Homemade Beef Birria Tacos With Consommé

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Birria tacos have exploded in popularity, taking social media by storm with their rich, flavorful consomé for dipping and crispy, cheese-filled tortillas. Originally hailing from Jalisco, Mexico, birria traditionally uses slow-cooked goat meat. Today, variations abound, with beef being a popular substitute. This recipe, inspired by the wisdom of Reddit cooks, delivers an incredible birria taco experience at home.


For the Birria

Homemade] Beef Birria Tacos
Homemade] Beef Birria Tacos

2 pounds beef chuck roast, cut into bite-sized pieces

  • 6 guajillo chiles, deseeded and roughly chopped
  • 4 ancho chiles, deseeded and roughly chopped
  • 3 pasilla chiles, deseeded and roughly chopped
  • 2 cloves garlic
  • 1 small white onion, roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black peppercorns
  • 3 whole cloves
  • 1 cinnamon stick
  • 4 cups beef broth
  • 1/2 cup apple cider vinegar
  • Salt, to taste

  • For the Consomé

  • The leftover cooking liquid from the birria
  • For Serving

    Corn tortillas

  • Queso fresco, crumbled
  • Chopped white onion
  • Chopped cilantro
  • Lime wedges

  • Directions:

    1. Roast the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles until fragrant, about 5 minutes per side. Be careful not to burn them. Transfer the chiles to a bowl and cover with hot water for at least 30 minutes, allowing them to soften.

    2. Blend the Adobo: While the chiles soak, combine the garlic, onion, thyme, cumin, oregano, black peppercorns, cloves, and cinnamon stick in a blender. Drain the softened chiles, reserving some of the soaking liquid, and add them to the blender with the beef broth and apple cider vinegar. Blend until you have a smooth sauce, adding reserved soaking liquid if needed to achieve a desired consistency.

    3. Slow Cooker Magic: In a slow cooker, combine the beef chuck roast with the blended adobo sauce. Season generously with salt. Cook on low for 8-10 hours, or until the beef is very tender and easily shreds with two forks.

    4. Consomé Time: Once the beef is cooked, remove it from the slow cooker with a slotted spoon and set aside. Strain the remaining cooking liquid into a pot, discarding the solids. This flavorful liquid is your consomé, perfect for dipping your birria tacos.

    5. Shred and Crisp: Shred the cooked beef with two forks. Heat a cast iron skillet or griddle over medium heat. Add a little bit of fat rendered from the cooking liquid to the pan. Dip a corn tortilla in the consomé, allowing it to soak up some of the delicious broth. Place the tortilla in the hot pan and cook until crispy on both sides. Add a generous amount of shredded birria and top with queso fresco. Fold the tortilla in half and cook for another minute or two, until the cheese is melted and gooey.

    6. Assemble and Enjoy: Repeat step 5 to cook as many tacos as you like. Serve with the remaining consomé for dipping, chopped white onion, chopped cilantro, and lime wedges.

    Nutrition Facts

    (Approximate values per serving, without considering toppings)

    Calories: 500

  • Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 80mg
  • Sodium: 500mg
  • Carbohydrates: 30g
  • Protein: 40g

  • Please note: This is just an estimate, and the actual nutritional content of your birria tacos will vary depending on the specific ingredients you use.


    Birria tacos are a flavor explosion waiting to happen. The combination of slow-cooked, tender birria meat, crispy tortillas, and rich consomé creates a truly unforgettable culinary experience. This recipe, inspired by the collective wisdom of Reddit cooks, offers a delicious and approachable way to bring birria tacos to your own kitchen.

    Now You’re a Birria Taco Pro: 5 FAQs

    1. What cut of beef can I substitute for chuck roast?

    Chuck roast is a great choice for birria because it becomes beautifully tender during slow cooking. However, you can substitute another well-marbled cut like beef shoulder or brisket.

    2. Can I make birria tacos without a slow cooker?