Slow-Braised Beef Birria Tacos with Rich Consommé

These are the tacos the internet cannot stop talking about: corn tortillas soaked in chile-red beef fat, fried until crisp, stuffed with melting cheese and shreds of slow-braised beef, then dunked into a deep red consommé.

Birria tacos, also called quesabirria, take one long, hands-off afternoon on the stove. The payoff is enormous: a pot of spoon-tender beef and a broth so good you will guard the bowl.

This is my home-kitchen version with dried chiles, warm spices and chuck roast — no specialty equipment, just patience.

Ingredients

For the birria beef

• 1.4 kg (3 lb) beef chuck roast, cut into large chunks
• 2 tbsp vegetable oil
• 5 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 onion, quartered
• 6 garlic cloves
• 1.2 litres (5 cups) beef stock
• 400 g (14 oz) tinned chopped tomatoes
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 4 whole cloves
• 1 cinnamon stick
• 2 bay leaves
• 2 tsp salt, plus more to taste
• 1 tbsp apple cider vinegar

To assemble the tacos

• 18 small corn tortillas
• 300 g (3 cups) shredded Oaxaca or mozzarella cheese
• 1 onion, finely chopped
• 30 g (½ cup) fresh coriander (cilantro), chopped
• 2 limes, cut into wedges

Instructions

1. Toast the chiles: Heat a dry pan over medium heat and toast the guajillo and ancho chiles for 1–2 minutes until fragrant and slightly darkened. Cover with boiling water and soak 15 minutes, then drain.
2. Sear the beef: Season the beef chunks with salt and sear in the hot oil in a large heavy pot until browned on all sides, about 8 minutes. Remove to a plate.
3. Blend the adobo: Blend the soaked chiles, onion, garlic, tomatoes, cumin, oregano, cloves and cinnamon with 250 ml of the beef stock until completely smooth.
4. Braise low and slow: Return the beef to the pot with the adobo, remaining stock, bay leaves and vinegar. Bring to a bare simmer, cover and cook on the lowest heat for 2½ hours, until the beef shreds easily with a fork.
5. Shred and strain: Lift out the beef and shred it. Strain the braising liquid into a clean pot to make the consommé, skimming off the red fat that rises to the top — save every spoonful of it.
6. Dip and crisp: Warm a skillet over medium-high heat. Dip each tortilla quickly into the red fat (and a little consommé), lay it flat in the pan, and scatter over shredded beef and cheese. Fold in half and fry 2–3 minutes per side until crisp and the cheese melts.
7. Serve with consommé: Serve the tacos hot with bowls of the warm consommé for dipping, topped with chopped onion and coriander and lime wedges on the side.

Tips for the best result

• The consommé should be rich and glossy — if it tastes thin, reduce it for 10 minutes.
• Corn tortillas are essential; flour tortillas will not crisp the same way.
• Dip the tortilla in the red fat only, not full consommé, or the pan will steam instead of crisp.
• Leftover beef makes outstanding quesadillas or rice bowls the next day.

Storing and reheating

Refrigerate beef and consommé separately for up to 4 days; the fat solidifies on top and is perfect for crisping more tacos. Freeze beef and consommé for up to 3 months. Crisp tacos fresh — assembled tacos do not store well.

Frequently asked questions

What is the difference between birria tacos and quesabirria?

Quesabirria simply means birria tacos with cheese melted inside. This recipe is quesabirria.

Can I make birria in a slow cooker?

Yes. After searing and blending, cook everything on low for 8 hours. Then shred and crisp the tacos as written.

Are dried chiles very spicy?

Guajillo and ancho are mild, fruity chiles — they give deep red colour and earthy flavour, not fierce heat.

Why is my consommé greasy?

It should be glossy, not greasy. Skim the excess fat (but save it for the tortillas) and it will be silky.