Birria Tacos with Consomé
Birria is a slow braise from Jalisco in western Mexico, traditionally made with goat. Beef birria is the version behind birria tacos, often linked to Tijuana: the meat is braised in a broth of dried chiles and spices until it falls apart, the tortillas are dipped in the red fat skimmed from the pot and fried crisp with cheese and beef, and the broth, or consomé, is served alongside for dipping. The braise takes about 3 1/2 hours, mostly hands-off, and can be made a day or two ahead.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 4 hrs 40 mins
- Total Time
- 5 hrs
- Servings
- 18 tacos
How do you make Birria Tacos with Consomé?
Simmer 8 guajillo and 3 ancho chiles with tomatoes, onion and garlic, blend with spices and vinegar, then braise 1.2 kg beef chuck in the sauce with water for 3-3 1/2 hours, until fork-tender. Shred the beef and skim the red fat. Dip corn tortillas in the fat, fill with cheese and beef, fry for 2-3 minutes a side until crisp, and serve with the hot consomé.
- Total time
- 5 hrs
- Calories
- 690 per serving
- Protein
- 52 g
- Yield
- 18 tacos
- Difficulty
- Medium
- Method
- Braising and pan-frying
Ingredients
Chile sauce
Braise
Tacos
To serve
Equipment
Large dry skillet · Medium saucepan · Blender · Fine-mesh sieve (optional) · Large Dutch oven or heavy pot with a lid · Large non-stick skillet or griddle · Splatter screen (optional)
Quick Directions
Toast the chiles
Toast the dried chiles in a dry skillet for 20-30 seconds per side.
Soften the chiles
Simmer the chiles, tomatoes, onion and garlic in 750 ml water for 10-12 minutes.
Blend the sauce
Blend the chile mixture with the spices and vinegar until smooth, then strain it.
Braise the beef
Braise the beef in the chile sauce and water, covered, for 3-3 1/2 hours until fork-tender.
Shred the beef and skim the fat
Shred the beef, skim the red fat into a bowl and keep the consomé hot.
Fry the tacos
Dip the tortillas in the red fat, fill with cheese and beef, fold and fry 2-3 minutes per side, 4 at a time.
Serve
Serve the tacos with cups of hot consomé topped with onion and coriander.
Step-by-Step Instructions
Every step for making birria tacos with consomé, written out in full.
Toast the chiles
Heat a large, dry skillet over medium heat. Toast the guajillo, ancho and árbol chiles a few at a time, pressing them flat with a spatula, for 20-30 seconds per side, until they smell toasty and darken slightly. Don't let them blacken, or the sauce will taste bitter.
Soften the chiles
Put the toasted chiles, tomatoes, onion and garlic in a medium saucepan, add 750 ml (3 cups) of the water and bring to a boil. Lower the heat and simmer for 10-12 minutes, until the chiles are soft and the tomato skins split.
Blend the sauce
Let the mixture cool for 5 minutes. Tip it, liquid included, into a blender with the cumin, oregano, pepper, cloves and vinegar. Fill the blender no more than half full, working in batches if needed, and hold the lid down with a folded towel, because hot liquid expands as it blends. Blend for 1-2 minutes, until completely smooth. For a silky consomé, pour the sauce through a fine-mesh sieve, pressing with a spoon, and discard the bits of skin left behind.
Braise the beef
Season the beef with the salt and put it in a large Dutch oven or heavy pot. Pour over the chile sauce and the remaining 500 ml (2 cups) water, and add the bay leaves and cinnamon stick. Bring to a boil over medium-high heat, then cover, turn the heat to low and simmer gently for 3-3 1/2 hours, stirring every 30-45 minutes, until the beef is fork-tender and pulls apart easily. You can also braise it, covered, in the oven at 160°C (325°F) for the same time.
Shred the beef and skim the fat
Lift the beef onto a board and shred it with 2 forks, discarding any large pieces of fat or gristle. Skim the red fat from the surface of the broth into a small bowl, taking as little broth as you can; you need about 60-80 ml (1/4-1/3 cup) for the tortillas. Remove the bay leaves and cinnamon stick, taste the consomé, add salt as needed and keep it hot over low heat. Moisten the shredded beef with a ladle of consomé.
