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Flavorful Birria Tacos Recipe with Rich Consommé and Melted Cheese

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Tender, spiced beef chuck slow-cooked in a rich chili marinade, served in crispy corn tortillas with melted Oaxacan cheese and a savory consommé for dipping. A comforting and flavorful Mexican classic perfect for gatherings.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 4 garlic cloves, peeled
  • 1 small white onion, quartered
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 cups beef broth (preferably low sodium)
  • 2 tbsp apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 12 small corn tortillas
  • 8 oz Oaxacan cheese, shredded
  • Chopped white onion, for garnish
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Optional: Mexican hot sauce or salsa roja
  • Optional: Radishes, thinly sliced

Instructions

  1. Toast the dried guajillo and ancho chilies lightly in a hot, dry skillet for 1-2 minutes until fragrant but not burnt. Soak them in hot water for 15 minutes until softened.
  2. Drain the chilies, reserving about 1 cup of soaking liquid. In a blender, combine soaked chilies, garlic, onion, oregano, cumin, cinnamon, cloves, apple cider vinegar, and beef broth. Blend until smooth, adding soaking liquid as needed. Season with salt and pepper.
  3. Place beef chunks in a Dutch oven and pour chili marinade over them. Stir to coat. Cover and simmer on low heat for 1.5 to 2 hours until beef is fork-tender, stirring occasionally and adding water or broth if sauce reduces too much.
  4. Remove beef and shred with two forks. Strain cooking liquid through a fine mesh strainer to remove solids, reserving consommé for dipping.
  5. Heat a skillet or griddle over medium heat. Dip each corn tortilla briefly into consommé, place on skillet, sprinkle shredded cheese over half, add shredded beef, and fold tortilla in half. Cook 2-3 minutes per side until crispy and cheese melts. Flip carefully with tongs.
  6. Serve tacos hot with chopped onion, cilantro, lime wedges, and a small bowl of consommé for dipping. Add hot sauce or radishes if desired.

Notes

Toast chilies carefully to avoid bitterness. Keep consommé warm while assembling tacos. Dip tortillas in consommé before crisping for best flavor and texture. Use Oaxacan cheese for authentic melt; mozzarella is a good substitute. For a vegetarian version, substitute beef with roasted mushrooms or jackfruit and use vegetable broth.

Nutrition

Keywords: birria tacos, consommé, Oaxacan cheese, Mexican tacos, slow-cooked beef, spicy tacos, comfort food, gluten-free tacos

Find it online: https://gleamgulp.com/flavorful-birria-tacos-recipe-with-rich-consomm-e-and-melted-cheese/