There are few things more satisfying than pulling apart tender, spiced beef that has simmered for hours, then dipping a crispy, cheese-filled tortilla into a rich, savoury consommé. This Beef Birria Tacos with Consommé recipe is the one I turn to when I want a meal that feels like an event, yet is surprisingly straightforward to put together. I’ve been making this for over 4 years, and it never disappoints.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Servings: 8-10 tacos (serves 4-6)
• Difficulty: Medium

Why You’ll Love This Beef Birria Tacos with Consommé

• Deep, complex flavour: The dried chiles and aromatic spices create a broth that is smoky, slightly sweet, and deeply savoury.
• Tender, shreddable beef: Low and slow cooking transforms a tougher cut of beef into melt-in-your-mouth perfection.
• A two-in-one meal: You get a rich consommé for dipping and crispy, cheesy tacos — both from the same pot.
• Make-ahead friendly: The birria tastes even better the next day, making it ideal for meal prep or feeding a crowd.
• Customisable heat: You can easily adjust the spice level to suit your preference without losing any of the core flavour.

Beef Birria Tacos with Consommé

30 min prep  ·  180 min cook  ·  6 servings

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Ingredients You’ll Need

• 1 kg beef chuck or brisket, cut into 5 cm chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 dried chipotle chile, stemmed and seeded (optional, for heat)
• 4 cloves garlic, peeled
• 1 medium white onion, quartered
• 2 large tomatoes, quartered
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 tablespoon sea salt, plus more to taste
• 2 bay leaves
• 1 litre beef stock
• 2 tablespoons apple cider vinegar
• 12 small corn tortillas
• 300 g Oaxaca or mozzarella cheese, shredded
• Fresh coriander, diced white onion, and lime wedges for serving

Tip: For the most authentic flavour, seek out dried guajillo and ancho chiles in a Latin American grocery or online. They are the backbone of this dish.

How to Make Beef Birria Tacos with Consommé

1. Prepare the chiles: Place the stemmed and seeded dried chiles in a heatproof bowl. Pour boiling water over them until fully submerged. Let them soak for 20 minutes until they soften and become pliable. You will notice the water turning a deep, rusty red.
2. Blend the sauce: Drain the soaked chiles and transfer them to a blender. Add the garlic, quartered onion, tomatoes, cumin, oregano, black pepper, cloves, salt, and apple cider vinegar. Pour in 250 ml of the beef stock. Blend on high until you have a completely smooth, vibrant red sauce — no flecks of chile skin should remain. The aroma at this stage is incredibly fragrant and earthy.
3. Sear the beef: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of neutral oil. Pat the beef chunks dry with kitchen paper — this is crucial for a good sear. Working in batches to avoid overcrowding, sear the beef for 3-4 minutes per side until a deep, brown crust forms. The sizzling sound will tell you the pan is hot enough. Transfer the seared beef to a plate.
4. Build the birria: Pour the blended chile sauce into the hot pot. Cook for 2 minutes, stirring constantly, until it darkens slightly and smells toasted. Return the seared beef to the pot, along with any juices on the plate. Add the bay leaves and the remaining 750 ml of beef stock. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil — you will see small bubbles breaking the surface — then reduce the heat to low.
5. Simmer until tender: Cover the pot with a lid and let it simmer gently for 2.5 to 3 hours. The liquid should be at a lazy simmer, not a rolling boil. After 2 hours, check the beef: it should be fork-tender and starting to fall apart. The consommé will have darkened and reduced slightly, and the kitchen will smell richly spiced. Once tender, remove the pot from the heat. Discard the bay leaves.
6. Shred the beef and prepare the consommé: Using two forks, shred the beef directly in the pot. The meat will pull apart with almost no resistance, revealing a moist, stringy texture. Taste the consommé and adjust the salt if needed. Skim off any excess fat from the surface if you prefer a cleaner broth.
7. Assemble and fry the tacos: Heat a large frying pan or griddle over medium heat. Dip a corn tortilla into the top of the consommé (where the fat has risen) — this will help it crisp up. Place the dipped tortilla in the hot pan. Add a generous handful of shredded cheese and a few spoonfuls of shredded beef. Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted and oozing. The sound of the tortilla sizzling in the pan is music to my ears.
8. Serve immediately: Transfer the crispy tacos to a plate. Serve with small bowls of the warm consommé for dipping. Garnish with fresh coriander, diced white onion, and a squeeze of lime juice.

