Name: Birria Tacos with Consommé Dip
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2.5 lbs beef chuck roast, cut into large chunks; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 white onion, quartered; 5 cloves garlic; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 cinnamon stick; 4 cups beef broth; 12 corn tortillas; 1 cup shredded Oaxaca or mozzarella cheese; Salt and pepper to taste; ¼ cup chopped fresh cilantro (for garnish); ½ cup diced white onion (for garnish); Lime wedges (for serving)

Let Me Tell You About Birria Tacos (And How I Learned To Make Them)

Alright, so listen—Birria Tacos with Consommé Dip are not just tacos. They're the sort of meal that gets you a little messy, makes your kitchen smell incredible for hours, and (if you're anything like me) gets your neighbors peeking over the fence, asking what in the world you're cooking. I think the first time I made them was after a friend sent me one too many videos of cheesy tacos being dunked into this gorgeous, rich broth. There was no going back. Oh, and I'll never forget the time I dropped a whole ladle of consommé on my sock—my dog thought it was the best day of his life.

Why I Keep Coming Back To This Recipe

I make these for Sunday dinners when the weather's chilly, or honestly, whenever I've got a crowd and want to show off a bit (but not too much, you know?). My family goes bananas for them, probably because it's basically an excuse to eat with your hands and dunk food with wild abandon. The first time I tried, I was a little overwhelmed by the ingredient list, but now I just see it as part of the adventure. (Full disclosure: I have definitely forgotten to buy dried chiles more than once. Still turned out great!)

Gather Up Your Ingredients (But Don’t Stress About It)

3 lbs beef chuck roast, cut into chunks (honestly, I sometimes use short ribs or even a combo if they're on sale)
1 lb beef shank with bone (my grandmother swears by oxtail instead; both work)
5 dried guajillo chiles, stems and seeds removed (ancho chiles work in a pinch—I've done it more than once)
2 dried ancho chiles
2 dried pasilla chiles (if you can’t find these, just use more of the ones above)
1 medium white onion, quartered
6 cloves garlic (and yeah, I sometimes throw in an extra one)
2 bay leaves
2 teaspoon dried oregano (Mexican is great, but use whatever is in your cupboard)
1 teaspoon thyme
1 teaspoon cumin
4 whole cloves (or a hefty pinch of ground cloves, if that's what you have)
1 cinnamon stick (not the sweet baking kind, the hard one for savory dishes)
Salt and pepper to taste
4 cups beef broth (or chicken broth if that's what you've got—I'm not judging)
15-20 corn tortillas (flour tortillas work, but... not quite the same, in my opinion)
2 cups shredded Oaxaca cheese (Monterey Jack melts nicely too)
Chopped onions, cilantro, lime wedges, and whatever salsa you love

How I Actually Make Birria Tacos (Sometimes With Fewer Steps Than I Should)

Prep the chiles: Toast the dried chiles in a dry skillet over medium heat for a minute or two—don’t walk away! They burn fast. Pop them in a bowl and cover with hot water for about 20 minutes to soften. (This is a good time to put on some music. I usually forget and end up humming off-key.)
Make the flavor paste: Drain the chiles, toss them in a blender with onion, garlic, oregano, thyme, cumin, cloves, cinnamon stick, and a cup of the broth. Blend until super smooth—sometimes I strain it if I’m feeling fancy, but honestly, most of the time I just use it as-is.
Brown the meat: Big Dutch oven is great here. Sear the beef chunks and shank in a splash of oil, working in batches if you have to. (The first time I did this, I overcrowded the pot. Steamed beef is not the goal.)
Add everything else: Dump the blended chile sauce over the beef, add bay leaves, the rest of the broth, and some salt and pepper. Bring it to a simmer, cover, and cook low and slow for about 3 hours. Or longer. I swear it tastes better the next day, but who has that kind of restraint?
Shred the beef: Fish out the meat. Shred it up using two forks (or your hands, just let it cool a bit—I always forget and go too soon, ouch). Return it to the pot and let it warm through. Adjust salt if it needs it.
Make the tacos: Heat up a skillet or griddle (sometimes I use my old sandwich press, don’t judge). Dip a tortilla into the top layer of the consommé—makes them fire-engine red—then lay on the hot pan. Sprinkle cheese, add some beef, fold it over. Cook until crispy, about 2 minutes per side. This is where I sneak a taste, every time.
Serve: Ladle consommé into little bowls for dipping. Top tacos with cilantro, onions, and a squeeze of lime, or whatever toppings you’re feeling today.

