Meet the holy grail of tacos!!! These birria tacos w/ quesadilla shells are served Mexican style with a side of rich and flavorful consomé for dipping. One bite of these tacos and you’ll understand how they became the hottest taco trend.
Last updated February 10, 2021 @ 11:15 AM.
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Let me introduce you to the holy grail of tacos 🙌
I hope you caught my recipe for beef birria (Mexican stew), because it’s the BEST (in my opinion anyhow). In case you didn’t, let me begin by telling you a little bit about it.
Birria is a Mexican stew originating from the state of Jalisco. Traditionally it was made with goat, however, this recipe calls for beef as it is more accessible. Alternately it can be made with chicken, veal, lamb, or pork.
The incredible depth of flavor and richness of this dish is the result of the plethora of spices and aromatics that were originally incorporated in an attempt to mask the gaminess of the goat meat.
Since it is slow-cooked at a low temperature the beef is super tender and infused with flavor. The broth is hearty, uber flavorful, and contains just the right amount of fat. The flavors of this dish are so complex and enticing.
That all sounds absolutely wonderful, right???
Now let’s take that one step further. Imagine this…..
Two corn tortillas dipped in the rich and fatty birria broth (consomé), filled with cheese, and fried. You may be conjuring up images of quesadillas at this point; if you are you’re on the right track. Let’s keep going.
Imagine filling the quesadilla shell with the juicy beef pulled directly out of the birria consomé 🤤 and then topping it off with cilantro, diced onion, and a squeeze or two of fresh lime juice.
Sounds like heaven, right?!? And it is! BUT we’re not finished yet, so I hope your imaginative juices are still flowing.
Next we are going to take that mouthwateringly delicious taco and dip it in the consomé. *drip, drip, drip*
Ok, I’m done teasing you now. Go on and make them for yourself. Your mind is about to be blown!! For realz!!!!
Seriously, two out of my four kids said these babies are the BEST tacos they have ever had. And my two-year-old, who can’t really speak much yet, chowed his down in no time, so I’m pretty sure it’s safe to say he enjoyed them as well. Definitely warmed this mama’s heart 💗.
Ingredients + notes & substitutions
- Beef chuck roast: You may also make this dish with chicken, veal, goat, lamb, pork, or even another cut of beef such as short ribs, oxtail, or beef cheek another option is to use a combination of any of the aforementioned proteins. Aside from beef, I have only tried pork thus far. If you opt to sub pork, I recommend a pork butt roast. The recipe calls for three pounds, however, it does not need to be exact. I’ve used the same ratio of ingredients for a 3 1/3 pound roast.
- Kosher salt: To season the meat and for the chile sauce.
- Ground black pepper: To season the meat and for the chile sauce
- Chile de árbol: Chile de árbol are a small Mexican chile pepper that falls between a Serrano pepper and a cayenne pepper on the Scoville scale. Your local grocery store may carry them if they have a decent Mexican section. If not they can be found at Mexican markets and are available for purchase online. Check out my product recommendations below for a link to my favorite chile de árbol on Amazon. Additionally, the chiles will need to be destemmed and deseeded. The stems can easily be pulled off. The simplest way to deseed them is to cut them open with kitchen shears and then scoop/scrape out the seeds.
- Guajillo chile peppers: Guajillo chiles are the dried version of mirasol chili. They are one of the most commonly used Mexican dried chiles and like the chile de árbol can often be found in the grocery store as well as Mexican markets and online (I have included an Amazon link below). These chiles are rich in flavor; smokey and fruity and are mild to medium as far as heat goes. If you are unable to find these chiles, pasilla or ancho would be the best alternative.
- Garlic: The recipe calls for six cloves, but feel free to use up to an entire head of garlic.
- White onion: For the birria and to top the tacos.
- Water
- Paprika: Traditionally birria does not contain paprika, so feel free to leave it out if you’d like to keep it more authentic. Personally, I love paprika and what it adds to this dish, especially the smoked variety.
