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Crispy Birria Tacos: Easy Homemade Recipe with Rich Consommé Dip

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These crispy birria tacos feature tender shredded beef, melty cheese, and a rich, silky consommé dip. Perfect for family gatherings or weeknight comfort, they deliver bold flavor and satisfying crunch in every bite.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into chunks
  • 1 lb beef short ribs or oxtail
  • 1 medium yellow onion, peeled and halved
  • 6 cloves garlic, peeled
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 dried pasilla chile, stemmed and seeded (optional)
  • 2 medium Roma tomatoes, halved
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp dried oregano (Mexican if possible)
  • 1 tsp ground cumin
  • 5 cups beef broth (low sodium preferred)
  • 2 tsp sea salt (or to taste)
  • 20 corn tortillas (gluten-free if needed)
  • 2 cups shredded Oaxaca or mozzarella cheese (or Monterey Jack)
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup finely diced white onion
  • Vegetable oil for frying (such as avocado oil)
  • Lime wedges (optional garnish)
  • Extra chopped cilantro (optional garnish)
  • Thinly sliced radishes (optional garnish)
  • Pickled jalapeños (optional garnish)

Instructions

  1. Toast dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 2 minutes until fragrant. Place toasted chiles in a bowl and cover with hot water. Soak for 10 minutes until softened.
  2. In a blender, add soaked chiles, tomatoes, garlic, onion, cinnamon stick, peppercorns, oregano, cumin, and 1 cup beef broth. Blend until very smooth (about 2 minutes).
  3. Heat Dutch oven over medium-high and add a splash of oil. Sear beef chuck and short ribs on all sides until deeply browned (about 3 minutes per side). Remove and set aside.
  4. Pour chile sauce into Dutch oven. Add browned beef, remaining beef broth, bay leaves, and sea salt. Bring to a boil, then lower heat to a gentle simmer. Cover and cook for 1.5 hours, until beef is fork-tender. (Slow cooker: high for 4 hours or low for 7-8 hours.)
  5. Remove beef from pot and shred with two forks. Discard bones and large bits of fat. Set shredded beef aside in a bowl and add a few spoonfuls of consommé to keep it juicy.
  6. Pour broth through a fine mesh sieve into a large bowl. Press to extract all liquid. Discard solids. Taste and adjust salt if needed.
  7. Heat a large skillet over medium. Dip each tortilla in consommé for color and flavor. Place tortilla on skillet, sprinkle with cheese, add beef, then a pinch of onion and cilantro.
  8. Fold tortillas in half and press gently. Cook 2-3 minutes per side until golden and crispy. Flip with tongs. Add oil between batches if pan gets dry.
  9. Stack tacos on a platter. Serve hot with bowls of consommé for dipping, lime wedges, and extra cilantro.

Notes

Warm tortillas before dipping to prevent cracking. Skim consommé if oily. Adjust salt to taste after straining. Keep tacos warm in a low oven for large batches. Cheese can be omitted or replaced with vegan alternatives for dairy-free. Consommé freezes well for future use.

Nutrition

Keywords: birria tacos, crispy tacos, Mexican beef tacos, consommé dip, easy birria, family dinner, gluten-free tacos, party food, comfort food

Find it online: https://evabake.com/crispy-birria-tacos-easy-homemade-recipe-with-rich-consomm-e-dip/