Tips From My Kitchen

• Toast the dried chiles for extra depth: Before soaking, lightly toast the stemmed and seeded chiles in a dry frying pan over medium heat for 30-60 seconds per side. You will smell a nutty, toasty aroma, and the skins will become slightly blistery. This step unlocks a layer of smokiness that you cannot get from soaking alone. Be careful not to burn them, or they will turn bitter.
• Do not skip the searing step: Searing the beef is not just about colour; it is about flavour. The browned crust on the meat, known as the Maillard reaction, creates hundreds of new flavour compounds that enrich the entire stew. If you crowd the pan, the beef will steam instead of sear, and you will lose that deep, savoury foundation.
• Use the fat from the consommé for frying: After simmering, a layer of rendered beef fat will float to the top of the consommé. When dipping your tortillas, aim for this fatty layer. The fat is what gives the tortillas that incredible golden, crunchy texture when fried. I used to struggle with this dish until I discovered this technique — it makes all the difference.
• Let the birria rest overnight for the best flavour: Like many stews, birria tastes significantly better the next day. The flavours meld and deepen as it sits. If you have time, make the birria a day ahead, let it cool, and refrigerate it. The following day, the fat will solidify on top, making it easy to remove, and the consommé will be even more complex.
• Keep the tortillas warm and pliable: Corn tortillas can become brittle and crack when folded. To prevent this, wrap your stack of tortillas in a clean, damp tea towel and microwave them for 30-40 seconds just before assembling. This steams them, making them soft and flexible enough to fold without breaking.
• Adjust the consistency of the consommé: If your consommé is too thin after shredding the beef, simmer it uncovered for an additional 10-15 minutes to reduce and concentrate the flavour. If it is too thick, add a splash of beef stock or water to loosen it. The final consommé should be light enough to sip from a spoon but rich enough to coat the back of it.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven (5-6 litre capacity)
• Large frying pan or griddle (non-stick works best for the tacos)
• Sharp knife and cutting board
• High-speed blender
• Mixing bowls
• Wooden spoon or silicone spatula
• Tongs
• Measuring spoons and cups

Common Mistakes to Avoid

• Overcrowding the pan when searing: If you add too many pieces of beef to the pot at once, the temperature drops and the meat releases its juices, steaming rather than browning. Sear in small batches, leaving space between each piece. The reward is a deep, caramelised crust that builds the entire flavour of the birria.
• Simmering at too high a temperature: A vigorous boil will toughen the beef and cause the consommé to evaporate too quickly, leaving you with a dry, concentrated sauce. Keep the heat low enough that only an occasional bubble breaks the surface. A gentle, lazy simmer is the secret to tender, shreddable beef.
• Skipping the rest time for the meat: Once the beef is fork-tender, resist the urge to shred it immediately in a hot pot. Let the birria rest off the heat for 15-20 minutes. This allows the fibres to relax and reabsorb some of the cooking liquid, resulting in juicier, more flavourful shreds. Shredding it while it is still boiling hot can make it dry out.

Delicious Variations to Try

• Spicy Version: To ramp up the heat, add 2-3 dried árbol chiles to the soaking chiles, or include a fresh habanero pepper (seeded) in the blender. You can also stir a teaspoon of cayenne pepper into the sauce. The consommé will take on a fiery kick that balances beautifully with the rich cheese.
• Vegetarian/Vegan Option: Substitute the beef with large portobello mushrooms or jackfruit, and use a robust vegetable stock. The key is to sear the mushrooms until deeply browned to mimic the savoury flavour of the meat. Use a vegan cheese alternative or omit the cheese for a lighter version. The consommé will be lighter but still packed with chile flavour.
• Different Protein: This birria method works wonderfully with lamb shoulder or goat meat, which are traditional in some regions. The cooking time remains roughly the same. For a quicker version, you can use boneless, skinless chicken thighs, but reduce the simmering time to about 45 minutes to 1 hour, until the chicken is cooked through and shreddable.

What to Serve With Beef Birria Tacos with Consommé

• A side of Creamy Mashed Potatoes Side for a comforting, hearty pairing.
• A simple Simple Avocado Toast Recipe on the side, cut into small pieces, adds a fresh, creamy contrast.
• A bowl of Cozy Light Lentil Soup makes for a wonderful starter before the main event.
• Pickled red onions or a crisp green salad with a lime vinaigrette to cut through the richness.
• Extra lime wedges, fresh coriander, and a bowl of your favourite hot sauce for the table.

