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Crispy Street-Style Birria Tacos Recipe with Savory Consommé Broth

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This recipe features crispy, golden corn tortillas filled with tender, slow-cooked beef birria and melted cheese, served with a rich, savory consommé broth for dipping. It’s a comforting and flavorful street-style taco experience that’s easy to make at home.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 dried chipotle chili
  • 1 white onion, quartered
  • 5 cloves garlic, peeled
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 2 bay leaves
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • Salt and pepper, to taste
  • 12 corn tortillas
  • 2 cups shredded Oaxaca cheese or mozzarella
  • Vegetable oil or lard, for frying
  • Fresh cilantro, chopped (for garnish)
  • Finely diced white onion (for garnish)
  • Lime wedges (for serving)
  • Radish slices (optional, for garnish)

Instructions

  1. Soak the dried guajillo, ancho, and chipotle chilies in hot water for about 20 minutes until softened.
  2. Drain the chilies and blend them in a food processor with quartered onion, garlic cloves, cumin, oregano, cinnamon, apple cider vinegar, and ½ cup beef broth until smooth. Add more broth if needed to blend smoothly.
  3. Pat the beef chunks dry and season generously with salt and pepper. Sear the meat in a hot skillet on all sides until browned, about 3-4 minutes per side.
  4. Transfer the seared meat to a slow cooker or Dutch oven. Pour the chili sauce over the meat. Add the remaining beef broth and bay leaves. Cover and cook on low for 6-8 hours (slow cooker) or simmer gently on the stove for 3-4 hours until the meat is tender and shreds easily.
  5. Remove the meat from the cooking liquid and shred it using two forks. Discard bay leaves. Strain the consommé if needed and keep warm.
  6. Dip each corn tortilla briefly into the warm consommé to coat, then place onto a hot skillet.
  7. Sprinkle shredded cheese over one half of the tortilla, add a generous amount of shredded birria meat, then fold the tortilla over to form a half-moon.
  8. Cook the folded tortillas on medium heat for 2-3 minutes on each side until golden and crispy and the cheese has melted. Use tongs to flip gently.
  9. Serve hot with bowls of consommé on the side for dipping. Garnish with chopped cilantro, diced onion, lime wedges, and optional radish slices.

Notes

Do not soak tortillas too long in consommé to avoid tearing; a quick dip is sufficient. Use a cast iron skillet for best crisping results. Toast chilies lightly before soaking to enhance smoky flavor. Strain consommé for smooth broth. Adjust spice level by varying chipotle chili quantity. For dairy-free, omit cheese or use plant-based alternatives. Leftovers store well separately in fridge or freezer.

Nutrition

Keywords: birria tacos, crispy tacos, consommé broth, Mexican street food, slow cooker birria, beef birria, easy birria recipe, authentic birria, taco recipe

Find it online: https://bitefuljoy.com/crispy-street-style-birria-tacos-recipe-with-savory-consomm-e-broth-easy/