mexicanMexican Birria Tacos with Consomé
Crispy red-stained corn tortillas dipped in spiced chili broth, griddled with melting Oaxaca cheese and shredded slow-braised beef, served with rich consomé for dipping.
Makes: About 12 small tacos
Jump to ingredients & methodMethod
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Chile sauce
21 minutesMedium heatRemove the stems and seeds from the dried chiles, toast them in a dry pan over medium heat for 1 minute, then soak them in 500 ml of hot water for 20 minutes.
Success cueThe chiles are soft and pliable.
Watch outBurnt chiles make the sauce bitter.
- 02
Chile sauce
3 minutesBlend the chiles with 250 ml of the soaking water, the tomatoes, vinegar, 4 garlic cloves, 1 teaspoon of cumin, 3 cloves, ½ teaspoon of cinnamon and 1 teaspoon of salt.
Success cueThe sauce is completely smooth.
- 03
Browning
10 minutesHigh heatCut the beef into 5 cm cubes and brown in 1 tablespoon of oil in a heavy pot over medium-high heat, in batches, for 10 minutes.
Success cueThe beef is browned on all sides.
- 04
Braising
2 hours and 30 minutesLow heatAdd the chile sauce, the beef stock and 2 bay leaves, cover and simmer on low heat for 2½ hours.
Success cueThe beef falls apart when pressed.
- 05
Shredding
10 minutesLift out the beef and shred it. Skim the red fat from the top of the broth into a bowl and season the broth with salt.
Success cueThe beef is in fine shreds and the fat is in a separate bowl.
- 06
Toppings
5 minutesChop the onion and cilantro and cut the lime into wedges.
Success cueThe toppings are ready in small bowls.
- 07
Tacos
5 minutesHigh heatDip each tortilla in the red fat and place it on a hot griddle over medium-high heat. Add cheese and beef, fold, and cook for 2 to 3 minutes per side.
Success cueThe tortilla is crisp and the cheese has melted.
- 08
Serve
2 minutesServe with cups of hot broth topped with onion and cilantro, and the lime wedges.
Success cueThe broth is steaming hot for dipping.
Cooking tips
The rich consomé cup with fresh lime and cilantro is for dipping the tacos.
- • Dipping the tortillas in the rendered spiced fat creates that iconic stained red crunchy shell
Common mistakes
- • Toasting the chiles too long, which makes the sauce bitter.
- • Skipping the dip in the red fat, so the tortillas do not crisp or color.
- • Not skimming the broth, so the cups taste greasy.
Serving ideasServe with cups of hot broth for dipping, chopped onion, cilantro and lime wedges.
Potential allergens
Milk, Wheat / gluten, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How do I store birria?
Keep the shredded beef in its broth in the fridge for up to 3 days or in the freezer for up to 3 months. Bring the broth back to a boil before serving.
What if I cannot find guajillo or ancho chiles?
Use 2 tablespoons of mild chili powder and 1 teaspoon of smoked paprika in the blender. The color stays deep red, though the flavor is less fruity.
Can I use a pressure cooker?
Yes. Cook the beef with the sauce and stock at high pressure for 50 minutes, then release the pressure naturally.