Frequently Asked Questions

Beef Birria Tacos with Consommé

Rich, slow-braised beef birria tacos served with a deeply flavored consommé for dipping. The beef is simmered with dried chiles and spices until fork-tender, then shredded and fried in corn tortillas with melted cheese until crispy.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 580

Ingredients Method Notes

Ingredients

  

• 1 kg beef chuck or brisket cut into 5 cm chunks
• 4 dried guajillo chiles stemmed and seeded
• 2 dried ancho chiles stemmed and seeded
• 1 dried chipotle chile stemmed and seeded (optional, for heat)
• 4 cloves garlic peeled
• 1 medium white onion quartered
• 2 large tomatoes quartered
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 tablespoon sea salt plus more to taste
• 2 bay leaves
• 1 litre beef stock
• 2 tablespoons apple cider vinegar
• 12 small corn tortillas
• 300 g Oaxaca or mozzarella cheese shredded
• Fresh coriander diced white onion, and lime wedges for serving

Method

 

1. Prepare the chiles: Place the stemmed and seeded dried chiles in a heatproof bowl. Pour boiling water over them until fully submerged. Let them soak for 20 minutes until they soften and become pliable. You will notice the water turning a deep, rusty red.
2. Blend the sauce: Drain the soaked chiles and transfer them to a blender. Add the garlic, quartered onion, tomatoes, cumin, oregano, black pepper, cloves, salt, and apple cider vinegar. Pour in 250 ml of the beef stock. Blend on high until you have a completely smooth, vibrant red sauce — no flecks of chile skin should remain. The aroma at this stage is incredibly fragrant and earthy.
3. Sear the beef: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of neutral oil. Pat the beef chunks dry with kitchen paper — this is crucial for a good sear. Working in batches to avoid overcrowding, sear the beef for 3-4 minutes per side until a deep, brown crust forms. The sizzling sound will tell you the pan is hot enough. Transfer the seared beef to a plate.
4. Build the birria: Pour the blended chile sauce into the hot pot. Cook for 2 minutes, stirring constantly, until it darkens slightly and smells toasted. Return the seared beef to the pot, along with any juices on the plate. Add the bay leaves and the remaining 750 ml of beef stock. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil — you will see small bubbles breaking the surface — then reduce the heat to low.
5. Simmer until tender: Cover the pot with a lid and let it simmer gently for 2.5 to 3 hours. The liquid should be at a lazy simmer, not a rolling boil. After 2 hours, check the beef: it should be fork-tender and starting to fall apart. The consommé will have darkened and reduced slightly, and the kitchen will smell richly spiced. Once tender, remove the pot from the heat. Discard the bay leaves.
6. Shred the beef and prepare the consommé: Using two forks, shred the beef directly in the pot. The meat will pull apart with almost no resistance, revealing a moist, stringy texture. Taste the consommé and adjust the salt if needed. Skim off any excess fat from the surface if you prefer a cleaner broth.
7. Assemble and fry the tacos: Heat a large frying pan or griddle over medium heat. Dip a corn tortilla into the top of the consommé (where the fat has risen) — this will help it crisp up. Place the dipped tortilla in the hot pan. Add a generous handful of shredded cheese and a few spoonfuls of shredded beef. Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted and oozing. The sound of the tortilla sizzling in the pan is music to my ears.
8. Serve immediately: Transfer the crispy tacos to a plate. Serve with small bowls of the warm consommé for dipping. Garnish with fresh coriander, diced white onion, and a squeeze of lime juice.

Notes

Oaxaca cheese is traditional, but mozzarella works well. For extra heat, include the optional chipotle chile. Skim excess fat from the consommé if desired.

I hope this recipe becomes a firm favourite in your kitchen, just as it has in mine. There is something truly special about gathering around a table with a stack of crispy tacos and a bowl of warm consommé, everyone dipping and dunking to their heart’s content. If you give this Beef Birria Tacos with Consommé a try, I would love to hear how it turns out. Leave a comment below and let me know — did you add any extra chiles? Serve it with a side of Pulled Beef Sandwich Recipe for a double beef feast? Happy cooking!