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

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

Ingredients

Scale

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.

Find it online: https://chocotune.com/my-fave-birria-tacos-cheesy-crispy-with-consome-for-dipping/