- Ground cumin
- Dried oregano: Mexican oregano if you have it.
- Ground clove: For some people, the taste of clove can be overpowering. If you are not a big fan of clove, feel free to leave it out or add just a pinch.
- Bay leaves
- Cinnamon stick: If you do not have a cinnamon stick, you can use 1/2 teaspoon ground cinnamon.
- Soft corn tortillas: White or yellow.
- Oaxaca cheese: Oaxaca is a Mexican cheese that is quite similar to Mozzarella. It’s a mild creamy cheese made from cow’s milk that melts really well. If you have access to a Mexican market you can find it there or at some grocery stores with the other Mexican cheeses that typically come in round packages. If you are unable to find Oaxaca, queso quesadilla, mozzarella, or even Monterey Jack are suitable alternatives.
- Non-stick cooking spray
- Cilantro: Cilantro is a staple in Mexican style tacos and adds a nice freshness to the dish. If you do not like cilantro, however, feel free to skip it.
- Lime wedges: Some acid to cut the richness.
How do you make beef birria tacos w/ consomé? (+ tips)
Birria is actually very simple to make. It requires little prep, but does need to cook for a significant amount of time. However, since it’s kept at a simmer, it requires little monitoring.
The first step is to sprinkle the meat liberally with salt and pepper. Make sure you cover both sides, then rub it in and set it aside.
Next you will need to remove the stems and seeds from the chiles and place them in a pot along with the onion and garlic. Cover with water and bring to a boil. Continue boiling for 15 minutes.
Transfer one cup of the cooking liquid, the chiles, onion, and garlic to a blender. Add the paprika, cumin, oregano, ground clove, salt, and black pepper and pulse until smooth. *If you wish to remove any chunks from the sauce you can run it through a fine sieve.
Cut the meat into large chunks and place in a large pot or dutch oven. Pour in the chile mixture and add just enough water to submerge the meat. It is important not to to add too much water as it will dilute the consomé and you will lose flavor. Add the bay leaves and cinnamon stick. ***If you wish and have time, you can cover the meat in just the chile sauce and marinate for up to 24 hours.
For stovetop: Bring it to a boil, cover, reduce the heat to a simmer, and cook for four to six hours. The longer the better as the meat will be much more tender and flavorful.
Remove the meat and shred it using to forks.
Then return it to the pot/dutch oven and simmer for an additional one to two hours.
For slow cooker: Cook on low heat for 8-10 hours or high for 5-6 hours; shred meat and return to pot. At this point you can go and serve it or allow to cook an additional 1-2 hours if time allows. The extra cooking time really allows the meat to absorb more flavor and tenderizes it more.
For Instant Pot: Close the lid and pressure valve and pressure cook on high for 45 minutes. Allow pressure to release naturally, then do a quick release. Shred the meat and return to pot.
Finally, to prepare the tacos, preheat a skillet to medium heat.
Dip a tortilla in the consomé (birria broth).
Shake off the excess liquid, transfer to a plate or cutting board, and sprinkle with cheese (approximately 1-2 tablespoons). Dip a second tortilla in consume, shake off excess liquid, and place atop the cheese.
Spray the skillet with non-stick cooking oil and fry the quesadilla for approximately 30 seconds or until slightly browned, then flip and fry an additional 30 seconds or until slightly browned and cheese is melted. Repeat with remaining tortillas/cheese.
Fill each quesadilla/taco shell with approximately 1/4 cup of the beef from the birria. It works really well to use tongs and is advised to shake off some of the excess liquid. Top the tacos with onion, cilantro, and your choice of toppings. Serve with lime wedges and a side of consomé for dipping.
How to store
Refrigerate beef birria in an airtight container or up to four days or freeze for up to three months.
