Cheesy Birria Tacos with Consomé: 10/1

Okay, let’s talk about something truly special: Birria tacos with consomé. You know those amazing, rich, cheesy tacos you see everywhere? This is my way of bringing that incredible explosion of flavor right into your own kitchen, without needing a whole day or fancy equipment. My journey with food, like Catherine’s, has always been about connection and telling a story through what we eat. And birria? It’s a story of deep, slow-cooked love. I remember the first time I had it, that incredible aroma of spices and tender beef just hitting me, followed by that warm, savory broth – pure magic! It’s that kind of soulful cooking that makes me feel connected to my own family’s traditions, even when I’m trying something new. This recipe is my attempt to capture that authentic taste, making it totally doable for a weeknight or a weekend gathering. Trust me, once you try these Birria tacos with consomé, they’re going to become a go-to favorite.

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Why You’ll Love These Birria Tacos with Consomé

Seriously, makingBirria tacos with consomé at home is a total game-changer. People think it’s complicated, but it really isn’t! Here’s why you’ll be obsessed:

• Achieve Authentic Flavor: We get that super rich, deep taste that tastes like it came straight from a favorite taqueria.
• So Much Easier Than You Think: While it takes a few hours to braise, the actual hands-on work is minimal. It pretty much cooks itself!
• Crowd-Pleaser Guaranteed: Whether it’s a big party or just a family dinner, everyone devours these. That cheesy, spicy, beefy goodness is unbeatable.
• That Incredible Consomé Dip: Dipping those crispy tacos into that flavorful broth? Pure bliss. It’s the BEST part!

Gathering Your Ingredients for Birria Tacos with Consomé

Alright, let’s get down to what you’ll need to make these amazing Birria tacos with consomé. Don’t worry, it’s all pretty straightforward! You’ll want about 3 pounds of beef chuck roast, cut into nice big 3-inch chunks – this is key for shredding later. I usually grab about a tablespoon of good olive oil to get things started. Then, you’ll need one white onion, just quartered, and about 4 cloves of garlic, peeled and ready to go. For that incredible flavor base, we’ll need a couple of dried guajillo chilies and a couple of dried ancho chilies, both stemmed and seeded. Oh, and the little spice guys: a teaspoon of cumin seeds, a teaspoon of dried oregano, half a teaspoon of black peppercorns, and just a pinch of cloves. Don’t forget a bay leaf for that aromatic depth!

To make sure our birria is super tender and flavorful, we’ll add 4 cups of beef broth and a tablespoon of apple cider vinegar. And of course, salt is a must, to taste. For assembling the tacos themselves, you’ll need some corn tortillas, and plenty of those wonderfully melty Oaxaca cheese shreds. For the finishing touches when serving, grab some more chopped white onion and fresh cilantro. And you absolutely can’t forget lime wedges for that essential zing!

Essential Equipment for Making Birria Tacos with Consomé

Okay, so you’ve got your ingredients, which is awesome! Now, let’s chat about what you’ll need to make these incredible Birria tacos with consomé happen. Honestly, it’s not a whole lot, and I bet you’ve got most of it already. You’ll definitely want a good Dutch oven; it’s perfect for searing the beef and then letting it do its slow, magical thing in the oven. A trusty blender is super important for getting those chilies and spices perfectly smooth – no one wants chunky chili paste in their birria! Then, for shredding that super-tender beef, a couple of forks are your best friends. And of course, you’ll want a cutting board and a sharp knife for chopping all those fresh garnishes!

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Step-by-Step Guide to Perfect Birria Tacos with Consomé

Okay, this is where the magic really happens! Making these Birria tacos with consomé is a process, but oh-so-worth-it. It’s more about patience than anything else.

Preparing the Birria Base

First things first, let’s preheat your oven to 325°F (160°C). While that’s warming up, pat your beef chuck roast dry and give it a really good sprinkle of salt all over. Get a good Dutch oven nice and hot over medium-high heat, add a little olive oil, and sear those beef pieces until they’re beautifully browned on all sides. This step? It’s non-negotiable for amazing flavor! Once browned, scoop the beef out and set it aside. Toss your quartered onion and garlic cloves into that same pot, letting them soften up and get a little color, about 5 minutes should do it.

Braising the Birria for Tender Results

Now for the chilies! Toast those dried guajillo and ancho chilies in another dry skillet for just about a minute per side until they’re fragrant. Watch them closely – you don’t want them to burn! Pop those toasted chilies, along with the cumin seeds, oregano, peppercorns, cloves, and bay leaf into your blender. Add about a cup of water and blend until it’s a super smooth paste. Pour this gorgeous, rich chili mixture over the beef in your Dutch oven. Then, add the beef broth and that tablespoon of apple cider vinegar. Give it a quick stir, bring it all up to a gentle simmer, pop the lid on tight, and carefully transfer the whole pot into your preheated oven. Let it cook for a good 3-4 hours, or until the beef is so tender it practically falls apart with a gentle nudge.

Shredding and Preparing the Consomé

Once that beef is wonderfully tender, carefully remove it from the pot. Using two forks, shred the meat into bite-sized pieces. It should be super easy! Now, take a moment to skim off some of the fat that’s risen to the top of the liquid. You’ll want to reserve about a cup of that glorious, flavorful liquid – that’s your precious consomé! You can discard the rest or save it for another amazing dish later. To keep the shredded beef nice and moist, stir it back into the reserved consomé.

