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Crispy Birria Tacos Recipe Easy Homemade with Flavorful Consommé Dipping Sauce

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This recipe delivers crispy birria tacos with tender, slow-cooked beef and a rich, flavorful consommé dipping sauce. Perfect for casual gatherings and packed with bold, authentic flavors.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 dried chipotle chili, stemmed and seeded (optional)
  • 4 garlic cloves, peeled
  • 1 white onion, quartered
  • 2 bay leaves
  • 1 tbsp dried oregano (Mexican oregano preferred)
  • 1 tsp ground cumin
  • 1 tsp black peppercorns
  • 1 tsp salt (adjust to taste)
  • 4 cups beef broth or water
  • 2 tbsp apple cider vinegar
  • 12 corn tortillas
  • 1 cup shredded Oaxaca or mozzarella cheese
  • Vegetable oil or lard, for frying
  • 2 cups strained cooking liquid from the birria
  • Optional: fresh chopped cilantro, diced onion, lime wedges for serving

Instructions

  1. Toast the dried guajillo, ancho, and chipotle chilies in a dry skillet over medium heat for 2-3 minutes until fragrant.
  2. Transfer toasted chilies to a bowl and cover with hot water. Let soak for 15 minutes until softened.
  3. Drain the chilies and add them to a blender with garlic, onion, oregano, cumin, black peppercorns, apple cider vinegar, and 1 cup of beef broth. Blend until smooth, adding more broth if needed to loosen.
  4. Place beef chunks and bay leaves in a Dutch oven. Pour the chili sauce over the meat and add remaining beef broth.
  5. Bring to a simmer, cover, and cook on low heat for 2 hours until meat is fork-tender.
  6. Remove meat from pot and shred with two forks. Strain the cooking liquid through a fine sieve to get a clear consommé for dipping. Set aside.
  7. Heat a skillet over medium heat and add a little oil. Dip each tortilla briefly into the consommé, then place on the skillet.
  8. Layer shredded meat and cheese on one half of the tortilla, fold over, and cook until crispy and golden, about 2-3 minutes per side. Repeat with remaining tortillas.
  9. Pour consommé into small bowls for dipping. Garnish tacos with chopped onion, cilantro, and a squeeze of lime if desired. Serve immediately.

Notes

Toast chilies gently to avoid bitterness. Simmer meat low and slow for tenderness. Strain consommé well for clarity. Quickly dip tortillas in consommé to avoid sogginess. Use medium heat when frying to get crispy tacos without burning.

Nutrition

Keywords: birria tacos, crispy tacos, consommé, Mexican recipe, beef birria, homemade birria, easy birria tacos, slow-cooked beef, dipping sauce

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