Stuff I Figured Out The Hard Way (Notes)

If you forget to strain your sauce, nobody will notice. I promise.
Don’t skimp on the salt. The consommé can taste flat otherwise. Learned that one the bland way.
Actually, I find it works better if you let the meat cool a bit before shredding—it stays juicier.
Watch out for the cinnamon stick. I’ve served it in a taco by mistake once and, well, that was a weird bite.

Variations I’ve Tried (Some Good, Some... Not So Much)

I swapped in lamb once because I was feeling adventurous—delicious, but a bit gamey for my crew.
Chicken birria works, but honestly, it's a whole different vibe; not bad, just not the same.
Tried pressure-cooking the whole thing. It worked, but lost some depth. Next time I'll stick to the slow method (mostly).

Don’t Have Fancy Gear? No Problem.

If you don’t have a Dutch oven, a big soup pot with a lid will do fine. My friend once used her slow cooker for the whole thing—just sear the beef first in a separate pan (or don’t, if you’re feeling lazy). Oh, and if you don’t have a blender? A food processor works, but you’ll have to scrape it down a few times. Or be like my cousin and just mash everything with a potato masher—chunky, but it still tastes great.

How To Store (If You Even Need To)

Store leftover meat and consommé separately in the fridge for 3-4 days, though honestly, in my house it never lasts more than a day! You can freeze the meat and broth, too—just defrost gently and reheat on the stove so it doesn’t get tough. I actually prefer the flavor the next day, if I’m being real. Tacos themselves don’t keep that well, but the filling sure does.

How We Eat Them (And A Family Quirk)

I set everything out buffet-style. Everyone builds their own tacos and dips them as they go. My youngest insists on extra cheese (so do I, actually). Sometimes we do a little taco-off, seeing who can eat the most without spilling consommé on their shirt—no winners yet. You could serve with Mexican rice or even a simple cucumber salad for a cool crunch. And if you want a killer salsa, this one is what I usually make. But really, the tacos are the star.

Things I Learned The Hard Way (Pro Tips)

I once tried rushing the simmering step—it was edible, but the flavors felt unfinished. Patience is key here.
Don’t overload the tortillas or they’ll bust open when you flip them (voice of experience).
On second thought, it’s fine if they get messy. That’s half the fun.

Questions I Get All The Time (FAQ)

Can I make this ahead? Oh, for sure! Sometimes I think it tastes better the next day, after everything melds together. Just reheat gently.
Do I have to use all those chiles? Nope! I’ve made it with just guajillo and ancho when that’s all I had. The flavor profile changes a bit, but it’s still lovely.
Is there a shortcut? Yeah, you can use store-bought birria seasoning if you’re pressed for time, but you’ll miss out on some of the depth. Still, better than nothing!
What if my consommé is greasy? That’s normal, honestly. Sometimes I skim a bit off, sometimes I don’t bother. It’s part of the charm.
Can I use flour tortillas? You can, but… I think they taste better with corn. But hey, you do you!
How spicy is this? Not crazy hot, but it’s got a nice warmth. You can always dial up the chile or add a spicy salsa if you want to sweat a little.

Oh, one last thing: if you’re looking for a deep dive into the origins of birria, this article is a fun read—though fair warning, you'll want to eat as you read.

Birria Tacos with Consommé Dip