Product Recommendations
FAQ
As is common with chile peppers there can be quite a bit of variation in the level heat. This variation does effect the end result of this dish as far as spiciness goes. Regardless of the batch of chiles used, it is a bit spicy. If you would like to make this recipe, but would prefer it to keep on the milder side my recommendation is to either cut down on the number of chile de árbol or to leave them out all together and instead add 2-3 extra guajilo chiles.
This is my take on birria and it is not authentic. I have no connection to the state of Jalisco where the recipe originated nor have I ever traveled there. As mentioned above, birria was originally made with goat or lamb meat. My recipe calls for beef instead as it is more accessible in America and also more palatable to most Americans. I have also included paprika in this dish which is not traditional.
Ideas for leftover birria:
- Birria Ramen w/ Quesadilla Strips: Birria ramen is a wonderful way to use up leftover birria. It begins with a consomé based broth that is thick, rich, and a bit spicy, then noodles, tender beef, soft boiled eggs, crispy quesadilla strips, and of course, TOPPINGS! This fusion style ramen is guaranteed to knock your socks off!!
- Birria Baked Potato: Don’t let a single bit of birria go to waste. Use up your leftovers to make this birria baked potato loaded with cheese, white onion, and cilantro. Naturally gluten-free and dairy-free adaptable.
If you make this beef birria tacos w/ consomé I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
Beef Birria Tacos w/ Consomé
These tacos are EVERYTHING!! They start consomé dipped cheese quesadilla shells, then succulent, flavorful beef topped with onions, cilantro, and fresh lime juice. Served with a side of consomé for dipping. Options for stovetop, slow cooker, or Instant Pot. Naturally gluten-free.
Ingredients
Beef Birria
- 3 pound beef chuck roast (see notes)
- 2 teaspoons salt + more to taste
- 1 teaspoon Ground black pepper + more to taste
- 10 dried chile de árbol peppers, destemmed and deseeded (see notes)
- 6 dried guajillo chile peppers, destemmed and deseeded
- 6 cloves garlic, peeled
- 1 large white onion, quartered
- Water
- 2 tablespoons paprika
- 1 tablespoon cumin powder
- 1 tablespoon dried oregano
- 1/2 tablespoon ground clove (see notes)
- 3 bay leaves
- 1 cinnamon stick
For the Tacos
- 48 corn tortillas, white or yellow
- 10 ounces Oaxaca cheese, queso quesadilla cheese or Monterey jack, shredded
- Non-stick cooking spray
- Chopped cilantro
- Diced white onion
- Lime wedges
Instructions
Beef Birria
- Liberally sprinkle beef chuck roast with salt and pepper, rub into roast, and set aside.
- Place the chile de árbols, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes.
- Remove from stove. Transfer one cup of the cooking liquid, the chiles, garlic, and onion to a blender. Add the paprika, cumin, oregano, clove, two teaspoons salt, and one teaspoon pepper. Pulse until smooth. *If you wish to remove any chunks from the sauce you can run it through a fine sieve.
- Cut the beef chuck roast into large pieces. Place in a dutch oven or stockpot, slow cooker, or Instant Pot. Add the sauce from step three and enough water to cover the beef by no more than one inch. Add the bay leaves and cinnamon stick.
- For stovetop: Bring to a boil, cover, reduce heat, and simmer for 4-6 hours; shred meat and return to stove to simmer for an additional 1-2 hours. For slow cooker: Cook on low heat for 8-10 hours or high for 5-6 hours; shred meat and return to pot. Go ahead and serve or allow to cook an additional 1-2 hours. For Instant Pot: Close the lid and pressure valve and pressure cook on high for 45 minutes. Allow pressure to release naturally, then do a quick release. Shred the meat and return to pot.
- Discard the bay leaves and cinnamon stick.
For the Tacos
- Heat a skillet to medium heat and spray with non-stick cooking spray.
