My Fave Birria Tacos (Cheesy + Crispy with Consomé for Dipping)

If there’s one recipe that never fails to feel restaurant-level special at home, it’s birria tacos. And not just any birria tacos—My Fave Birria Tacos (Cheesy + Crispy with Consomé for Dipping). These are the kind of tacos you make once… and then suddenly you’re making them again every weekend because they’re that addictive.

We’re talking about fall-apart tender beef braised in a deeply flavored chile sauce, then stuffed into warm corn tortillas with melty Oaxaca cheese, pan-fried until the edges turn golden and crispy, and served alongside a steaming cup of rich, savory consomé for dipping. That consomé isn’t optional—it’s the “wow factor” that turns birria tacos into something unforgettable.

This is comfort food at its highest level: crispy, juicy, cheesy, smoky, and loaded with bold Mexican-inspired spice. Best part? Even though the flavor feels complex, the process is actually very straightforward. Most of the cook time is hands-off while the beef braises to perfection.

So if you’ve been craving that viral taco truck-style birria at home, this is your sign. Let’s make it happen.

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My Fave Birria Tacos (Cheesy + Crispy with Consomé for Dipping)

Why You’ll Love These Birria Tacos

Here’s exactly why this recipe deserves a permanent spot in your dinner rotation:

• Cheesy + crispy taco perfection: The pan-fried crust is everything.

• Consomé for dipping: That rich broth is the secret weapon.

• Flavor-packed chile sauce: Smoky, slightly sweet, deeply savory.

• Meal-prep friendly: Make ahead and fry tacos fresh anytime.

• Crowd-pleaser: Perfect for parties, game day, weekend dinners, and holidays.

What Are Birria Tacos?

Birria originally comes from Jalisco, Mexico and is traditionally a slow-cooked stew (often made with goat or beef) simmered in a chile-based sauce until the meat becomes ultra tender.

Birria tacos take that flavorful shredded meat and turn it into tacos—usually dipped in the fat-rich broth before frying. The result is a taco that’s:

• crispy on the outside

• juicy and saucy on the inside

• dripping with melted cheese

• made even better by dipping into consomé

Basically: a taco + grilled cheese + stew had the most delicious baby.

Recipe Info (At a Glance)

• Prep Time: 20 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 2 hours 50 minutes

• Servings: 12 tacos

Ingredients You’ll Need

Chili Paste

• 4 dried guajillo peppers (stemmed + seeded)

• 4 dried ancho chiles (stemmed + seeded)

• 4 chipotle peppers in adobo

• 1 onion, chopped

• 4 garlic cloves

• ½ cup crushed tomatoes

• ½ cup beef stock (or water)

• 1 tbsp apple cider vinegar

• 2 bay leaves

• 2 tbsp Mexican oregano

• 1 tsp dried thyme

• ½ tsp cumin

• ½ tsp ground cinnamon

• ½ tsp smoked paprika

• ½ tsp ground allspice

Meat + Broth (Consomé)

• 3 lbs chuck roast (cut into medium-large chunks)

• 1 tbsp extra virgin olive oil

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp garlic powder

• ½ onion, diced

• 4 cups beef stock

• 2 cups water

For the Tacos

• 12 corn tortillas

• Shredded Oaxaca cheese (or mozzarella)

• 1 cup chopped cilantro

• Pico de gallo (optional)

Ingredient Tips (So You Nail It Every Time)

Best Meat for Birria Tacos

For My Fave Birria Tacos (Cheesy + Crispy with Consomé for Dipping), chuck roast is ideal because it’s:

• well-marbled (adds flavor)

• becomes shreddable when braised

• affordable compared to steak cuts

Other great options:

• beef short ribs (richer, more luxurious)

• brisket (great texture, slightly leaner)

• beef shank (amazing flavor)

About the Chiles

Guajillo + ancho are the classic combo:

• Guajillo: mild heat, bright chile flavor

• Ancho: smoky-sweet, deeper richness

• Chipotle in adobo: smoky heat + bold punch

Tip: Remove seeds + stems for a smoother sauce and less bitterness.

