Crispy Birria Tacos with Dipping Consomme

Name: Delicious Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 4 dried guajillo peppers; 4 dried ancho chiles; 4 chipotle peppers in adobo; 1 onion, chopped; 4 garlic cloves; ½ cup crushed tomatoes; ½ cup organic beef stock (You can sub with water); 1 tablespoon apple cider vinegar; 2 bay leaves; 2 tablespoons Mexican oregano; 1 teaspoon dried thyme; ½ teaspoon cumin; ½ teaspoon ground cinnamon; ½ teaspoon smoked paprika; ½ teaspoon ground allspice; 3 lbs organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded); 1 tablespoon extra virgin olive oil; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; ½ onion, diced; 4 cups organic beef stock; 2 cups water; 12 organic corn tortillas; Shredded Oaxaca cheese; 1 cup chopped fresh cilantro

Crispy golden edges combined with rich, tender meat soaked in flavorful broth—this Crispy Birria Tacos with Dipping Consomme Recipe is a game changer. Trust me, once you try it, you’ll wonder where it’s been all your life!

A black round pan holds several golden-orange folded tacos arranged in a circle around a small black pot in the center filled with dark brown broth. Each taco shell is crispy with visible spots and filled with shredded meat, white onions, and green herbs. The tacos are slightly overflowing and placed close together. Lime wedges sit around the pan’s edge on the white marbled surface. The scene shows a close, warm, inviting view with a focus on the texture of the crispy taco shells and fresh taco fillings. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Birria Tacos with Dipping Consomme Recipe
Top Tip
How to Serve Crispy Birria Tacos with Dipping Consomme Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

For me, Crispy Birria Tacos with Dipping Consomme Recipe will always be one of those dishes that feels like a celebration on a plate, even if it’s just a Wednesday night. The balance of crispy texture and rich, spicy broth is absolutely irresistible.

Flavor Explosion: The chili paste blends smoky, tangy, and aromatic spices that deliver deep, layered flavors.
Perfect Texture: Crispy tortillas encasing melt-in-your-mouth braised beef make every bite unforgettable.
Dip & Repeat: Dipping the tacos into the consomme sauce adds a moist, rich punch you won’t get from regular tacos.
Make-Ahead Friendly: You can prep most of this in advance, perfect for meal planning or entertaining.

Ingredients & Why They Work

Each ingredient here has a story, and together they create magic. The dried chilies give smoky heat, while the chuck roast becomes decadently tender. Plus, the herbs and spices round out flavors to make that consomme unforgettable.

Flat lay of four dried guajillo peppers, four dried ancho chiles, four dark red chipotle peppers in adobo, one whole onion, four garlic cloves, a small white bowl of crushed tomatoes, a small white bowl of organic beef stock, a small white bowl of apple cider vinegar, two fresh bay leaves, a small white bowl of Mexican oregano, a small white bowl of dried thyme, a small white bowl each of cumin, ground cinnamon, smoked paprika, ground allspice, three pounds of raw chuck roast beef cut into medium-large chunks, a small white bowl of extra virgin olive oil, a small white bowl of sea salt, a small white bowl of black pepper, a small white bowl of garlic powder, half a whole onion diced, a small white bowl of water, twelve organic corn tortillas stacked, shredded Oaxaca cheese on a simple white ceramic plate, a small white bowl of chopped fresh cilantro placed on a simple white ceramic dish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried Guajillo Peppers: Provide a mild, fruity heat essential for authentic birria flavor.
Dried Ancho Chiles: Adds a deep smoky note that's slightly sweet.
Chipotle Peppers in Adobo: Bring a bold smoky spice and great depth from the adobo sauce.
Onion & Garlic: The classic aromatics that build the savory base of the chili paste.
Crushed Tomatoes: Horsepower for richness and a little tang in the paste.
Organic Beef Stock: Intensifies the meaty flavor and forms the consomme's body.
Apple Cider Vinegar: Adds bright acidity that keeps the flavors balanced.
Mexican Oregano, Thyme, Cumin, Cinnamon, Smoked Paprika, Allspice: The secret spice blend that gives birria its signature complexity.
Chuck Roast Beef: Ideal for slow braising until fork-tender and shreddable.
Extra Virgin Olive Oil: Helps sear the meat and boosts flavor.
Sea Salt, Black Pepper, Garlic Powder: Simple seasoning that enhances everything else.
Organic Corn Tortillas: The perfect vessel, especially when dipped and fried to crispy perfection.
Oaxaca Cheese: Melts beautifully, binding the taco together with gooey goodness.
Fresh Cilantro: Adds a fresh, herby finish that cuts through richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Crispy Birria Tacos with Dipping Consomme Recipe depending on my mood or what’s in the fridge. You can absolutely tailor it to your taste buds, and I’ve found a few variations that really work.

