Birria Tacos Recipe meat easy with consommé review

 What are Birria Tacos?

Birria tacos, if you haven’t heard of them yet all over social media and the internet, is traditionally an addictive sweet, sour, slightly spicy, and utterly savory Mexican beef or goat stew that’s slow cooked until the meat is tender and fall-apart juicy and delicious. Someone had the bright idea to stuff this beefy goodness into a taco shell, and then dip the whole mess into the stew and fry it up. They blew up after that, and the rest is history. But unlike most fad foods, Birria tacos are so good you’ll be making them every week.

You Need a Dutch Oven—But It Doesn’t Need to Cost $300

I keep my blue Lodge Dutch oven (a housewarming gift from my mother-out-of-law, Cathy. Thanks, Cathy!) in this hideous wooden cabinet next to the kitchen that my “cohabitator” will NOT let me set on fire. The cabinet looks like something Paul Revere would have put in his driveway with a sign that said “FREE! PLEASE, JUST TAKE IT.” Every day I think about how it would flicker, burning into ashes, but for now, it holds a lot of gin and the Dutch oven. So it remains.

Anywaaaaaay, enough about that stupid cabinet and back to my favorite kitchen workhorse. I’m here to try to impress upon you just how much you need a Dutch oven, and that—equally important—the best Dutch ovens don’t always have a $300 price tag (although, yes, some do). Let’s see what I can do.

You will use it to make tender, gently simmered meaty things. 

Like this kimchi bacon chicken braise, a personal favorite of mine. Or this rich pomegranate lamb shank stunner. Or pot roast—how you gonna make pot roast without a pot? An enameled cast-iron Dutch oven is perfect for braises because of its heft, which helps with heat retention and distribution. It’s ideal for searing meat over high heat on the stovetop and then transferring it to the oven for low-and-slow cooking. That’s versatility. You’ll wonder how you ever got through these miserable winter months without one.

Slow Cooker

Deluxe Slow Cooker with Cast-Aluminum Insert

In our tests, this 7-quart slow cooker with a removable aluminum insert made a rich and tender beef stew and cooked chicken soup and pot roast to safe internal temperatures. Though, we did find that, unlike other models in our test, it boiled the broth for chicken soup, which made the meat and vegetables a little overcooked.

The digital controls offer settings for slow cooking on low, high/low and high, plus a programmable 20-hour timer. The five-hour automatic “keep warm” setting will hold your dish at the ideal serving temperature when cooking is complete. Both the insert and unit have riveted handles making it easy to carry them together or separately. Bonus: You can also use this model for browning, steaming and cooking rice. Take note that the insert isn’t dishwasher safe.

• Capacity: 7 quarts

• Weight: 18 lbs

• Dimensions: 18" x 11.5" x 10.5"

7-Quart Digital Slow Cooker

In our tests, the Black + Decker 7-Quart Digital Slow Cooker nicely slow-cooked a beef roast on low and high, as well as a chicken soup on low. Beef stew had a rich, uniform broth, but the meat was a bit drier compared with other models. This updated model offers the same standout features as previous versions, like an easy-to-program control panel, large side handles and locking lid; plus, the brand has added extras like sous vide and an included temperature probe to help prevent overcooking. If you’re new to slow cooking (or even sous vide!), the price point makes it a nice way to give it a try.

• Capacity: 7 quarts

• Weight: 17.8 lbs

• Dimensions: 18" x 15.25" x 11.5"

Electric Precision Dutch Oven

Instant Brands — maker of the Instant Pot, our best overall pressure cooker — has really rethought the slow cooker. The Instant Electric Precision Dutch Oven uses an enamel cast iron Dutch oven as the cooking vessel. The company states that, when paired with the electric base, the pot delivers five functions: braise, slow cook, sear/sauté, manual and food warmer. We were very impressed with the browning capabilities when making beef stew in our tests. Not needing to use a separate pan for searing is a time-saver and helps you capture more flavor right in the slow cooker. That additional flavor helped the overall stew, because while the meat was tender, we did note that the liquid didn't reduce (and therefore concentrate in flavor) very much. While we tested the Dutch oven only in the base, Instant does say that you can also use it on the stovetop and in the oven. And the classic look makes it easy to bring to the table for serving.