Cheese Options

• Oaxaca cheese = authentic stretch + creamy melt

• Mozzarella = best substitute

• Monterey Jack = also great

• Cheddar = tasty but less traditional (still delicious)

Step-by-Step Instructions

1) Make the Chili Paste

1. Add beef stock to a pot and bring to a boil.

2. Turn off heat and add guajillo + ancho chiles.

3. Cover and soak 15–20 minutes until softened.

4. Add softened chiles to a blender with remaining chili paste ingredients.

5. Blend until smooth and thick.

✅ Pro Tip: If your blender struggles, add a splash of extra broth to loosen it up. Smooth paste = smoother birria sauce.

2) Sear the Beef

1. Preheat oven to 350°F (175°C).

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Season beef with salt, pepper, and garlic powder.

4. Sear beef 3–4 minutes per side until browned.

5. Remove and set aside.

✅ Why sear? It adds deep beef flavor and creates that rich base that makes birria taste like it simmered all day.

3) Build the Sauce + Braise

1. In the same pot, sauté diced onion 1–2 minutes until softened.

2. Add chili paste, stir, and simmer 1–2 minutes.

3. Pour in beef stock + water. Stir well.

4. Add beef back into pot.

5. Cover and bake for 2½ hours until tender.

✅ Dutch oven magic: Slow oven braising gives you the richest birria flavor.

4) Shred the Meat

1. Remove pot from oven.

2. Shred beef directly in the pot using forks.

🔥 Important: Keep the meat in the sauce so it stays juicy.

5) Make the Dipping Consomé

1. Scoop 1 cup broth into a bowl.

2. Top with chopped cilantro (optional).

This broth is your consomé dipping sauce—aka the whole reason birria tacos are iconic.

6) Assemble + Fry the Birria Tacos

1. Heat a nonstick skillet over medium heat.

2. Lightly oil the skillet.

3. Dip one tortilla lightly into the consomé (surface dip only).

4. Place tortilla in skillet and add:

   • shredded beef

   • cheese

   • onion/cilantro (optional)

5. Fold in half and cook until crispy and golden on both sides.

6. Repeat for all tacos.

Serve HOT with consomé and pico de gallo.

How to Get the Perfect Crispy Taco Texture

Crispy birria tacos are about balance—not too wet, not too dry.

Key tips:

• Light dip only: tortillas tear if soaked

• Use medium heat: too hot burns before cheese melts

• Press lightly with a spatula: helps crisp edges

• Fry in a little fat/oil: don’t “dry toast” them

Serving Suggestions

Birria tacos are already a full experience, but you can elevate the meal with:

• Mexican rice

• street corn (elote)

• black beans or refried beans

• avocado slices or guacamole

• fresh lime wedges

• extra chopped onion + cilantro

And of course… extra consomé.

Variations (Make This Recipe Your Own)

1) Spicy Birria Tacos

Add:

• 1–2 extra chipotles

• or 1 chile de árbol (for heat lovers)

2) Chicken Birria Tacos

Swap beef for:

• 3 lbs boneless chicken thighs
  Cook time becomes much shorter (~45 minutes braise/simmer).

3) Vegan Birria Option

Swap beef for:

• jackfruit + mushrooms
  Use vegetable stock and keep all chile flavors the same.

4) Quesabirria Tacos (Extra Cheesy!)

This is basically what we’re doing already, but you can go bigger:

• more cheese

• crisp longer

• dip both sides of tortilla

Make-Ahead + Storage

Refrigerator

Store meat + broth in airtight containers up to 4 days.

Freezer

Freeze shredded birria + broth up to 3 months.

✅ Best way to reheat: Warm meat in broth until hot, then fry tacos fresh.

Frequently Asked Questions

Can I make birria tacos in a slow cooker?

Yes.

• Sear beef first (optional but recommended).

• Cook on LOW 7–8 hours or HIGH 4–5 hours.

Can I use flour tortillas?

You can, but corn tortillas:

• crisp better

• taste more authentic
  Flour tortillas can get chewy instead of crispy.

Why is my tortilla breaking?

Common reasons:

• dipped too long in consomé

• tortillas are old/dry

• heat too high
  Fix it by warming tortillas before dipping and using a lighter dip.

