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Flavorful Jalisco Birria Tacos Recipe with Rich Consommé for Dipping Made Easy

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A traditional Mexican birria taco recipe featuring slow-cooked beef chuck roast marinated in a rich blend of dried chiles and spices, served with crispy tortillas and a flavorful consommé for dipping.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed
  • 4 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • Salt to taste (start with 1 1/2 teaspoons)
  • 4 cups beef broth or water
  • 2 tablespoons vegetable oil
  • 12 corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Chopped fresh cilantro (for garnish)
  • Diced white onion (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Place dried guajillo, ancho, and pasilla chiles in a bowl and pour hot water over them. Let soak for 20 minutes until softened.
  2. Drain chiles and add to blender with garlic, quartered onion, oregano, cumin, smoked paprika, cinnamon, black pepper, apple cider vinegar, and about 1 cup of soaking water. Blend until smooth, adding more water if needed.
  3. Place beef chunks in a large bowl or Dutch oven. Pour marinade over meat and rub to coat thoroughly. Cover and marinate at least 2 hours or overnight in the fridge.
  4. Heat vegetable oil in Dutch oven over medium-high heat. Remove meat from marinade (reserve marinade) and sear on all sides until browned, about 3 minutes per side.
  5. Return reserved marinade to pot with seared meat. Add bay leaves and beef broth or water until meat is mostly submerged. Bring to boil, reduce heat to low, cover, and simmer gently for 3 to 4 hours until meat is tender and shreds easily.
  6. Remove meat from pot and strain cooking liquid through a fine sieve to make consommé.
  7. Shred beef with two forks and mix some consommé back into the meat to keep it juicy.
  8. Heat skillet or griddle over medium heat. Dip each corn tortilla briefly into consommé, place on skillet, add shredded meat and cheese on one half, fold tortilla, and cook until crispy and cheese melts, about 2 minutes per side.
  9. Serve tacos hot with bowls of consommé for dipping, garnished with cilantro, diced onion, and lime wedges.

Notes

Toast dried chiles briefly before soaking to release oils but avoid burning. Marinate meat overnight for best flavor. Maintain a gentle simmer to keep consommé clear and flavorful. Dip tortillas briefly in consommé to avoid sogginess. Keep consommé warm while cooking tacos. For dairy-free, omit cheese and add avocado or vegan cheese. Pressure cooker can reduce simmering time to about 1 hour.

Nutrition

Keywords: birria tacos, Jalisco birria, consommé, slow-cooked beef, Mexican tacos, rich consommé, traditional birria, beef chuck roast, spicy tacos

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