• Capacity: 6 quarts

• Weight: 21 lbs

• Dimensions: 14" x 13" x 10"\

Birria Ingredients

Beef. For the ultimate birria tacos, use a good beef shank. This is non-negotiable. You can, and should, mix up another cut as well for texture and variety. I prefer meat that’s a little on the lean side for tacos, so I mixed it up with a cheap roast like sirloin, but if Steph had her way, she would use short ribs. But, since she’s not cooking, we ended up with a sirloin.

Dried Guajillo Peppers. These sun dried peppers add an authentic touch of mexican flavor to any stew and you can usually find them in the Mexican aisle of your local grocery store (if you live in America). They are like a mild-medium pepper and don’t add any heat, so you don’t have to worry at all. If you can’t find them, sub any dried mexican/southwestern peppers you can find, such as ancho, new mexico, california, or pasilla. If you really can’t find them, you can skip them, but they’re worth looking for!

Chipotle peppers in adobo. These come in a little can and they are salty-sweet-spicy delicious. They form the base of many mexican stews and marinades and you can find them pretty much everywhere in the world, they’re that good. We usually keep 3-4 cans around just for tacos al pastor.

Mexican oregano. This version of oregano is always cheaper and almost always fresher and better than the spice aisle stuff, so if you’re already in the Mexican aisle, be sure to pick up a bag, usually only 99 cents or so.

Prepare the red chiles by cutting the tops off and removing the stem. We like to use scissors because the dried chiles can be tough. Then, cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.

Place the chilies in a bowl and cover it with hot water. They will need to soak 20 to 30 minutes depending on how thick they are. Use a spoon to occasionally push them under the water if they float too much. After you soak the chiles the water will be a brownish color like very diluted coffee. Depending on the chile, it may be bitter or it may have the flavor of the chiles in it, which may be similar in flavor to diluted coffee. If the water is bitter, discard it. If the water has a good flavor to it, you can use it in with the beef broth for extra flavor. Chop the chiles into fine bits. Use a food processor or blender if you want.

Cut the beef into 1-inch chunks. We find this easier if the meat is partially frozen or you can have your butcher do it.

Peel the onion and discard the papery outer skin. Chop or dice into fine 1/4 inch pieces or smaller. 

Peel the garlic and crush it or chop it finely.

In a large pan, add the oil and begin to saute the onions for about a minute to soften them. Turn the heat to high and add the beef into the pot and turn the pieces often until all of the beef is browned and beginning to get a little crispy on the edges (it doesn't matter if it is cooked all the way through.) Add in the garlic and continue to cook the mixture for another minute. Transfer the cooked beef mixture to your slow cooker and add the beef broth.

Add the red chiles, bay leaves, thyme, cumin, and oregano. We start with 1/2 teaspoon of salt and add some later if needed. Turn the slow-cooker to low and let it cook for about 6 hours.

Taste the stew and add more salt or seasonings as necessary. Remove the bay leaves and discard them.

Serve the stew with fresh chopped onion, chopped fresh cilantro, and a stack of steaming hot tortillas. Serve each bowl with a lime wedge.

Enjoy!

Soak the peppers. Bring a pot of water to a boil and then take it off the heat, soak the dried peppers while you do the next steps.

Season the meat. While you wait for the peppers to soak, cube up the roast and season the meat with salt and pepper

Make the marinade. Throw together everything left except the cloves, bay leaves, and cinnamon into a blender. Remove the peppers from the now warm water and let them get cool enough to handle. Hold them by the tip over the sink and cut the tops off with scissors. The seeds will just fall right out. Then drop them into the blender too. Blend it all up into a smooth paste.

