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Tender Birria Beef Tacos Recipe with Rich Dipping Consommé Made Easy

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Tender birria beef tacos with a rich, flavorful consommé perfect for dipping. This recipe simplifies traditional birria, delivering juicy, melt-in-your-mouth beef and crispy tortillas with authentic smoky spices.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 5 dried guajillo chilies, stemmed and seeded
  • 3 dried ancho chilies, stemmed and seeded
  • 2 dried pasilla chilies, stemmed and seeded
  • 1 cup beef broth (low sodium preferred)
  • 1 large white onion, quartered
  • 5 garlic cloves, peeled
  • 2 tbsp apple cider vinegar
  • 1 tbsp Mexican oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 2 bay leaves
  • Salt, to taste (start with 1.5 tsp)
  • 20 small corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Chopped fresh cilantro, for garnish
  • Diced white onion, for garnish
  • Lime wedges, for serving

Instructions

  1. Toast the dried guajillo, ancho, and pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, flipping occasionally. Be careful not to burn them.
  2. Soak the toasted chilies in hot water for 20 minutes until softened.
  3. Drain the chilies and transfer to a blender. Add 1 cup beef broth, apple cider vinegar, garlic cloves, quartered onion, oregano, cumin, smoked paprika, and black pepper. Blend until smooth. Add more broth if too thick.
  4. Strain the chili sauce through a fine mesh sieve to remove bits and seeds for a silky consommé base.
  5. Pat the beef chunks dry with paper towels. In a Dutch oven over medium-high heat, add a splash of oil and brown the beef on all sides, about 3-4 minutes per side.
  6. Pour the chili sauce over the beef in the pot. Add bay leaves and salt. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2.5 to 3 hours until beef is fork-tender.
  7. Remove beef chunks and shred with two forks. Keep the pot on low heat to simmer the consommé, skimming excess fat from the surface.
  8. Heat a skillet or griddle over medium heat. Dip each tortilla briefly into the consommé, then place on the skillet.
  9. Add a generous handful of shredded beef and cheese to each tortilla, fold, and cook for 2-3 minutes per side until crispy and cheese melts.
  10. Serve tacos garnished with chopped cilantro, diced onions, and lime wedges alongside warm consommé for dipping.

Notes

Keep consommé warm on the stove for best dipping experience. If consommé thickens, add hot water or broth to loosen. Use fresh corn tortillas for best texture. For gluten-free, ensure broth and tortillas are corn-based. Dairy-free option: omit cheese or substitute with sliced avocado.

Nutrition

Keywords: birria beef tacos, birria recipe, beef tacos, consommé, Mexican tacos, slow-cooked beef, dipping sauce, easy birria, party tacos

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