Spicy Birria Tacos Consome: 3 Hours of Flavor

Oh my goodness, if there’s one dish that makes my heart sing and my taste buds do a happy dance, it’s birria tacos. That rich, flavorful stew and the dipping broth, the consomé, it’s just pure magic! I remember the first time I had *real* birria tacos – it was at a tiny little food truck tucked away in a neighborhood I barely knew, and it completely blew me away. That incredible depth of flavor, the tender shredded meat, and that glorious, savory dipping sauce… I knew right then I had to figure out how to recreate that perfection in my own kitchen. This authentic birria tacos consome recipe is the culmination of a lot of recipe testing, a little bit of luck, and a whole lot of love for true Mexican cooking. Get ready, because we’re about to make something spectacular!

Why You’ll Love This Birria Tacos Consome Recipe

Seriously, this recipe is a game-changer. You’ll adore it because:

• It’s the real deal – wonderfully authentic flavor that transports you straight to Mexico.
• The depth of flavor in the birria stew and the consomé is just unreal.
• You can totally adapt it! Use your stovetop, a slow cooker, or even a pressure cooker.
• There’s something so satisfying about making this amazing dish from scratch.

Authentic Birria Recipe Ingredients

Okay, don’t let the list scare you! We’re making something truly special here, and these ingredients are definitely worth seeking out. They’re what give our birria tacos consome that unforgettable, authentic flavor. Trust me, a little bit of effort finding them goes a LONG way!

Here’s what you’ll need:

• 3-4 lbs beef chuck roast, cut into big chunks (Chuck roast is my go-to; it gets so tender and flavorful!)
• 6-8 dried guajillo chiles, stems and seeds removed (These give a lovely mild heat and deep red color.)
• 3-4 dried ancho chiles, stems and seeds removed (Anchos add a wonderful smoky sweetness – like a Mexican raisin!)
• 2-3 dried chiles de arbol (optional, for heat), stems and seeds removed (Only if you like a good kick!)
• 1 large white onion, roughly chopped (Yellow or sweet works too, but white is classic.)
• 6-8 cloves garlic, peeled (Don’t be shy with the garlic!)
• 2-3 Roma tomatoes, quartered (They break down nicely when cooked.)
• 1/4 cup apple cider vinegar (This brightens up all those rich flavors.)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 2 bay leaves
• 1 tsp black peppercorns
• 4-6 cups beef broth or water (plus more if needed – just enough to cover the meat.)
• 2 tbsp olive oil
• Salt to taste (Always taste and adjust!)
• 24-30 corn tortillas (For dipping and of course, tacos!)
• 2 cups shredded Oaxacan cheese or Monterey Jack (For that melty, cheesy goodness.)
• 1/2 cup finely chopped white onion (For topping.)
• 1/2 cup chopped fresh cilantro (Adds that perfect fresh zing!)
• Lime wedges for serving (Essential for cutting through the richness!)

Crafting the Perfect Birria Stew

Alright, now for the fun part! This is where all those amazing ingredients come together to create that deeply flavored birria stew that’s the heart of our birria tacos consome. It might seem like a few steps, but trust me, it’s totally doable and so, so worth it. If you love crockpot beef recipes, you’re going to fall hard for this stew! And hey, if you’re curious about slow cooker magic, check out this recipe for slow cooker black bean burritos too!

Rehydrating and Toasting the Chiles

First things first, let’s get these dried chiles ready. Toasting them in a dry skillet for just a minute or two until they smell fragrant seriously wakes them up! Then, pop them into a bowl, cover with hot water, and let them soak for about 20-30 minutes until they’re nice and soft. This is super important so they blend up smooth.

Browning the Beef and Sautéing Aromatics

Grab a big pot or your favorite Dutch oven and heat up a little olive oil over medium-high heat. We want to get a good sear on those beef chunks – do it in batches so they don’t steam. That golden-brown crust? That’s flavor, my friends! Once the beef is browned, set it aside. Now, toss in your chopped onion, garlic, and tomatoes into the same pot and let them get nice and soft, about 5-7 minutes. It builds up such a fantastic base!

Blending the Birria Sauce

Time to make that magic sauce! Drain your softened chiles, but save a little bit of that soaking liquid just in case. Into the blender go the chiles, those sautéed veggies, apple cider vinegar, cumin, oregano, cloves, cinnamon, peppercorns, and a cup of beef broth. Blend it all up until it’s super smooth. If it seems too thick, just add a splash more broth. You want it pourable, not paste-like.

Simmering the Birria to Perfection

Okay, beef back into the pot! Pour that gorgeous blended sauce all over the meat. Add your bay leaves and enough extra beef broth or water to just barely cover everything. Give it a good stir, season with salt, and bring it up to a boil. Then, turn the heat down low, cover it up tight, and let it simmer. For the stovetop, this usually takes 3-4 hours, or until the beef is melt-in-your-mouth tender. If you’re using a slow cooker, cook on low for 6-8 hours or high for 3-4. A pressure cooker? You’re looking at about 60-75 minutes. While it simmers, that wonderful aroma filling your kitchen is the promise of amazing birria tacos consome!

Preparing the Birria Consomé and Shredding the Meat

Now that our beef is fall-apart tender, it’s time for the really crucial steps that seal the deal for our birria tacos consome! First, carefully lift that beautifully cooked beef out of the pot and set it aside on a plate or cutting board. Then, strain all that glorious cooking liquid through a fine-mesh sieve into a separate bowl or pot. This liquid, my friends, is your rich, flavorful consomé! Discard the solids left in the sieve – they’ve done their job. Taste that consomé. Is it salty enough? Does it need another pinch of cumin? This is your moment to make it absolutely perfect. We want that birria tacos consome to be singing! For an extra dose of birria deliciousness, you can check out my favorite birria tacos recipe for more inspiration!

