Here’s an authentic recipe for Birria Tacos with Consomé—a rich, flavorful Mexican dish from Jalisco, traditionally made with goat meat but often with beef or lamb too. It’s a slow-cooked stew of meat and chilies served with tacos dipped into the broth (consomé).
Authentic Birria Tacos with Consomé Recipe
Ingredients
For the Birria (Meat and Marinade)
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3 lbs beef chuck roast or beef short ribs (or a mix with goat or lamb if available)
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5 dried guajillo chilies, stemmed and seeded
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3 dried ancho chilies, stemmed and seeded
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2 dried pasilla chilies, stemmed and seeded
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4 cloves garlic
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1 medium white onion, quartered
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2 medium tomatoes, quartered
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2 tsp dried oregano (preferably Mexican oregano)
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1 tsp ground cumin
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1 tsp black peppercorns
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1 tsp smoked paprika (optional)
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4 cloves
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1 cinnamon stick (about 2 inches)
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2 bay leaves
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1/4 cup apple cider vinegar
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Salt to taste
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4 cups beef broth or water
For the Tacos
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Corn tortillas
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Chopped white onion
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Fresh cilantro, chopped
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Lime wedges
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Queso fresco or shredded cheese (optional)
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Cooking oil or beef fat for frying
Instructions
1. Prepare the chilies
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Toast the dried chilies lightly in a hot dry skillet for about 1-2 minutes until fragrant (be careful not to burn).
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Soak them in hot water for 20 minutes until softened.
2. Make the chili sauce
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In a blender, combine the soaked chilies (with some soaking water), garlic, onion, tomatoes, oregano, cumin, black pepper, smoked paprika, cloves, cinnamon stick, and apple cider vinegar.
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Blend until you get a smooth sauce.
3. Marinate the meat
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Place the beef in a large bowl or pot.
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Pour the chili sauce over the meat, making sure it’s well coated.
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Cover and marinate for at least 2 hours or overnight in the fridge for best flavor.
4. Cook the birria
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Transfer the meat and marinade into a large pot or slow cooker.
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Add the bay leaves and beef broth (or water) to cover the meat.
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Bring to a boil, then reduce heat to a low simmer.
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Cover and cook for 3-4 hours on stovetop, or 6-8 hours on low in slow cooker, until meat is very tender and falling apart.
5. Prepare the consomé
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Once the meat is done, remove it from the pot and shred it with forks.
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Strain the broth to remove solids; this is your consomé.
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Adjust seasoning with salt if needed.
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Keep warm.
6. Make the tacos
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Heat a skillet or griddle with a little oil or beef fat.
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Dip each tortilla quickly into the consomé broth, then place on the skillet.
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Add shredded birria meat and some cheese (optional) on one half of the tortilla.
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Fold the tortilla and cook until crisp and the cheese melts, flipping carefully.
7. Serve
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Serve tacos hot with a small bowl of warm consomé for dipping.
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Garnish tacos with chopped onion, cilantro, and squeeze fresh lime juice on top.
Tips
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For more authentic flavor, try goat meat if you can find it.
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Some people add a splash of consommé inside the taco before folding for extra juiciness.
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Leftover consomé can be served as a rich, spicy soup.