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Crispy Birria Tacos Recipe Easy Homemade with Savory Consommé Dip

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A flavorful recipe for crispy birria tacos served with a rich, savory consommé dip. Slow-cooked beef is wrapped in crispy tortillas with melted cheese, perfect for dipping and enjoying a comforting meal.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4–5 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed (optional)
  • 1 cup beef broth
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Mexican oregano (dried)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil or lard for frying
  • 2 cups strained cooking liquid from the braised beef (consommé)
  • 1 teaspoon lime juice (optional)

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Soak in hot water for 15 minutes until softened.
  2. In a blender, combine soaked chiles (reserve soaking liquid), white onion, garlic, apple cider vinegar, oregano, cumin, smoked paprika, and about ½ cup soaking liquid. Blend until smooth, adding more soaking liquid if needed.
  3. Pat beef chunks dry and season with salt and pepper. Place in slow cooker or Dutch oven.
  4. Pour chile sauce over beef. Add quartered onion and 1 cup beef broth. Stir gently to coat. Cover and cook low for 8 hours or high for 4-5 hours until beef is tender.
  5. Remove beef and shred with forks. Strain cooking liquid through fine mesh sieve into bowl or pot, discarding solids. Adjust salt and stir in lime juice if using.
  6. Heat skillet over medium heat with a little oil. Dip each tortilla briefly into consommé, place on skillet, sprinkle cheese and shredded beef on one half, fold over. Cook 2-3 minutes per side until crispy and cheese melted. Flip carefully with tongs.
  7. Serve hot with consommé dip on the side. Garnish with chopped onion, cilantro, and lime wedges if desired.

Notes

Do not soak tortillas too long in consommé to avoid sogginess; a quick dip is sufficient. Strain consommé twice for clarity. Simmer consommé after straining to concentrate flavor if desired. Use medium heat when frying to avoid burning or greasiness. Leftovers store well separately in fridge for up to 4 days.

Nutrition

Keywords: birria tacos, crispy tacos, consommé dip, Mexican tacos, slow-cooked beef, easy birria recipe, homemade birria, comfort food, taco recipe

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