrates: 18 g
Protein: 37 g
Fat: 28 g
Sodium: 3369 mg
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