Assembling Your Quesabirria Tacos

Okay, the birria stew is cooked, the consomé is seasoned to perfection, and now it’s time to turn all this goodness into those ridiculously delicious quesabirria tacos we’ve been dreaming about! This is where the magic really happens, and it’s surprisingly simple. You’ll want to have your shredded birria meat and your Oaxacan or Monterey Jack cheese all ready to go. This is the stage where the rich birria tacos consome really shines as a dipping sauce, and it’s what makes these tacos so special!

Here’s how I like to do it:

First, grab a large skillet or flat griddle and get it nice and hot over medium heat. You don’t need any extra oil here! Take a corn tortilla and dip one side into that gorgeous, warm consomé. Just a quick dip is all you need – you don’t want it to get soggy, just nicely coated. Lay that consomé-dipped tortilla, dipped side down, onto the hot skillet. Immediately sprinkle a generous amount of that shredded cheese over one half of the tortilla, then pile on some of that tender, shredded birria meat. Fold the other half of the tortilla over the filling, kind of like a taco. Cook it for a couple of minutes on each side until the cheese is all melty and gooey and the tortilla is beautifully golden brown and just starting to get a little crispy. Oh, that sound! That’s the sound of success right there!

Serving Your Birria Tacos with Consomé

Alright, the moment of truth! Serve these beauties up immediately while they’re hot and bubbly. That melty cheese is best when it’s just come off the skillet. Don’t forget to give everyone a little bowl of that rich, fragrant birria tacos consome for dipping – it’s non-negotiable and frankly, the best part! A sprinkle of fresh cilantro and that finely chopped white onion adds a pop of freshness, and a squeeze of lime just cuts through all that incredible richness. Seeing your friends and family dive into these is just the most satisfying feeling!

Tips for Perfect Birria Tacos Consomé

Alright, let’s talk about making sure your birria tacos consome turns out absolutely perfect every single time. I’ve learned a few things along the way, and sharing them with you is the best way to guarantee success! First off, quality ingredients really matter here – don’t skimp on those chiles!

Here are my little secrets to making the best **birria tacos consome**:

• Don’t rush the simmer: Seriously, low and slow is the way to go. That long simmer is what makes the beef so tender and infuses the broth with all that amazing flavor.
• Taste, taste, taste! Your palate is your best tool. Taste the consomé and the stew before serving and adjust salt, spices, or even a tiny splash of vinegar if needed.
• Fat is flavor: While you can skim fat off the consomé if you prefer a cleaner broth, a little bit of that rendered fat actually adds incredible richness to the flavor. My tip? Skim most of it, but leave a little behind.
• Tortilla dipping tip: When you dip your tortilla for the tacos, don’t soak it for too long, or it’ll get mushy. Just a quick dip and right onto the hot pan!
• Spice it up! If you love heat, don’t be afraid to add those chiles de arbol, or even a pinch of cayenne pepper to the sauce. A little bit of heat makes everything better! For more taco inspiration, check out these delicious fish tacos!

Frequently Asked Questions About Birria Tacos

Got questions about making this amazing birria? I’ve got you covered! Here are some of the things I get asked most often about whipping up these incredible birria tacos and that delicious consomé.

What exactly *is* birria?

Birria is a traditional Mexican stew, usually made with goat or lamb, slow-cooked in a rich, flavorful broth with chiles and spices. We’re making a de res (beef) version here because it’s super accessible, but the cooking method and amazing flavor profile are totally authentic!

Can I make these birria tacos even spicier?

Oh, absolutely! If you love heat, definitely add those optional chiles de arbol when you’re rehydrating the chiles. You could also add a pinch of cayenne pepper to the sauce blend, or even a dash of your favorite hot sauce to the finished consomé. Don’t be shy if you like a good kick!

How long does birria *really* take to cook?

The beauty of birria is that it’s a “low and slow” kind of dish. On the stovetop, plan for about 3-4 hours of simmering until the beef is fall-apart tender. If you’re using a slow cooker, it’ll take 6-8 hours on low. A pressure cooker is your friend if you’re short on time – usually around an hour! That long cook time is key to developing all that amazing flavor.

What kind of meat is best for birria tacos?

For *birria de res* (beef birria), chuck roast is my absolute favorite. It has great marbling which means it gets super tender and juicy after slow cooking. You could also use beef short ribs or even brisket! The key is a cut that benefits from long, slow cooking to break down and become incredibly flavorful. For more Mexican flavor ideas, you might like this recipe for a Mexican chicken marinade!

Nutritional Information

Alright friends, let’s talk about what’s going into these amazing birria tacos! I’ve estimated the nutritional info per serving (which is about 2 tacos), but remember, this can totally change depending on the exact ingredients you use and how much you load them up! These numbers are just a general idea:

2 tacos (approximate):

• Calories: 450
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 5g
• Protein: 25g
• Cholesterol: 90mg
• Sodium: 600mg

Share Your Birria Tacos Creation!

Now that you’ve whipped up some incredible birria tacos, I’d just love to hear all about it! Did you try it in the slow cooker? Did you add extra chiles? Please share your experience in the comments below – or even better, leave a star rating! I also love seeing your creations, so feel free to tag me if you share photos! For more about my kitchen adventures, you can always check out my about page!

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