SaveBirria Tacos with Consomé
Chile-braised beef, crispy dipped tortillas fried in the skimmed fat, and a rich consomé for dunking. The real deal.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $28.00 · $4.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 3 lb beef chuck roast (cut in 3-inch chunks)
- 1 lb beef short ribs (bone-in)
- 2 tbsp kosher salt
- 6 piece guajillo chiles (stemmed, seeded)
- 3 piece ancho chiles (stemmed, seeded)
- 2 piece chile de arbol (optional, for heat)
- 4 piece roma tomatoes
- 1 large white onion (halved; plus diced for garnish)
- 8 cloves garlic
- 1 piece cinnamon stick (Mexican canela if possible)
- 4 piece whole cloves
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tbsp dried oregano (Mexican oregano)
- 2 piece bay leaves
- 1/4 cup apple cider vinegar
- 4 cup beef stock
- 18 piece corn tortillas
- 2 cup Oaxaca or mozzarella cheese (shredded)
- 1 cup fresh cilantro (chopped, for garnish)
- 3 piece limes (cut in wedges)
Instructions
- 1
Season beef chunks and short ribs generously with salt. Let sit at room temperature 30 minutes while you build the chile paste.
- 2
Toast guajillo, ancho, and arbol chiles in a dry skillet over medium, 30 seconds per side until fragrant and pliable — do not burn, or they turn bitter. Transfer to a bowl and cover with hot water. Soak 15 minutes.
Burnt chiles = bitter birria. Pull them the second they smell like leather.
- 3
In the same skillet, char tomatoes, onion halves, and unpeeled garlic over medium-high until blackened in spots, about 8 minutes. Peel garlic.
- 4
Toast cinnamon, cloves, cumin, and peppercorns 60 seconds until fragrant. Transfer to a blender with soaked chiles (reserve soaking liquid), charred vegetables, oregano, vinegar, and 1 cup of the chile soaking liquid. Blend until completely smooth — at least 2 minutes. Strain through a fine-mesh sieve.
Straining is the restaurant secret. No skin, no grit — just silk.
- 5
Preheat oven to 325°F. In a heavy Dutch oven, sear beef in batches in a little oil until deeply browned on all sides, about 4 minutes per side. Remove.
- 6
Pour chile paste into the pot, stirring 2 minutes to bloom. Return beef, add bay leaves and beef stock. Liquid should just cover the meat. Bring to a simmer, cover, and braise in the oven 3 hours until fork-tender.
- 7
Remove beef and shred with two forks, discarding bones. Skim the bright orange fat off the top of the consomé — save it in a bowl. Taste and adjust salt and a squeeze of lime.
That skimmed fat is liquid gold. It's what makes the tortillas shatter-crisp.
- 8
Heat a large skillet over medium. Dip each tortilla into the skimmed fat, then lay in the pan. Top with cheese, shredded beef, diced onion, cilantro. Fold and fry 2 minutes per side until deeply crisp and red.
- 9
Serve tacos with small bowls of hot consomé, lime wedges, extra onion and cilantro. Dunk, bite, repeat.
Pairs With
Modelo Especial or Pacifico
Clean and crisp — cuts the richness of the consomé.
Tequila, grapefruit soda, lime, salt
Grapefruit bitterness cuts fat; salt mirrors the consomé.
Hibiscus, lime, light sugar
Tart hibiscus resets the palate between bites.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use a mix of chuck and short rib — chuck shreds, ribs add gelatin and silk.
- •Make the consomé a day ahead. Flavor deepens and fat solidifies on top for easy skimming.
- •No fat to dip tortillas in? The birria isn't rich enough. Add a splash of beef tallow.
Substitutions
- guajillo chiles → New Mexico chiles (milder)
- Oaxaca cheese → low-moisture mozzarella or Monterey Jack
- short ribs → extra chuck + 1 tbsp gelatin
Leftovers
Shredded meat and strained consomé keep separately up to 4 days, or freeze 3 months.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
