Go Back

Authentic Birria Tacos and Consomé Stew

Authentic birria delivers a deep red consomé with tender shredded beef and a richly spiced broth. Cook a chile-infused sauce, simmer until fall-apart tender, then serve as tacos or hearty stew with fresh garnishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main
Cuisine: Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 4 lb beef chuck roast
  • 8 cup beef broth
Chile sauce
  • 6 dried guajillo chiles
  • 4 dried ancho chiles
  • 2 dried chipotle chiles
  • 1 onion
  • 1 head garlic
  • 1 tbsp cumin
  • 1 tsp oregano
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 cinnamon stick
  • 0.5 salt and pepper to taste
Serving
  • corn tortillas
  • diced onion
  • cilantro
  • lime wedges

Equipment

  • 1 Dutch oven

Method
 

Toast and rehydrate the chiles
  1. Toast dried guajillo chiles, dried ancho chiles, and dried chipotle chiles in a dry skillet over medium heat until fragrant, about 2 minutes, stirring so they don’t burn (they should look slightly darker).
  2. Soak the toasted chiles in hot water for 10 minutes, then drain well so the blender isn’t watery.
Blend and strain the chile sauce
  1. Blend the drained chiles with the halved onion, crushed garlic, cumin, oregano, and apple cider vinegar until smooth, scraping down the jar for an even red sauce.
  2. Strain the blended sauce through a fine mesh sieve to get a silky, consistent consomé base (press firmly with a spoon and discard solids).
Simmer the birria until tender
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the strained chile sauce and cook for 5 minutes, stirring until it darkens slightly and smells toasted.
  3. Add the beef broth, tomato paste, bay leaves, and cinnamon stick, then bring to a boil.
  4. Add beef chuck roast chunks and return to a boil, ensuring the meat is mostly submerged in the red broth.
  5. Reduce heat to low and simmer uncovered for 90-120 minutes until beef is fall-apart tender, skimming any foam and keeping small bubbles steady.
  6. Season the birria consomé with salt and pepper to taste, then taste and adjust so the broth is balanced and bold.
Serve as tacos or stew
  1. For tacos, shred the beef and dip corn tortillas in the hot consomé, just long enough to soften (they should bend without tearing).
  2. Fill tortillas with shredded meat and serve with diced onion and cilantro for bright, fresh contrast.
  3. For stew, ladle meat and consomé into bowls and serve with lime wedges so each spoonful gets a fresh squeeze.

Notes

For the richest, deepest red consomé, make sure the chile sauce is smooth and strain it well before simmering. Refrigerate leftovers in a covered container up to 4 days; rewarm gently on the stove or microwave. Freezing is yes (up to 3 months), though tortillas should be added fresh for tacos. Dietary swap: for a lighter option, use low-sodium beef broth and reduce added salt so the consomé stays flavorful without being as salty.