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Crispy Birria Tacos Recipe Easy Homemade with Rich Consomme Dip

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A flavorful and comforting recipe for crispy birria tacos served with a rich consomme dipping sauce, balancing tender slow-simmered beef with a crunchy tortilla shell.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo sauce
  • 4 cloves garlic, peeled
  • 1 medium white onion, quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano (Mexican oregano if possible)
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 4 cups beef broth (low sodium preferred)
  • 2 tbsp apple cider vinegar
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Vegetable oil for frying (about 2 cups)
  • Chopped fresh cilantro (optional garnish)
  • Diced white onion (optional garnish)
  • Fresh lime wedges (optional garnish)
  • Sliced radishes (optional garnish)

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Soak in hot water for 15-20 minutes until softened.
  2. Drain soaked chiles and blend with chipotle pepper, garlic cloves, quartered onion, cumin, oregano, smoked paprika, apple cider vinegar, and 1 cup beef broth until smooth. Add more broth if needed.
  3. Pat beef chunks dry and season with salt and pepper. Brown beef in a tablespoon of oil in a Dutch oven over medium-high heat, about 2-3 minutes per side.
  4. Pour chile sauce over browned beef, add remaining beef broth and bay leaves. Simmer covered on low heat for 2 to 2.5 hours until beef is tender.
  5. Remove beef and shred with forks. Strain cooking liquid through a fine mesh sieve to make consomme. Keep warm.
  6. Heat a large skillet over medium heat with a thin layer of oil. Dip a corn tortilla into consomme, place in skillet, sprinkle cheese, add shredded beef, top with more cheese. Dip a second tortilla and place on top, pressing gently.
  7. Fry each side 2-3 minutes until golden and crispy and cheese is melted. Use tongs to flip carefully. Drain on paper towels.
  8. Serve hot with consomme for dipping and garnish with cilantro, diced onion, and lime wedges.

Notes

Do not overcrowd the pan when frying tacos to maintain oil temperature and crispiness. Strain consomme carefully for a silky smooth dipping sauce. Adjust consomme thickness by simmering longer or adding broth. Use medium heat for frying to avoid burning tortillas. Cheese binds the taco and adds melty texture; mixing mozzarella with sharp cheddar adds tang.

Nutrition

Keywords: birria tacos, crispy tacos, consomme, Mexican recipe, beef tacos, homemade birria, easy birria recipe, comfort food

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