birria tacos recipe

 

                                  

🌮 Birria Tacos with Consommé – Juicy, Cheesy, and Absolutely Epic!

📌 Why You’ll Love This Recipe

These Birria Tacos are more than just tacos—they’re a flavor explosion. Shredded, slow-braised beef tucked into crispy, cheesy tortillas and dipped into a smoky, spicy consommé (broth). Whether you’ve seen them on TikTok or tasted them in a taquería, now you can make this viral Mexican street food at home.

📝 Ingredients (Serves 6–8)

For the birria meat:

• 2.5 lbs (1.2 kg) beef chuck roast or short ribs
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 chipotle pepper in adobo
• 1 medium onion (quartered)
• 5 garlic cloves
• 2 Roma tomatoes
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cloves
• 1 tsp black pepper
• 2 bay leaves
• Salt to taste
• 4 cups beef broth
• 2 tbsp apple cider vinegar

For assembling tacos:

• Corn tortillas
• Shredded Oaxaca, mozzarella, or Monterey Jack cheese
• Chopped cilantro and onions (for garnish)
• Lime wedges

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🍳 Instructions

Step 1: Prep the Chilies

Remove stems and seeds from dried chilies. Toast them lightly in a dry skillet for 30 seconds. Then soak in hot water for 15 minutes until soft.

Step 2: Make the Birria Sauce

Blend soaked chilies with tomatoes, chipotle, onion, garlic, vinegar, and spices. Add 1 cup beef broth to help blend until smooth.

Step 3: Cook the Meat

In a large Dutch oven, Instant Pot, or slow cooker, add meat, blended sauce, remaining broth, bay leaves, and salt. Simmer on low for 4–6 hours, or until meat is tender and shreddable.

🔥 Tip: In an Instant Pot, pressure cook for 45 minutes. In a slow cooker, cook on low for 8 hours.

Step 4: Shred and Strain

Remove meat and shred. Strain the consommé broth if desired, then return the shredded meat to the pot to soak up more flavor.

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🌮 Step 5: Assemble the Tacos

1. Heat a skillet or griddle over medium heat.
2. Dip a tortilla into the top layer of consommé (where the flavorful fat rises).
3. Place on the skillet, add cheese, then shredded meat.
4. Fold and cook each side until crispy and golden.

Step 6: Serve

Serve hot with a bowl of consommé for dipping, plus chopped onions, cilantro, and a squeeze of lime.

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🧄 Optional Garnishes

• Radish slices
• Pickled red onions
• Avocado slices
• Jalapeños for heat

❓FAQs 

What meat is best for birria tacos?
Beef chuck roast is ideal, but you can mix in short ribs or even lamb or goat for traditional versions.

Can I make this ahead of time?
Yes! Birria tastes even better the next day. Store meat and consommé separately and reheat before serving.

What cheese works best?
Oaxaca, mozzarella, or Monterey Jack melt beautifully and complement the spicy birria flavors.

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💬 Final Thoughts

These Birria Tacos with Consommé are smoky, cheesy, and dripping with flavor—perfect for parties, date nights, or whenever you crave something unforgettable. Once you try them, you’ll see why they’ve taken over the internet!