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Flavorful Birria Tacos Recipe with Rich Consommé Easy and Perfect for Beginners

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This birria tacos recipe features tender slow-simmered beef with a rich, smoky consommé perfect for dipping. It’s approachable for beginners and delivers bold, satisfying flavors.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 dried chipotle chile (optional)
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 4 cups beef broth (homemade or low-sodium store-bought)
  • Salt and freshly ground black pepper, to taste
  • Corn tortillas
  • Chopped white onion (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Queso fresco or shredded Oaxaca cheese (optional)

Instructions

  1. Toast the dried guajillo, ancho, and chipotle chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Transfer to a bowl and cover with hot water. Let soak for 15 minutes to soften.
  2. Drain the chiles and add them to a blender with quartered onion, garlic cloves, oregano, cumin, cinnamon, apple cider vinegar, and about 1 cup of beef broth. Blend until smooth. Add more broth if too thick.
  3. Pat the beef chunks dry and season generously with salt and pepper. In a hot skillet, sear the beef pieces until browned on all sides, about 2-3 minutes per side.
  4. Place the seared beef in the slow cooker or Instant Pot. Pour the chile sauce over the meat, add bay leaves and the remaining beef broth. Stir gently to combine.
  5. Cook on low in slow cooker for 6-8 hours or high for 4-5 hours until meat is fork-tender. Or cook in Instant Pot on high pressure for 60 minutes, then naturally release for 10 minutes.
  6. Remove the beef and shred it with two forks. Discard bay leaves. Return shredded meat to the cooking liquid to soak up more flavor.
  7. Heat a skillet over medium heat. Dip each corn tortilla into the consommé, then place on the skillet. Add shredded meat and cheese if using, fold, and cook until crispy and golden on both sides, about 2 minutes per side.
  8. Serve tacos hot with bowls of consommé for dipping. Garnish with chopped onion, cilantro, and lime wedges.

Notes

Toast chiles carefully to avoid bitterness. Searing the meat before slow cooking adds depth of flavor. Dip tortillas quickly in consommé to prevent them from falling apart. Use a wide shallow bowl for dipping tortillas. Reheat consommé gently to preserve flavor.

Nutrition

Keywords: birria tacos, consommé, beef tacos, Mexican recipe, slow cooker birria, Instant Pot birria, easy birria tacos, spicy tacos

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