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Authentic Slow-Cooked Birria Tacos with Crispy Cheese and Rich Consommé Recipe

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4.1 from 3 reviews

Deliciously rich and flavorful Birria Tacos featuring slow-cooked shredded beef simmered in a vibrant adobo chili sauce, paired with melted cheese, fresh onions, and cilantro, then pan-fried to crispy perfection. Served with savory Birria consommé for dipping, this traditional Mexican dish offers a satisfying and authentic taco experience.

Ingredients

Chili Paste Ingredients

  • 25 g (0.9 oz) dried guajillo chillies (~4 pieces, heaped 3/4 cup once chopped)
  • 45 g (1.6 oz) dried ancho chillies (~2-3 pieces, 1 cup once chopped)
  • 6 g (0.2 oz) dried chillies de arbol (~6 pieces, 2 tbsp once chopped)
  • 1/2 cup chili soaking water (reserved after simmering)
  • 5 garlic cloves, peeled
  • 1 small onion, roughly sliced (~tennis ball size)
  • 1 medium tomato, roughly sliced (180g)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/8 tsp black pepper

Beef and Braising Ingredients

  • 5 tbsp vegetable oil (or canola oil)
  • 1.3 kg (2.6 lb) chuck beef, cut into 6 large pieces (or boneless beef short ribs - 1.8kg/3.6 lb bone-in)
  • 2 cups low sodium beef stock / broth
  • 10 cloves (whole) or 1/4 tsp ground cloves
  • 1 cinnamon stick (or 1/4 tsp cinnamon powder)
  • 3 bay leaves (fresh preferred)
  • 2 tbsp apple cider vinegar (or any white/red or wine vinegar)
  • 2 1/2 tsp kosher/cooking salt (halve if using table salt, +30% for flakes)

Taco Assembly and Garnishes

  • 20 - 25 corn tortillas (14.5cm/6" wide)
  • 1 white onion, diced
  • 1/2 cup finely chopped coriander (cilantro) leaves
  • 3 1/2 cups (350g) shredded Colby, Monterey Jack, or Oaxaca cheese
  • Lime wedges (optional)
  • Your favorite salsa or hot sauce (optional)

Instructions

  1. Prepare the chilies: Deseed the guajillo, ancho, and de arbol chilies by trimming stems and removing seeds. Roughly chop into 1-1.5 cm pieces. Simmer chopped chilies in a large pot of boiling water for 10 minutes until soft but skin intact. Reserve 1/2 cup of the chili soaking water, then drain and lightly press out excess liquid from the chilies.
  2. Make the adobo paste: Place the softened chilies, reserved soaking water, garlic, onion, tomato, oregano, cumin, and black pepper into a tall container. Use a stick blender or food processor to blitz for about 20 seconds until a coarse smooth paste forms (not completely smooth).
  3. Sear the beef: Heat 5 tablespoons of vegetable oil in a large heavy-based pot or Dutch oven over high heat. Working in batches, add half the beef pieces and sear each side aggressively for 1 to 1.5 minutes until dark golden brown. Remove and repeat with remaining beef. Set meat aside.
  4. Cook off the adobo paste: Lower the heat to medium and add the adobo paste to the pot. Stir continuously for 2 minutes to cook the paste and release flavors, adjusting heat if oil spits aggressively.
  5. Slow cook the beef: Add beef stock, cloves, cinnamon stick, bay leaves, vinegar, and 2 1/2 teaspoons salt to the pot. Stir to combine. Return the seared beef to the pot. Bring to a boil, then reduce the heat to a very gentle simmer (small bubbles). Cover and cook for 2 1/2 hours (3-3.5 hours if using short ribs), until the beef shreds easily.
  6. Shred the beef: Remove the beef to a clean pan. Shred the meat thoroughly using forks. Add 1/2 teaspoon salt and toss well to distribute seasoning evenly.
  7. Collect the birria oil: Skim off at least 6 tablespoons of the floating red oil from the surface of the braising liquid and reserve separately—this is the flavorful 'Birria Oil' used for toasting tortillas.
  8. Soak the shaved beef: Pour 1 cup of the strained braising liquid (Birria Consommé) into a large non-stick pan over medium-high heat. Let it simmer for 15 seconds. Add all the shredded beef and toss until the consommé is fully absorbed and the beef is juicy but not swimming in liquid. Transfer shredded beef back to the shredder pan, scraping the non-stick pan to gather any stuck bits.
  9. Adjust consommé seasoning: Taste the remaining consommé and add salt if needed. It should be slightly salty to enhance dipping flavor but not overly salty to drink. Keep warm for serving.
  10. Prepare tortillas with Birria Oil: Heat 1 teaspoon of Birria Oil in the non-stick pan over medium-low heat. Place a tortilla and gently wipe the pan with it to infuse the underside with red oil, about 10 seconds. Remove tortilla red side down. Repeat two more times, heating 1/2 teaspoon oil for each subsequent tortilla.
  11. Assemble tacos: On each prepared tortilla, spread shredded cheese on one half, top with a generous amount of shredded beef, then add diced onion and chopped coriander.
  12. Pan-fry the tacos: Fold the tortilla over the filling and fry 3 tacos at a time in the same pan over medium-high heat. Cook each side for approximately 2 minutes until golden-red, crispy, and cheese is melted.
  13. Serve: Remove the tacos carefully and serve immediately hot with warm Birria Consommé for dunking. Garnish with lime wedges and serve optional salsa or hot sauce alongside.

Notes

  • Wear gloves when handling dried chilies to prevent irritation from chili oils.
  • The chili soaking water adds flavor to the adobo paste and should be reserved carefully.
  • Chuck beef is preferred for tenderness and flavor; short ribs are an alternative but require longer cooking time.
  • Corn tortillas should be about 6 inches wide for traditional size.
  • Use a good melting cheese such as Colby, Monterey Jack, or Oaxaca for authentic taste and texture.
  • Leftover consommé makes a fantastic dipping sauce or a rich soup broth.
  • For slow cooker method, after searing the beef and cooking off the paste on stovetop, transfer everything to a slow cooker and cook on low for 6-7 hours until tender.

Find it online: https://cozyplatter.com/authentic-slow-cooked-birria-tacos-with-crispy-cheese-and-rich-consomme-recipe/