Birria Tacos with Consommé

Birria tacos with consommé are one of those recipes that take real time and real ingredients, and that’s exactly what makes them worth it. I made these for the first time on a rainy Saturday with nowhere to be, and the smell that filled the kitchen for those three hours was reason enough to do it again. The combination of slow-braised beef, toasted dried chiles, warm spices, and that rich dipping broth is genuinely unlike anything else.

These aren’t a quick weeknight dinner. But if you’ve got a free afternoon, birria tacos are one of the most rewarding things you can make from scratch at home. The chile paste does most of the flavor work, and once the meat is braising, you’re mostly just waiting. The quesatacos come together fast at the end: tortillas dipped in the fat that rises to the top of the consommé, filled with shredded beef and melted cheese, then pan-fried until crispy. Once you eat them this way, there’s no going back.

Ingredients

For the Meat

• 3 to 4 lbs chuck roast, cut into large chunks
• 1 to 3 lbs beef shanks
• 1 to 2 tablespoons seasoning salt
• 1 tablespoon onion powder
• 2 tablespoons vegetable oil
• 3 garlic cloves, smashed
• 1 yellow onion, finely diced

For the Chile Paste

• 4 guajillo chilies, stems and seeds removed
• 5 New Mexico chilies, stems and seeds removed
• 3 chiles de árbol, stems removed (adjust for heat preference)
• 2 mulato chilies, stems and seeds removed
• 2 chipotle peppers in adobo sauce
• 1 (14.5 oz) can petite diced tomatoes
• 4 cups beef or chicken stock
• 2 cups water
• 3 garlic cloves
• 4 bay leaves
• 1 tablespoon whole black peppercorns
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon allspice
• 1/2-inch cinnamon stick
• 1-inch piece fresh ginger, peeled
• 1 tablespoon white distilled vinegar

For the Quesatacos

• Corn tortillas
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, roughly chopped, for garnish
• White onion, finely chopped, for garnish
• Lime wedges, for serving

Birria Tacos Method

1. Season the meat. Pat the chuck roast and beef shanks dry with paper towels. Rub all sides generously with seasoning salt and onion powder. Let the meat sit at room temperature for 20 to 30 minutes while you prepare the chile paste.
2. Toast the dried chiles. Heat a dry skillet or comal over medium heat. Toast the guajillo, New Mexico, mulato, and chiles de árbol in batches for 20 to 30 seconds per side until fragrant and slightly darkened. Don’t let them burn. Transfer immediately to a bowl and cover with boiling water. Let them soak for 15 to 20 minutes until softened.
3. Blend the chile paste. Drain the soaked chiles and add them to a blender along with the chipotle peppers, diced tomatoes, 3 garlic cloves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, vinegar, and 1 cup of the stock. Blend on high until completely smooth, about 1 to 2 minutes. Strain through a fine mesh sieve if you want a silkier paste; this step is optional but recommended.
4. Sear the meat. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the meat in batches, browning each side for 3 to 4 minutes. Don’t crowd the pot. Transfer seared pieces to a plate and set aside.
5. Cook the onion and garlic. In the same pot, reduce heat to medium and add the diced onion. Cook for 3 to 4 minutes until softened, scraping up any browned bits from the bottom. Add the smashed garlic cloves and cook for another minute.
6. Add the chile paste. Pour the blended chile paste into the pot and cook, stirring frequently, for 5 minutes. This step cooks out some of the raw chile flavor and deepens the color of the paste.
7. Add the meat and braising liquid. Return the seared meat to the pot. Pour in the remaining stock, water, and add the bay leaves. The liquid should come up about three-quarters of the way up the meat. Stir to combine.
8. Braise low and slow. Bring the pot to a boil, then reduce heat to low. Cover tightly and simmer for 3 to 3.5 hours, turning the meat once halfway through, until the beef is completely tender and falling apart. Alternatively, braise in a 325°F oven, covered, for the same amount of time.
9. Shred the meat. Remove the beef from the pot and shred it using two forks, discarding any bones or large fat pieces. Skim the fat from the top of the consommé and set it aside in a shallow bowl or plate, you’ll use it for the tacos. Taste the consommé and adjust salt if needed.
10. Assemble and fry the quesatacos. Heat a skillet or comal over medium heat. Dip each corn tortilla into the reserved fat from the consommé on both sides. Place it in the skillet, add a small handful of the mixed cheeses on one half, then pile on some shredded birria meat. Fold the tortilla over and press gently.
11. Cook until crispy. Fry the taco for 2 to 3 minutes per side until the tortilla is golden and crispy and the cheese is fully melted.
12. Serve with consommé on the side. Ladle warm consommé into small bowls for dipping. Top the tacos with chopped cilantro and onion and serve with lime wedges.

