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Birria tacos with shredded beef, melted cheese, cilantro, lime, and a bowl of rich consomé

Birria Tacos with Slow-Cooked Beef and Rich Consomé

Birria tacos with slow-cooked beef and rich consomé are crispy, tender, and deeply savory. They make a comforting meal when you want hearty tacos with plenty of flavor and a rich dipping broth.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Birria Beef and Consomé
  • 2 lbs (907 g) beef chuck roast or short ribs
  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 4 cloves garlic
  • 1 onion, chopped
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 4 cups beef broth
  • Salt and pepper to taste
Tacos and Garnishes
  • Corn tortillas
  • Oaxacan cheese, shredded
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Preheat the oven to 300°F / 150°C.
  2. Place the dried guajillo and ancho chiles in hot water and soak for about 15 minutes, or until softened.
  3. Transfer the softened chiles to a blender with the garlic, chopped onion, cumin, dried oregano, and 1 cup of the beef broth. Blend until smooth.
Cooking
  1. Season the beef chuck roast or short ribs with salt and pepper and place them in a large Dutch oven. Pour the blended chile mixture over the beef, add the remaining 3 cups of beef broth, and cover.
  2. Cook the covered beef in the oven for 3 to 4 hours, until it is tender and easy to shred.
  3. Take the beef out of the cooking liquid and shred it, keeping it warm. Strain the remaining liquid and reserve it for the consomé.
Assembly
  1. Warm a little of the consomé in a skillet, then dip the corn tortillas into the warm liquid.
  2. Place shredded beef and Oaxacan cheese in each dipped tortilla. Fold the tortillas in half and fry until crispy and golden and the cheese has melted.
Serving
  1. Serve the birria tacos hot with the reserved consomé for dipping, garnished with fresh cilantro and lime wedges.

Notes

For leftovers, store the shredded beef and consomé separately from the tortillas and refrigerate for up to 3 days.