- Lightly dip a tortilla in consomé (birria broth), shake off excess liquid, and place in the skillet. Sprinkle with cheese (approximately 1-2 tablespoons), then dip a second tortilla in consomé, shake off excess liquid, and place atop the cheese.
- Fry for approximately 30 seconds or until slightly browned, then flip and fry an additional 30 seconds or until slightly browned and cheese is melted. Repeat with remaining tortillas/cheese.
- Fill each shell with approximately 1/4 cup shredded beef and top with onion and cilantro. Serve with lime wedges and side of consomé for dipping.
Storage: Refrigerate in an airtight container for up to four days or freeze for up to three months.
Notes
- You may sub the beef for chicken, veal, goat, lamb, or pork. I have personally only tried pork. If you opt to sub pork, I recommend a pork butt roast. Additionally, this recipe calls for three pounds of meat however, it does not need to be exact. I have used all the way up to a 3 1/3 pound roast.
- To cut some of the heat, I recommend either cutting down the chile de arbol or leaving them out completely and instead adding 2-3 extra guajilo chiles.
- For some people, the taste of clove can be overpowering. If you are not a big fan of clove, feel free to leave it out or add just a pinch.
Nutrition Information:
Yield: 8 Serving Size: 3 tacosAmount Per Serving: Calories: 1058Total Fat: 51gSaturated Fat: 23gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 198mgSodium: 1233mgCarbohydrates: 88gFiber: 13gSugar: 9gProtein: 67g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
“Simmer 4-6 hours, shred, then simmer 1-2 hours more”
Are we checking for readiness, or do we know it’ll be ready with the minimum times here?
It will most definitely be done but more tender the longer it cooks.
I think I’ll leave a little chew on it the first time. Looking forward to this.
Thank you for the quick answer.
Hi, I was comparing a few recipes and I saw in one that instead of using just enough water to cover the beef they used a little chicken broth. What is your opinion on this?
Chicken broth always adds flavor, so I can’t imagine it would be a bad thing!
Can you use brisket?
I haven’t tried it with brisket, but I don’t see why not! If you do, I’d love to know how it turns out.
Hi, I notice you mention these can be frozen – would you freeze the constructed tacos or just the meat??
Thanks 🙂
Just the birria itself, not the constructed tacos. Sorry for the lack of clarity!
Hi, I have a question about cooking the beef. I’m not sure if my screen isn’t loading properly but it doesn’t say how to cook it. Do you cook it in the blended mixture of chiles, onion, and garlic?
You sure do! 4. Cut the beef chuck roast into large pieces. Place in a dutch oven or stockpot, slow cooker, or Instant Pot. Add the sauce from step three and enough water to cover the beef by no more than one inch. Add the bay leaves and cinnamon stick.
I am in the process of making this in a slow cooker..I followed all instructions tin but for some reason I can taste alot of the cumin.. anyway to fix this ?
oh gosh, I’m really not sure. A quick google search revealed several options: double the other ingredients (not really an option here), adding a sweetner (not to sure about that), or adding some nutmeg or cinnamon (I wouldn’t add nutmeg, but adding a little ground cinnamon might be ok). So sorry, wish I could be of more help!
If I don’t have cinnamon stick can I substitute ground cinnamon? And if so how much would you recommend?
Absolutely, 1/2 teaspoon.
Making this as we speak…. I didn’t pay attention when I added in the spices to blend and threw in the bay leave and cinnamon stick which seemed odd. That should’ve been my clue to read the recipe again. I used the sauce anyway just strained it…… Sooooo we will see how this turns out, I will say it smells delicious as it’s been cooking on the stove all day while I’m working. Cross your fingers for me please lol 🤣.
Uh oh! How did it turn out? Good I hope!!
