Birria Tacos with Rich Consommé: Where to Eat and How to Make Them

Why You’ll Love Beef Birria Tacos

So Flavorful

Long, slow braising turns chuck roast into melt-apart meat infused with the savory stock, dried chiles, tomatoes, onions, and warming spices. The braising liquid becomes a concentrated consomé that’s ideal for dipping.

Serve the shredded beef in warmed corn tortillas with cheese for quesabirria-style tacos, or keep them soft for a more traditional experience. Either way, the combination is irresistible.

Perfect Weekend Recipe

This dish benefits from a relaxed cooking window: braise in the oven for 2–3 hours or use a slow cooker for 8–10 hours. It’s simple to prepare but requires time, so it’s ideal for a weekend or a leisurely day at home.

Healthy

Birria tacos can be adapted to many dietary needs and offer nutritional benefits when prepared thoughtfully:

• Using soup bones creates a collagen-rich broth that adds body and minerals to the consomé.
• To make a low-carb or keto version, serve the braised beef as a stew or use low-carb tortillas or chaffles.
• Keto diners can add healthy fats with toppings like avocado or sour cream; omit dairy to keep the tacos dairy-free.

Birria Tacos Ingredients

Below are the main ingredients used to make birria tacos with consomé. See the recipe card for exact quantities.

• Olive oil (or avocado oil) for searing.
• Boneless chuck roast (bone-in works too).
• Coarse salt and ground black pepper for seasoning.
• Sweet or yellow onion, diced and caramelized for depth.
• Dried chiles (ancho, New Mexico, or guajillo) for rich chile flavor.
• Garlic, ground cumin, cinnamon sticks, and bay leaves to round out the spice profile.
• Fire-roasted diced tomatoes (canned or peeled fresh tomatoes for a smoky base).
• Chiles in adobo to add smoky heat—adjust quantity to taste.
• Fresh lime juice for brightness; sour orange or lemon can substitute.
• Beef stock or broth to braise the meat and form the consomé.

How To Make Birria Tacos

Refer to the recipe card below for precise measurements and full instructions. Key steps are summarized here.

Season and Sear Beef

• Preheat the oven to 350°F (if using the oven method).
• Season the roast with salt and pepper on all sides.
• Sear the roast in a hot, oven-safe Dutch oven with oil until browned on all sides, about 3–4 minutes per side.

Caramelize Onion

• Remove the roast, then sauté onions in the same pot until golden and caramelized.

Add Remaining Ingredients

• Add the dried chiles, bones (if using), caramelized onions, and place the roast back in the pot. Pour in tomatoes, chiles in adobo, lime juice, spices, and beef broth.

Braise in Oven

• Bring the pot to a simmer, cover, and transfer to the oven to braise until the beef is very tender, about 2–3 hours (or cook on low in a slow cooker for 8–10 hours).

Shred Meat

• Remove the roast, shred it, and keep it warm until ready to assemble tacos.

Make Birria Consommé

The consomé can be prepared two ways: strained for a clear dipping broth, or blended with the softened solids for a thicker, more flavorful sauce.

Consommé (No Solids)

• Remove cinnamon sticks, bay leaves, and any hard chili pods.
• Use a fine-mesh sieve over a bowl and press the sauce through to separate the liquid from the solids. Season to taste and keep warm for dipping.

Consommé (With Solids)

• Remove cinnamon sticks, bay leaves, and any hard pods. Blend the remaining liquids and softened solids with an immersion blender until smooth. Adjust seasoning, keep warm, and serve for dipping.

How To Serve

There are several great ways to serve birria tacos with consomé. Here are a few serving ideas:

Dipping Tacos

Serve shredded birria with warm corn or flour tortillas and a bowl of consomé for dipping. Top with melted cheese, diced onion, cilantro, and a squeeze of lime.

Quesatacos

For fried quesatacos, dip tortillas lightly in the consomé, place in a hot skillet with a little oil, add shredded beef, cheese, and onion, fold, and cook until golden and crisp. Serve with the consomé for dipping.

Hint: For more detailed quesabirria instructions, see a full quesabirria recipe.

Birria is a Mexican braised stew traditionally made with goat or lamb, though beef birria (birria de res) is now common where beef is easier to source. It originated in Jalisco and is cooked low and slow until the meat is tender, then shredded and used in stews, tacos, and more. Served with the consomé, it’s especially tasty.

Birria is typically made with lamb, goat, or beef stewed in dried chiles, tomatoes, onions, garlic, spices, broth, and often bones for extra richness.

Cool the stew, transfer to an airtight container, and refrigerate for up to 4 days.

Yes. Separate shredded meat from the juices and freeze them in separate freezer-safe containers for up to 3 months once cooled.

Yes. You can sear the meat and prepare ingredients in advance, or cook the whole recipe ahead and reheat when ready to serve.

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Birria Tacos with Consommé