Marinate the beef overnight. Two hours is good enough too, but longer is always better when it comes to stews.

Make the stew. Saute the onions. Onions are the base of all flavor, so make sure they are extra delicious – transparent and golden. Take your time. Then add the meats, cover with chicken stock, and add the last few spices. That’s all there is to it!

Birria Tacos

The BEST tacos in the world! The beef is cooked in a bold and flavorful broth, called consomé, that’s used to dip the tortillas before pan frying and used for dunking the tacos when serving.

Versatile: We love make Birria tacos, Quesabirria, or Quesatacos (tacos with or without cheese) the most, but you could also serve the broth and meat as a stew, called Beef Birria.

Make Ahead and Freezer Friendly: I like to make a big batch and freeze the leftovers so we can enjoy them anytime! It’s also a great recipe to prepare days ahead, for easily serving a crowd.

What are Birria Tacos?

Birria Tacos became a popular food trend when someone decided to use the tender meat and consomé broth from Mexican Beef Birria stew, and transformed it into tacos! The corn tortillas are dipped in the broth before pan frying with meat and cheese inside. The birria taco craze is sweeping the internet and restaurants for good reason; they’re amazing!

Birria tacos recipes

These birria tacos are famous. They are possibly the most famous tacos you will find on social media. The image of these tacos with the fried and crispy meat and cheese sticking out the top, being dunked into a deep red consommé fill my feed.

This recipe may look long, but it’s because I want to give you as much information as possible to create this flavorful meal on your own at home. This deep rich broth and meat is great served as a stew. But if you want to go the extra few steps and fry up some tacos you will NOT be disappointed.

Grab a very large pot! This recipe fills up my 7 qt dutch oven to the very top.

Prepare the ingredients: halve the onion, slice the carrots, cut the tip off the garlic bulb, cut off stem of peppers and remove seeds.

Simmer: Add all the ingredients to the stock pot and cover with water. Add in the seasonings, except for the chili powder.

Birria Tacos with Consommé

Beef Birria – In this dedicated post you’ll find the steps and tips to make the best birria de res. A large Dutch oven or large pot gets things started on the stove before the oven takes over to braise. Slow cooker and pressure cooker instructions are included!

Oaxaca Cheese – Oaxaca is known as Mexican mozzarella for its smooth melting quality. But don’t get hung up if your grocery store doesn't have it. Substitute whole milk or part-skim mozzarella, but not fresh mozzarella because of its high moisture level. Monterey jack will work as well.

Corn Tortillas – Most commonly used for authentic birria tacos but feel free to change things up to your liking with almond or flour tortillas.

White Onion

Green Onion

Fresh Cilantro

Lime Wedges

How to Make Birria Tacos

Shredded beef flavored in a broth of dried chiles that’s slow cooked to yield the most tender meat is the basis of these tacos. Here are the steps that reflect the traditional way of making them.

Begin by making the beef birria! You can even make the stew a few days ahead of frying up the tacos.

Shred the meat in small pieces that will fit in the tacos. Be sure to skim the grease off the top and save the brothy sauce to serve on the side as a dip.

Close up of Beef Birria in white bowl topped with chopped onions, scallions and cilantro with tortillas, shredded cheese and lime on the side.

3. Heat a large cast iron skillet or non-stick skillet over medium heat. Working in batches, dip one side of 2-3 tortillas in the reserved grease and place in the skillet in a single layer.

Spread about a ¼ cup of cheese all over tortillas with some cheese spilling over into the pan to get crispy edges.

Then spoon about ¼ cup of the shredded meat onto one side of the tortilla along with a bit of onion, green onion and cilantro. Fold the other side of the tortilla over. Cook the tacos until crispy and the cheese is fully melted, about 3 minutes per side.

Birria tacos getting assembled in large cast iron skillet with birria beef, fat from the stew and shredded cheese in bowls.

4. Serve tacos with a small bowl of the birria consome as a dipping sauce on the side along with lime wedges and extra cilantro.