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Assembling and Cooking the Birria Tacos

Time to get these tacos ready to go! Warm up your corn tortillas, maybe on a dry skillet or griddle. Here’s the fun part: lightly dip each warm tortilla into that reserved consomé. Don’t soak it, just a quick dip to get it flavored. Place the dipped tortilla on your hot skillet, then pile on some of that cheesy Oaxaca cheese and a generous amount of your shredded birria beef. Fold that tortilla in half, like a little flavor package. Cook them for about 2-3 minutes per side, or until they’re beautifully golden brown and the cheese is all melted and gooey. That crispy, cheesy exterior is just perfection!

Tips for Success with Your Birria Tacos with Consomé

Making these Birria tacos with consomé is so rewarding, and a few little tricks can make it even better! If you don’t have time to make them on the same day, no worries at all. You can totally make the birria and the consomé a day ahead. Just pop them in the fridge separately, and reheat everything gently before you assemble your tacos. It’s still fantastic!

Now, about that fat skimmed from the consomé – don’t toss it! That’s pure liquid gold for frying your tacos. If you want that extra crispy taco shell, just use a bit of that reserved fat on your skillet when you’re cooking the tacos. It adds an incredible richness and crunch that’s just to die for. Trust me on this one!

Ingredient Notes and Substitutions for Birria Tacos

Sometimes finding all the right ingredients can be a bit of a hunt, but don’t you worry! Those dried guajillo and ancho chilies are total superstars for that authentic birria flavor. Guajillos give a gentle warmth and a lovely fruity note, while anchos bring a deeper, slightly smoky sweetness. If you absolutely can’t find them, you could try using a mix of chipotle peppers in adobo sauce for smokiness and maybe some regular dried New Mexico chilies for color and mild flavor, but it will change the taste a bit. As for the Oaxaca cheese, if it’s proving elusive, a good melty Monterey Jack or even a mild white cheddar can totally work in a pinch. The goal is that melty, cheesy goodness!

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Serving and Storing Your Delicious Birria Tacos with Consomé

Now that you’ve got these gorgeous Birria tacos with consomé, let’s talk about serving them up! The absolute best way is piping hot, right off the skillet. Make sure you’ve got plenty of that rich consomé ready for dipping – it’s non-negotiable! Pile on some fresh chopped white onion and that bright, grassy cilantro. A squeeze of lime juice right over the top? Chef’s kiss! If you happen to have any leftovers (which is rare in my house!), just let them cool completely. Store the shredded beef and consomé together in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, then re-crisp the tacos quickly in a skillet with a little of that reserved fat.

Frequently Asked Questions about Birria Tacos with Consomé

## Nutritional Estimate for Birria Tacos with Consomé

Okay, so when we’re talking about these incredible Birria tacos with consomé, it’s always good to have a general idea of what you’re digging into. Keep in mind, this is an estimate, and it can totally change depending on exactly how much cheese you pile on or how much of that delicious consomé you slurp up! But generally speaking, a serving (which is usually about 3 tacos with some consomé) comes in around 550 calories. You’re looking at about 35g of fat (but lots of that is good fat!), 40g of protein from all that tender beef, and around 20g of carbs. It’s a hearty meal, for sure, but oh-so-worth-it!

Share Your Birria Tacos with Consomé Creations

Did you make these amazing Birria tacos with consomé? I’d absolutely LOVE to see them! Snap a picture and tag me on Instagram, or leave a comment below telling me how they turned out. Your cooking adventures inspire me!

Birria Tacos with Consomé

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Enjoy authentic-style birria tacos with a rich, flavorful consomé for dipping. This recipe balances traditional taste with home-cook accessibility.

• Author: Cat
• Prep Time: 30 min
• Cook Time: 4 hours
• Total Time: 4 hours 30 min
• Yield: 6 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

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• 3 lbs beef chuck roast, cut into 3-inch pieces
• 1 tbsp olive oil
• 1 white onion, quartered
• 4 cloves garlic, peeled
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1/2 tsp black peppercorns
• 1/4 tsp cloves
• 1 bay leaf
• 4 cups beef broth
• 1 tbsp apple cider vinegar
• Salt to taste
• Corn tortillas
• Shredded Oaxaca cheese
• Chopped white onion, for garnish
• Chopped cilantro, for garnish
• Lime wedges, for serving

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Instructions

1. Preheat oven to 325°F (160°C).
2. Season beef generously with salt.
3. Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove beef and set aside.
4. Add onion and garlic to the Dutch oven and cook until softened, about 5 minutes.
5. Toast guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 1 minute per side. Do not burn.
6. Place toasted chilies, cumin seeds, oregano, peppercorns, cloves, and bay leaf in a blender. Add 1 cup of water and blend until smooth.
7. Return beef to the Dutch oven. Pour the chili mixture over the beef. Add beef broth and apple cider vinegar.
8. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 3-4 hours, or until beef is very tender.
9. Remove beef from the pot and shred it using two forks. Skim fat from the liquid in the pot and reserve about 1 cup of the consomé. Discard the rest or save for another use.
10. Shredded beef can be returned to the consomé to keep warm.
11. To assemble tacos: Warm corn tortillas. Dip each tortilla lightly in the reserved consomé, then place on a hot skillet or griddle.
12. Fill one half of the tortilla with shredded beef and Oaxaca cheese. Fold the other half over.
13. Cook until golden brown and cheese is melted, about 2-3 minutes per side.
14. Serve immediately with extra consomé for dipping, chopped onion, cilantro, and lime wedges.

Notes

• For a spicier taco, add a dried árbol chili to the chili blend.
• You can make the birria and consomé a day in advance. Refrigerate separately and reheat before assembling tacos.
• The reserved fat skimmed from the consomé can be used to fry the tacos for extra crispiness.

Nutrition

• Serving Size: 3 tacos with consomé
• Calories: 550
• Sugar: 3g
• Sodium: 750mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 150mg