Fry the tacos
Heat a large non-stick skillet or griddle over medium heat. Dip one side of a tortilla in the reserved fat, let the excess drip off and lay it fat side down in the pan. Scatter cheese over half, top with beef and fold it over. Repeat to cook 4 at a time, frying for 2-3 minutes per side, pressing gently, until crisp and red-gold and the cheese has melted. Keep the cooked tacos warm in a 90°C (200°F) oven while you cook the rest. Take care: any broth in the fat makes it spit hard in a hot pan, so skim from the very top, let each tortilla drip before it goes in, keep the heat at medium, use a splatter screen if you have one and keep children away from the stove.
Serve
Ladle the hot consomé into small bowls or cups and top it with chopped onion and coriander. Serve the tacos with lime wedges, for dipping into the consomé.
Recipe Tips
- Choose well-marbled chuck. Lean cuts such as round dry out over a long braise.
- If you have time, refrigerate the braise overnight. The fat sets in a firm red layer on top that is easy to lift off for frying, with no broth in it to make it spit.
- Guajillo chiles give birria its red colour and mild, fruity heat, and ancho chiles add depth. The chiles de árbol bring the heat, so add them to taste.
- Oaxaca cheese melts in long strings; low-moisture mozzarella is the closest swap.
- Season the consomé only after shredding the beef, because the broth reduces as it braises.
Variations
- Slow cooker: put the beef, strained chile sauce, remaining water, bay leaves and cinnamon in a slow cooker and cook on LOW for 8-9 hours, until fork-tender.
- Swap 500 g of the chuck for bone-in short ribs, beef shank or oxtail for a richer consomé, and add 30-45 minutes to the braise.
- Tacos de birria without cheese: fry the dipped tortillas with beef only, and top with onion and coriander.
- Birria stew: serve the shredded beef in bowls of consomé, with warm tortillas on the side.
Nutrition (per serving)
| Calories | 690 |
|---|---|
| Protein | 52 g |
| Carbs | 49 g |
| Fat | 32 g |
| Saturated fat | 13.5 g |
| Fibre | 9 g |
| Sugar | 5 g |
| Sodium | 1150 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool and refrigerate the shredded beef and the consomé within 2 hours, in separate airtight containers, for up to 4 days. Fried tacos are best eaten straight away.
- Freezer
- Freeze the shredded beef with a little consomé, and the rest of the consomé separately, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Bring the consomé to a boil and reheat the beef in a covered pan with a splash of consomé until steaming hot, 74°C (165°F), then fry the tacos fresh.
Birria Tacos with Consomé FAQs
What is birria?
Birria is a slow-braised, chile-spiced meat dish from Jalisco in western Mexico, traditionally made with goat and also with lamb or beef. Beef birria, braised until it shreds, is the version used for birria tacos, which are fried in the red fat from the pot and served with the broth, or consomé, for dipping.
What is the consomé served with birria tacos?
Consomé is the braising broth: the chile sauce and water the beef cooked in, enriched by the meat. Skim off most of the fat, season it with salt and serve it hot in cups, topped with chopped onion and coriander, for dipping the tacos or sipping.
Which cut of beef is best for birria?
Beef chuck is the easiest choice: it has enough fat and connective tissue to turn tender and juicy after about 3 hours of braising. Adding bone-in short ribs, shank or oxtail gives a richer consomé. Avoid lean cuts such as round, which dry out.
Why do my birria tacos break or turn soggy?
Dry or cold corn tortillas crack when folded, so warm them for a few seconds first. Dip only one side in the fat rather than soaking the whole tortilla in broth, and fry over medium heat until the first side is crisp before turning. A crowded pan steams the tacos instead of crisping them, so cook 4 at a time.
Can I make birria ahead?
Yes. Braise the beef up to 2 days ahead and refrigerate it in the consomé within 2 hours of cooking. The fat sets on top, which makes it easy to lift off for frying. Bring the consomé to a boil, warm the beef until steaming hot, 74°C (165°F), and fry the tacos just before serving.
Are birria tacos spicy?
Mildly. Guajillo and ancho chiles are more fruity and smoky than hot. The heat comes from the optional chiles de árbol: leave them out for a mild birria or use 4 for more heat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