Understanding the Chile Paste

The dried chile combination is what gives birria tacos their depth. Guajillo chiles bring mild heat and a slightly tangy, dried-berry flavor. New Mexico chiles add color and a clean, mild sweetness. Mulato chiles are earthy and chocolatey with low heat. The chiles de árbol bring the actual spice, so adjust those based on your heat tolerance.

Most well-stocked grocery stores carry guajillo and New Mexico chiles. For mulato and chiles de árbol, a Latin grocery store or online order is your best bet. If you can’t find mulato, ancho chiles are the most accessible substitute and have a similar flavor profile.

Don’t skip the toasting step. Thirty seconds in a dry pan wakes up the oils in dried chiles and adds a subtle smokiness that you can’t replicate any other way. Just watch them closely since they can go from toasted to bitter very fast.

The Consommé is Half the Dish

The braising liquid that the birria cooks in is what becomes your consommé, and it’s not just a dipping sauce. It’s genuinely something you’ll want to drink by the cup. The fat that rises to the surface carries a lot of that deep red chile color and flavor, which is why you use it to coat the tortillas before frying.

Skimming the fat off the top before serving is worth doing, but save it separately rather than discarding it. That fat is what makes the quesatacos crispy and gives the outside of the tortilla that characteristic reddish color. If you skip it and fry the tortillas in regular oil, you’ll lose a lot of the flavor.

For a cleaner, restaurant-style consommé, strain it through a fine mesh sieve before serving. It’s a small step but it makes a noticeable difference in presentation.

Making Birria Tacos for a Crowd

This recipe scales up well. The braise is mostly hands-off time, so doubling the batch doesn’t add much work. You’ll just need a larger pot and possibly two pots if your Dutch oven doesn’t fit everything.

The taco assembly part is the bottleneck when feeding a group. Set up a station with the shredded meat, mixed cheeses, and consommé fat nearby, and fry the tacos in batches. Keep finished tacos warm in a low oven (about 200°F) on a wire rack while you work through the rest. Avoid stacking them or the bottoms will steam and lose their crispness.

If you’re hosting and want to prep ahead, the braised meat and consommé keep beautifully in the fridge for up to 4 days and actually taste better the next day. Just reheat gently and assemble the tacos fresh.

Notes

• Dutch oven vs. slow cooker: A Dutch oven is ideal for the sear and braise in one pot. A slow cooker works too; sear in a separate pan, then cook on low for 8 hours.
• Instant Pot option: Pressure cook on high for 60 to 70 minutes after searing and adding the chile paste and liquid. Natural release for 15 minutes.
• Make-ahead: The entire braise can be made 1 to 2 days ahead. The fat solidifies in the fridge, making it easy to skim and use for the tacos.
• Freezing: Freeze the shredded meat and consommé separately for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Chile substitutions: If you can’t find mulato chiles, ancho chiles are the best swap. For a milder version, reduce or skip the chiles de árbol entirely.
• Cheese options: Oaxacan cheese is traditional and melts beautifully if you can find it. The mozzarella and Monterey Jack combo is a widely available alternative that works really well.
• Tortillas: Corn tortillas are traditional. Make sure they’re fresh and pliable. If they crack when you fold them, warm them briefly on the comal first before dipping in fat.

Frequently Asked Questions

Can I make birria tacos ahead of time?

The braised meat and consommé are actually better made a day ahead. The flavors deepen overnigh and the fat solidifies on top, making it easy to skim off cleanly. Store them separately in the fridge and assemble the tacos fresh when you’re ready to eat.

What cut of beef works best for birria?

Chuck roast and beef shanks together give you the best result. Chuck roast provides a lot of rich, shreddable beef, while the bones in the shanks add collagen and depth to the consommé. If you can only find one, go with chuck roast.

Can I freeze birria?

Yes, and it freezes exceptionally well. Store the shredded meat and consommé in separate airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat. The quality holds up better than most braised meats.

Why is my consommé not red enough?

Color comes primarily from the guajillo and New Mexico chiles and the fat on top. If your broth looks pale, the chiles may have been old and lost their potency, or not enough fat was incorporated. Toasting the chiles properly and not straining out too much fat will help maintain that signature deep red color.

Can I make this with lamb or goat instead of beef?

Absolutely. Birria is traditionally made with goat in Jalisco, so goat or lamb are authentic options. The cooking time and method are the same. The flavor is slightly gamier but works beautifully with the chile paste.

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