Variation: Sometimes, I swap the chuck roast for lamb shoulder—it gives a slightly richer flavor that’s divine with the same method.
Spice Level: Cut down on chipotle peppers if you prefer milder heat, or add an extra for more punch.
Dairy-Free: Skip the Oaxaca cheese and add sliced avocado instead for creaminess without dairy.
Weekend Prep: Make the chili paste and braise meat the day before, then just assemble and crisp your tacos when you’re ready to eat.

Step-by-Step: How I Make Crispy Birria Tacos with Dipping Consomme Recipe

This image shows a close-up of a woman's hand with bright pink nails holding a folded orange taco shell filled with dark shredded meat and some melted white cheese inside. The taco shell looks crispy and textured, and the filling appears juicy and rich with green herbs. The taco is being dipped into a black bowl filled with chunky reddish-brown broth with visible herbs and spices. Around the bowl, there are more folded tacos filled with the same meat and cheese mixture. There are lime wedges and small metal cups with green and orange sauces around the edge of the black plate. The background is a white marbled surface with a warm yellow light that makes the tacos look bright and tasty. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften and Blend the Chili Paste

First, remove stems and seeds from the dried guajillo and ancho chiles. Bring your beef stock to a boil in a medium pot, then add the chiles and let them soak covered for 15-20 minutes until soft and plump. This soaking releases their flavors and makes blending easier. Once softened, blend these with chipotle, onion, garlic, crushed tomatoes, vinegar, herbs, and spices into a thick, rich paste. If it’s too thick to blend smoothly, add a splash more stock or water—texture is key here!

Step 2: Sear the Chuck Roast

Preheat your oven to 350°F. In a sturdy Dutch oven, heat olive oil over medium-high heat. Season chunks of beef with salt, pepper, and garlic powder, then sear them on all sides until browned, about 3-4 minutes per side. This caramelization locks in juices and adds a beautiful depth of flavor. If your pot isn’t large enough for all the meat, sear in batches to avoid overcrowding and steaming.

Step 3: Build the Braising Base

With the meat set aside, add diced onion to the pot and sauté for 1-2 minutes until translucent and fragrant. Stir in your chili paste and let it cook briefly to marry flavors. Pour in beef stock and water, mix it all together, then nestle the seared beef back in. Give everything a good stir and lower the heat to keep it at a gentle simmer.

Step 4: Slow Braise in the Oven

Carefully transfer your Dutch oven to the hot oven and let it braise for about 2½ hours. This slow cooking method breaks down connective tissue, leaving you with tender, shreddable beef. You’ll know it’s ready when the meat pulls apart effortlessly with a fork and is swimming in plenty of flavorful juices—the base of your consomme.

Step 5: Assemble and Crisp Your Tacos

Scoop out about 1 cup of the rich braising liquid (consomme) into a small bowl and garnish with fresh cilantro for dipping. In a non-stick pan, lightly coat the surface with olive oil using a paper towel so it’s thin and even (this helps your tortillas crisp evenly). Dip the top edge of a corn tortilla into the consomme, add to the pan, then pile on shredded beef, diced onions, cilantro, and a generous handful of Oaxaca cheese. Fold and cook until the cheese melts and both sides get crisp and golden. Repeat with remaining tortillas.