My Fave Birria Tacos (Cheesy + Crispy with Consomé for Dipping)

Print Recipe

These Birria Tacos are the kind of meal that feels like restaurant-quality comfort food at home: tender shredded beef cooked in a rich chile sauce, then tucked into corn tortillas with melty Oaxaca cheese and pan-fried until crispy. Don’t skip the consomé (broth)—it’s the magic dipping sauce that takes these tacos to the next level.

• Author: salah saloh

Ingredients

Scale 1x2x3x

Chili Paste

• 4 dried guajillo peppers (stemmed + seeded)

• 4 dried ancho chiles (stemmed + seeded)

• 4 chipotle peppers in adobo

• 1 onion, chopped

• 4 garlic cloves

• ½ cup crushed tomatoes

• ½ cup beef stock (or water)

• 1 tbsp apple cider vinegar

• 2 bay leaves

• 2 tbsp Mexican oregano

• 1 tsp dried thyme

• ½ tsp cumin

• ½ tsp ground cinnamon

• ½ tsp smoked paprika

• ½ tsp ground allspice

Meat + Broth (Consomé)

• 3 lbs chuck roast (cut into medium-large chunks)

• 1 tbsp extra virgin olive oil

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp garlic powder

• ½ onion, diced

• 4 cups beef stock

• 2 cups water

For the Tacos

• 12 corn tortillas

• Shredded Oaxaca cheese (or mozzarella)

• 1 cup chopped cilantro

• Pico de gallo (optional)

Instructions

1) Make the Chili Paste

1. Add beef stock to a pot and bring to a boil.

2. Turn off the heat and add guajillo + ancho chiles. Cover and soak 15–20 minutes until softened.

3. Add softened chiles to a blender with all remaining chili paste ingredients.

4. Blend until smooth and thick.
   Tip: Add extra stock/water if you want it thinner.

---

2) Sear the Beef

1. Preheat oven to 350°F (175°C).

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Season beef with salt, pepper, and garlic powder.

4. Sear beef 3–4 minutes per side until browned. Remove and set aside.

---

3) Build the Sauce + Braise

1. In the same pot, sauté diced onion 1–2 minutes until softened.

2. Add chili paste, stir, and simmer 1–2 minutes.

3. Pour in beef stock + water. Stir well.

4. Add beef back into pot.

5. Cover and bake for 2½ hours until very tender.

---

4) Shred the Meat

1. Remove from oven.

2. Shred beef in the pot using forks.

3. Keep it juicy—this saucy meat is what makes birria perfect.

---

5) Make the Dipping Consomé

1. Scoop 1 cup broth into a bowl.

2. Top with chopped cilantro (optional).

3. This is your consomé dipping sauce.

---

6) Assemble + Fry the Birria Tacos

1. Heat a nonstick skillet over medium heat.

2. Lightly oil the skillet.

3. Dip one tortilla lightly into the consomé (just the surface).

4. Place tortilla in skillet and add:

   • shredded beef

   • cheese

   • onion/cilantro (optional)

5. Fold in half and cook until crispy and golden on both sides.

6. Repeat for all tacos.

Serve hot with consomé + pico de gallo.

Notes

• Use nonstick for easiest flipping and the best crust.

• Don’t oversoak tortillas in consomé—light dip only or they’ll tear.

• Oaxaca cheese is ideal, but mozzarella is a great substitute.

• Want deeper flavor? Let the meat sit in the broth overnight and reheat next day.

• Need faster cooking? You can braise in a pressure cooker, but oven braising gives the best flavor.

Nutrition (Estimated Per 1 Taco)

Nutrition varies depending on cheese + tortilla brand.

• Calories: ~320

• Protein: ~20g

• Carbs: ~18g

• Fat: ~18g

Final Thoughts

My Fave Birria Tacos (Cheesy + Crispy with Consomé for Dipping) are more than just a trendy recipe—they’re the kind of unforgettable comfort food that turns an ordinary night into an event.

There’s something almost magical about the contrast: that crispy tortilla shell, the juicy shredded beef, the melty, stretchy cheese, and then the big finish—dunking your taco into a warm bowl of rich consomé like you’re sitting at the best taco spot in town.

And even though the flavor tastes like it took professional skills, it’s honestly a simple process: make the chile paste, braise the beef, shred, and fry. The oven does most of the work, and you get a meal that delivers huge rewards every time.