Beef Birria Tacos With Rich Consommé

What You’ll Need

For the Birria Chile Sauce

• 5 dried guajillo chiles, stems and seeds removed

• 3 dried ancho chiles

• 2 dried chiles de árbol (optional for heat)

• 4 cloves garlic

• 1 small white onion

• 2 roma tomatoes

• 1 tsp cumin

• 1 tsp Mexican oregano

• ½ tsp black pepper

• 1 cinnamon stick

• 2 tbsp apple cider vinegar

• 2 cups beef broth

For the Beef

• 3 lbs grass fed beef chuck roast 

• Salt and pepper

• 2 tbsp oil

• 2 bay leaves

• 2–3 cups additional beef broth

For the Tacos

• Corn tortillas

• 1–2 cups shredded Oaxaca or Monterey Jack cheese

• ½ white onion, finely diced

• ½ cup fresh cilantro, chopped

• Lime wedges

Let’s Cook

1. Prepare the Chiles

Bring a small pot of water to a simmer.
Add the dried guajillo, ancho, and árbol chiles and simmer 8–10 minutes until softened.

Transfer the chiles to a blender along with:

• garlic

• onion

• tomatoes

• cumin

• oregano

• black pepper

• vinegar

• 2 cups beef broth

Blend until smooth to create the birria sauce.

2. Sear the Beef

Season the beef generously with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat.
Sear the beef on all sides until browned.

3. Braise the Birria

Pour the blended chile sauce over the beef.
Add bay leaves and enough beef broth to mostly cover the meat.

Bring to a simmer, then cover and cook:

• Stovetop: 2½–3 hours

• Oven: 325°F for 3 hours

• Slow cooker: 6–8 hours

The beef should be fall-apart tender.

Remove the meat and shred with forks.

4. Prepare the Consommé

Strain the cooking liquid if desired.
Taste and adjust salt.

This rich broth is the consommé used for dipping the tacos.

5. Fry the Birria Tacos

Heat a skillet or griddle over medium.

1. Dip a corn tortilla into the birria consommé.

2. Place it on the skillet.

3. Add shredded beef and cheese.

4. Fold the tortilla and cook until crispy and the cheese melts.

Flip once and cook until both sides are crispy.

6. Garnish & Serve

Top the tacos with:

• diced onion

• fresh cilantro

Serve with:

• small bowls of consommé for dipping

• lime wedges

• your favorite salsa or hot sauce.

Enjoy!