Top Tip

When I first made these Crispy Birria Tacos with Dipping Consomme Recipe, I didn’t realize how important the dipping step was. It’s the secret that sets these apart from regular tacos. Here are my best tips to get that perfect crispy, juicy balance every time.

Even Oil Coating: Using a paper towel to thinly spread oil on the pan prevents soggy, greasy tacos and ensures a crisp exterior.
Don’t Overcrowd: Cook tacos in batches so they crisp evenly and you avoid steaming them.
Consomme Dip Action: Always dip only the tortilla edge in the consomme before placing it on the skillet—too much liquid can make it soggy.
Low and Slow on Flips: Give cheese time to melt before flipping and be gentle to keep tacos intact.

How to Serve Crispy Birria Tacos with Dipping Consomme Recipe

The image shows a white pot filled with a brown, chunky soup with small pieces of vegetables and herbs visible throughout. A long dark wooden spoon rests inside the pot, with some of the soup and shredded bits gathered in the spoon’s bowl. Next to the pot is a dark bowl filled with dried red chili peppers. Both containers are set against a bright yellow textured background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about keeping garnishes fresh and simple to complement the rich tacos. Fresh chopped cilantro, diced white onion, and a squeeze of lime are my go-to. I sometimes add thinly sliced radishes or pickled jalapeños for an extra crunch and zing that cuts through the richness beautifully.

Side Dishes

My favorite accompaniments are a light Mexican street corn salad or a simple avocado and tomato salad for some freshness. A chilled cerveza or a sparkling agua fresca rounds out the meal perfectly and balances out the richness of the tacos.

Creative Ways to Present

For a special occasion, I like to serve the tacos family-style on a big wooden board with small bowls of consomme and all the garnishes scattered around. It turns the meal into an interactive fiesta where everyone can build and dip their own tacos.

Make Ahead and Storage

Storing Leftovers

I store leftover shredded beef and consomme separately in airtight containers in the fridge, which keeps their flavors fresh for 3-4 days. It’s best not to preassemble the tacos ahead to keep the tortilla crisp.

Freezing

I’ve frozen leftover shredded beef and consomme successfully by sealing them tightly in freezer-safe bags. When ready to eat, thaw overnight in the fridge. Freezing keeps the flavor intact without drying out the meat.

Reheating

For reheating, I warm the meat gently in a pot with some reserved consomme to keep it moist. Then I crisp leftover tortillas separately on a dry skillet before assembling, so you get that fresh crispy texture again.

Frequently Asked Questions:

Can I make Crispy Birria Tacos with Dipping Consomme Recipe in a slow cooker?

Absolutely! After preparing your chili paste, place all ingredients in a slow cooker and cook on low for 6-8 hours until the meat is tender. Then proceed to shred and assemble as usual.

What kind of meat works best for birria tacos?

Chuck roast is my favorite because it becomes wonderfully tender and flavorful when slow-cooked, but you can also use lamb shoulder, beef shank, or even chicken thighs for a twist.

How do I get the tacos crispy without making them greasy?

Using just a small amount of oil spread thinly in a non-stick pan, and dipping each tortilla only lightly in the consomme before frying, helps keep your tacos crispy rather than greasy.

Can I make the chili paste ahead of time?

Yes! The chili paste actually tastes better after resting a day because the flavors meld. Store it in an airtight container in the fridge for up to a week or freeze in portions.

Final Thoughts

Honestly, making this Crispy Birria Tacos with Dipping Consomme Recipe always feels like I’m treating myself. The combo of crunchy, tender, savory, and spicy hits all the right notes, and sharing it with friends lifts the whole experience. Give it a whirl—you might end up craving these tacos weekly like I do!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way