Crispy Birria Tacos with Consomé for Dipping Tips, FAQ & printable recipe

Tips for success

To get the crispiest tacos, make sure your skillet or griddle is fully preheated before adding the tortillas. The oil should shimmer but not smoke. Press down on the folded tacos with a spatula to ensure even browning.

For an extra-crispy texture, you can brush a little more chili oil on the outside of the tacos while they cook. Serve the tacos immediately after cooking, as they are best when hot and crunchy.

When reheating leftover tacos, place them in a dry skillet over medium heat for a few minutes per side to restore crispness. Avoid using the microwave, as it will make them soggy.

The consommé can be reheated on the stovetop or in the microwave. If the consommé has thickened too much, add a splash of beef broth or water to thin it out. For a fun twist, use the leftover consommé as a base for a soup or stew.

Variations

• Chicken Birria: Substitute the beef with 2 pounds of boneless, skinless chicken thighs. Reduce the braising time to about 1.5 hours, or until the chicken is cooked through and easily shreds. The consommé will be lighter but still flavorful.
• Vegetarian Birria: Replace the beef with roasted portobello mushrooms or jackfruit. Use vegetable broth instead of beef broth. The mushrooms add a meaty texture, while the chile sauce provides the rich, smoky flavor.
• Spicy Birria: Add an extra chipotle in adobo or a teaspoon of chipotle powder to the chile sauce for more heat. You can also include a chopped habanero or serrano pepper, but be careful—it will be fiery.
• Birria Quesadillas: Instead of folding the tortillas, layer two tortillas with cheese and beef, then grill until crispy, like a quesadilla. Cut into wedges and serve with consommé for dipping.

Storage and make-ahead

Fridge

Store leftover birria and consommé in separate airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

Freezer

Freeze the shredded beef and consommé in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the consommé on the stovetop over medium heat until simmering. Crisp the tacos in a dry skillet over medium heat for 2-3 minutes per side.

Store leftover tacos and consommé separately in airtight containers in the refrigerator. The tacos will keep for up to 3 days, and the consommé for up to 4 days. To reheat, warm the consommé on the stovetop and crisp the tacos in a dry skillet. The tacos may lose some crispness, but they'll still be delicious.

The beef can be braised a day or two ahead of time. Let it cool completely, then refrigerate the beef in the consommé. When ready to serve, reheat the beef and consommé, then assemble and crisp the tacos. The chile sauce can also be made ahead and stored in the refrigerator for up to 3 days.

Serving ideas

Serve the birria tacos as the main event for a casual dinner or a festive gathering. Arrange the crispy tacos on a large platter and serve the consommé in individual bowls for dipping.

Garnish with fresh cilantro and diced onion, and offer lime wedges on the side. The tacos are meant to be dipped into the consommé before each bite, so make sure everyone has a bowl of the rich broth.

For a complete meal, consider serving the tacos with a simple side of Mexican rice or a fresh salad. The consommé can also be served as a soup alongside the tacos.

This dish is best enjoyed immediately, while the tacos are still crispy and the cheese is gooey. If you're hosting a party, set up a taco bar with all the fixings and let guests assemble their own.

Frequently asked questions

Recipe card

Crispy Birria Tacos with Consomé for Dipping

Prep 30 minCook 4 hRest 10 minTotal 4 h 40 minServes 5

Ingredients

• 1 lb beef chuck roast
• 1 lb beef short ribs
• 4 dried guajillo chiles
• 2 ancho chiles
• 1 chipotle in adobo
• 1 onion, quartered
• 4 cloves garlic
• 1 stick cinnamon
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• 800 ml beef broth
• 10 corn tortillas
• 250 g Queso Oaxaca, shredded
• Chopped cilantro, for serving
• Diced onion, for serving
• Lime wedges, for serving

Instructions

1. Remove the stems and seeds from the guajillo and ancho chiles. Place the chiles in a bowl and cover with hot water; let soak for 20 minutes until softened. In a blender, combine the rehydrated chiles, chipotle in adobo, onion, garlic, cinnamon, cumin, oregano, and half of the beef broth. Blend until completely smooth, about 2 minutes. Pour the mixture into a large pot or slow cooker.
2. Add the beef chuck roast and short ribs to the pot with the chile sauce. Pour in the remaining beef broth, ensuring the meat is mostly submerged. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook for 4 hours, until the meat is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
3. Remove the beef from the pot and let it rest on a cutting board for at least 10 minutes. Once cool enough to handle, shred the meat with two forks, discarding any large pieces of fat. Skim the fat from the top of the consommé and reserve it in a separate bowl for dipping tortillas.
4. Heat a large skillet or griddle over medium-high heat. Dip each corn tortilla into the reserved chili oil (the fat skimmed from the consommé), coating both sides. Place the tortillas on the hot griddle. On one half of each tortilla, sprinkle a generous amount of shredded Oaxaca cheese and a portion of the shredded beef.
5. Once the cheese is melted and the bottom of the tortilla is golden and crispy, fold the tortilla over to form a taco. Press down gently with a spatula and cook for another 1-2 minutes per side, until both sides are deeply golden and crisp. Repeat with the remaining tortillas, cheese, and beef.
6. Ladle the remaining consommé into serving bowls. Garnish with chopped cilantro and diced onion. Serve the crispy tacos immediately alongside the consommé, with lime wedges on the side for squeezing over the tacos and into the broth.

Contains: milk, gluten

Estimated nutrition per serving

Calories

650

Protein

42 g

Carbohydrates

35 g

Fat

38 g

Fiber

6 g

Sugar

5 g

Automatic estimate from the ingredient list, not laboratory-verified.