Beef birria queso tacos with rich consomé—bold, cheesy, tender, juicy, and perfect for dipping. A flavor-packed Mexican street food favorite.
Why You’ll Love This Recipe
- Rich And Flavorful: A deep, smoky chili-based broth infuses the beef with bold flavors.
- Comfort Food At Its Best: Melted cheese, crispy tortillas, and tender beef create the perfect bite.
- Street Food Vibes: Recreates the popular taco truck favorite right in your kitchen.
- Perfect For Gatherings: Makes enough for sharing and impressing guests.
- Dippable Delight: The consomé is more than a sauce—it’s a full-on flavor explosion.
- Customizable Heat: Adjust the chilies to control the spice level.
- Freezer-Friendly: Makes great leftovers and reheats beautifully.
- Weekend Project: Rewarding cooking experience that yields incredible results.
- Authentic Appeal: Uses traditional dried Mexican chilies for genuine flavor.
- Cheesy, Crispy, Juicy: The ultimate trifecta of textures in every taco.
Ingredients
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 tablespoon vegetable oil
- 2 pounds beef chuck roast, cut into chunks
- Salt and pepper to taste
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
- 1/4 cup white vinegar
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onions and cilantro for garnish
- Lime wedges for serving
Directions
- Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Transfer the toasted chiles to a bowl, cover with hot water, and soak for 15 minutes.
- In a large pot or Dutch oven, heat vegetable oil over medium-high. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
- In the same pot, add chopped onions and garlic. Sauté until translucent, about 5 minutes.
- Drain the soaked chiles and blend them with the onion-garlic mixture, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of beef broth until smooth.
- Return the sauce to the pot, add the beef back in, and pour in the remaining broth and bay leaves. Stir to combine.
- Cover and simmer on low for 3 hours, or until beef is fork-tender. Skim off excess fat and reserve for frying.
- Shred the beef and keep it warm in the consomé.
- Heat a skillet and brush with reserved fat. Dip tortillas in consomé, place in the skillet, and top with beef and cheese.
- Fold and cook until crispy and cheese is melted, about 2–3 minutes per side.
- Serve hot with a small bowl of consomé for dipping. Garnish with onions, cilantro, and lime.
Servings And Timing
Servings: 6
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Calories Per Serving: Approximately 490 kcal
Variations
- Use Lamb Or Goat instead of beef for a more traditional birria approach.
- Swap Cheese Types such as Monterey Jack or cheddar for different melty textures.
- Add Heat by including arbol chilies in the sauce.
- Try Flour Tortillas if you prefer a softer bite.
- Make It In The Slow Cooker: Sear beef and combine ingredients in a slow cooker for 8 hours on low.
- Vegetarian Option: Use mushrooms and beans with vegetable broth and the same spices.
- Use As A Stew: Skip the taco step and serve the beef and consomé as a bowl of birria stew.
- Turn Into Quesadillas using larger tortillas and pressing them on a griddle.
- Freeze Extra Filling for quick weeknight birria taco meals.
Storage/Reheating
Storage:
Store leftover shredded beef in an airtight container with some consomé to keep it moist, refrigerated for up to 4 days.
Reheating:
Reheat on the stovetop over low heat, adding a splash of broth if needed. For tacos, reheat on a skillet to restore crispiness. The consomé can be microwaved or simmered gently.
FAQs
What Is Birria?
Birria is a traditional Mexican stew made from meat (typically goat, lamb, or beef) braised in a rich, spiced chili sauce until tender.
Can I Make Birria In An Instant Pot?
Yes, cook on high pressure for about 45 minutes with natural release. It significantly reduces the cooking time.
What’s The Best Meat Cut For Birria?
Beef chuck roast is ideal due to its marbling and tenderness after slow cooking.
Is Birria Spicy?
It can be mildly spicy. You can control the heat by reducing or omitting certain chiles like pasilla or adding hotter ones like chile de arbol.
Can I Freeze Birria?
Absolutely. Store in airtight containers with broth and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Use Store-Bought Chile Paste?
You can, but the flavor won’t be as rich or authentic as using whole dried chiles.
What’s The Difference Between Birria Tacos And Regular Tacos?
Birria tacos are dipped in a chili broth (consomé), stuffed with braised meat and cheese, then crisped on a skillet. Regular tacos are simpler and often not fried or dipped.
Can I Make It Ahead?
Yes, birria actually tastes better the next day as the flavors deepen. Make a day ahead and reheat before serving.
What Cheese Works Best?
Oaxaca cheese is traditional, but mozzarella, Monterey Jack, or even cheddar can be used for a melty texture.
Do I Have To Dip The Tortillas In The Broth?
No, but it adds flavor and helps crisp the tacos. Skipping it still results in tasty tacos, just less indulgent.
Conclusion
Beef Birria Queso Tacos With Consomé are more than just a trend—they’re a deep, delicious journey into Mexican comfort food. With tender beef, rich chili flavor, and the irresistible crispy-cheesy taco finish, this recipe is sure to become a favorite in your kitchen. Whether you’re recreating your favorite taco truck experience or looking to impress guests, birria tacos deliver every time.
Explore More Flavor-Packed Creations
If you’re craving more bold, satisfying bites after trying our Beef Birria Queso Tacos With Consomé, check out these equally drool-worthy recipes from our collection. For a creative spin on taco fusion, the Brisket Mac & Cheese Tacos bring comfort food and street food together. Dive into Tex-Mex deliciousness with our cheesy and crunchy Cheesy BBQ Chicken Quesadillas. If you’re a fan of hearty dinners, the Ground Beef Tortilla Wraps are a weekday win. For savory lovers who enjoy crispy edges, the Savory Cheesesteak Stromboli is a must-try. And don’t miss the flavor explosion of Spicy Cajun Alfredo Pasta With Garlic Butter Steak Bites — it’s got the heat and richness taco lovers adore.
Print
Beef Birria Queso Tacos With Consomé
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Diet: Halal
Description
Succulent shredded beef slow-braised in a rich, spiced chili broth, then crisped up in tortillas with gooey melted cheese—these birria tacos are dipped into a flavorful consomé for the ultimate indulgent bite.
Ingredients
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 tablespoon vegetable oil
- 2 pounds beef chuck roast, cut into chunks
- Salt and pepper to taste
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
- 1/4 cup white vinegar
- Corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onions and cilantro for garnish
- Lime wedges for serving
Instructions
- Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant.
- Transfer the toasted chiles to a bowl, cover with hot water, and let soak for 15 minutes.
- While chiles soak, heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- In the same pot, add chopped onions and garlic. Sauté until translucent, about 5 minutes.
- Drain the soaked chiles and blend with the sautéed onion-garlic mixture, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of beef broth until smooth.
- Pour the chile sauce back into the pot, return the beef, and add remaining beef broth and bay leaves. Stir to combine.
- Cover and simmer on low heat for 3 hours, or until the beef is tender and shreds easily. Skim excess fat off the top and reserve for frying tortillas.
- Shred the beef with two forks and keep warm in the broth (consomé).
- Heat a skillet over medium heat and brush with reserved birria fat. Dip a tortilla into the consomé, then place in the skillet.
- Top with shredded beef and cheese. Fold and cook until the tortilla is crispy and cheese is melted, about 2–3 minutes per side.
- Serve tacos hot with a small bowl of warm consomé on the side for dipping. Garnish with onions, cilantro, and lime.
Notes
- For extra richness, refrigerate the broth overnight and remove the solidified fat to use for frying.
- Adjust spice level by increasing or decreasing the number of chiles used.
- Leftover birria can be used in burritos, quesadillas, or even ramen.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mexican