Crispy Birria Tacos with Chuck Roast and Consomé
Make the ultimate birria tacos at home. Tender chuck roast braised in a rich chile broth, griddled with Oaxaca cheese and served with a side of savory consomé.
If you have been looking for the ultimate guide to birria tacos, look no further. This recipe transforms a humble chuck roast into succulent, shredded beef braised in a deep, brick-red broth made from toasted guajillo and ancho chiles.
While some call these quesabirria tacos when they are loaded with melted Oaxaca cheese, the heart of the dish is the slow-cooked meat and the fat-slicked consomé. We don't take shortcuts with the chiles, but the process is straightforward enough to be considered easy birria tacos for a weekend project.
The secret is all in the finish: dipping corn tortillas into the top layer of the broth to coat them in chili oil before they hit the hot griddle. This creates that signature stained-orange, shatteringly crisp shell that separates a standard taco from a masterpiece.
Ingredients
The Braise
- 3 lbs (1.4kg) beef chuck roast, cut into 3-inch chunks
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 chipotle chiles in adobo
- 1 large white onion, halved
- 6 cloves garlic, peeled
- 1 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp ground cumin
- 4 cups beef bone broth
- 2 tbsp apple cider vinegar
- Kosher salt and black pepper to taste
The Tacos
- 16-20 small corn tortillas
- 12 oz (340g) Oaxaca cheese or Monterey Jack, shredded
- 1 bunch fresh cilantro, chopped
- 1 small white onion, finely diced
- Lime wedges for serving
Instructions
- 1
Season the beef chunks generously with salt and pepper, then sear in a large Dutch oven over medium-high heat until browned on all sides; remove meat and set aside.
- 2
In the same pot, lightly toast the dried guajillo and ancho chiles for 1-2 minutes until fragrant, being careful not to burn them.
- 3
Add the halved onion, garlic, tomato paste, cinnamon, oregano, and cumin to the pot, stirring for 2 minutes to release the aromatics.
- 4
Pour in the beef broth and vinegar, bring to a simmer, and cook for 10 minutes until the chiles are soft.
- 5
Transfer the broth and solids to a blender, add the chipotle chiles, and blend until completely smooth; strain back into the pot if you want a refined consomé.
- 6
Return the seared beef to the pot, cover tightly, and braise on low heat (or in a 300°F/150°C oven) for 3 to 3.5 hours until the meat shreds effortlessly with a fork.
- 7
Remove the meat, shred it finely, and toss with a splash of the braising liquid; keep the remaining broth (the consomé) simmering on the stove.
- 8
Heat a non-stick skillet or griddle over medium heat. Dip a corn tortilla into the top of the consomé to coat it in the red fat, then lay it on the griddle.
- 9
Top the tortilla with a handful of cheese and a portion of shredded beef. Fold in half and cook until the cheese is melted and the shell is crispy and stained deep orange.
- 10
Serve the tacos hot with chopped cilantro and onion, with small bowls of the hot consomé on the side for dipping.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 845 kcal
- Protein
- 54 g
- Carbs
- 41 g
- Fat
- 51 g
- Fiber
- 8 g
- Sugar
- 4 g
- Sodium
- 1180 mg
Tips
- → Don't skim the fat. The oil floating on top of the broth is what fries the tortilla and gives it that iconic color and crunch.
- → If you can't find Oaxaca cheese, use a high-quality Monterey Jack or Muenster for a similar melt.
- → Strain the sauce through a fine-mesh sieve after blending for a silky consomé that doesn't have any gritty chile skin fragments.
FAQ
What is the best cut of meat for birria tacos?
Chuck roast is ideal because it has plenty of fat and connective tissue that breaks down during the long braise, resulting in juicy, tender shredded beef.
How do I make my taco shells extra crispy?
The key is dipping the tortilla in the fat layer at the top of the consomé before griddling. The oil fries the corn tortilla much better than dry heat or butter would.
Can I make birria tacos in a slow cooker?
Yes. After blending the sauce, combine everything in a slow cooker and cook on low for 8 hours or high for 4-5 hours until the beef is tender.
Why is my consomé bitter?
Bitterness usually comes from over-toasting the dried chiles or leaving the seeds in. Toast them just until they smell nutty, and ensure all seeds are discarded.
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