Hi Jessica, I realized I didn’t save this recipe… took me some time to find it, thankfully I did just in time for Cinco De Mayo tomorrow!! Aside of my mistake it turned out amazing!!!!! When my husband got home that day he said he could smell it as he got in the garage and he was soooo excited for dinner, he loved it and so did my kiddos!! We had meat left, but not enough broth so I added some water … not a good idea as it diluted it a bit, I’ll have to figure that part out as I would love to make sure I have enough of the broth left. Do you have a go to rice recipe?? That is something I don’t have. Can’t wait to try more of your recipes! Bookmarking this site now 🙂
I am having a heck of a time finding guajillo chile peppers. Can these be omitted, or is there a substitute?
Bummer 🙁 Pasilla would be the next best option followed by ancho.
I am making this tomorrow. I have the pork marinating in the fridge right now. But if I’m subbing the beef for pork, do I cook it the same? Or longer or shorter?
The same instructions apply.
Most of my broth cooked down while the meat was cooking. And then after shredding. The meat soaked the rest of it up. Can I use beef broth to add juice?
Otherwise it was very good.
Oh no! I’m so sorry to hear that 🙁 I don’t see why not!
I want to make this tomorrow and either make it in the instant pot tomorrow night or throw it in the slow cooker in the morning. My question is has anyone tried to make the sauce part ahead of time and refrigerate overnight? Not sure if that would ruin it I just work long hours and trying to see if prepping ahead is a possibility 😉 Will make on my next day off if not I just can’t wait looks so good!
Kayla, you could totatlly make the sauce the night before and even marinate the beef in it.
Great idea to marinate it overnight. Thanks girl!
Attempting this tomorrow! Do you find the instant pot version tastes just as good as stove top? Want it to be a definite WOW meal but I have an instant pot so wondering if the extra time cooking on the stove is worth.
Thank you!
The only thing I would watch out for making it in the Instant Pot is to not add too much water. I did that the first time and the flavor was too diluted. That’s why I advise to add enough water to cover the beef by no more than one inch. If you do that the depth of flavor should be pretty comparable to the making it on the stovetop or slowcooker.
Just made this today and it turned out great! I’ve shown my picky eater fiance pictures of these kinds of tacos and he said he wouldn’t ever try them. So… i deiced to make them for dinner with no other options and guess what… he loved them! HAHA. We didn’t have guajilla chiles in town so i just replaced it with the arbol chiles and it was still tasty. Thank you for the recipe!
Sweet!!! So glad to hear he liked them! You are very welcome. Thanks for trying the recipe and for taking the time to leave a comment.
Hi! This sounds amazing, thank you so much! Could the meat be marinated overnight in the sauce to help it get a richer flavour?
Thank you!
Yes, absolutely!!
If I wanted this to be spicy, could I leave the seeds in? I need that kick lol!
I totally get it! I don’t see why not.
Came across your recipe and gave it a try today. Instead of taking the onion, peppers and garlic out to blend, I just used my immersion hand blender and did that in the IP.
It was a success and really delicious. Great recipe!
Great idea! Thanks so much for trying the recipe and for taking the time to comment. I’m so happy to hear you enjoyed it! It’s definitely one of my favorites. If you have any leftover, I highly suggest you try my birria ramen. https://taoofspice.com/birria-ramen-w-quesadilla-strips/.
I made it tonight followed the recipe exactly and it probably the worst thing I have ever tasted. Not sure if it the clove, but threw the whole pot out. 🤢🤮
Thanks so much for trying the recipe and for your feedback. I am very sorry to hear that the dish didn’t meet your expectations. I have found that some people find clove off-putting, especially in a savory dish, that’s why I included a note regarding just that. Anyway, once again I’m very sorry it was disappointing.
Gurl I know you ain’t saying anything bad about these tacos. They were better than butter. Get your negative energy out of here. TROLL.
Best compliment EVER!!! I totally agree. And thanks for the laugh 😂
You didn’t say what to do with the cinnamon stick but I assume you blend it with the spices.
Actually, you add them in step four along with the bay leaves to simmer with the beef.
Do i Put both chile de abrol peppers and Chile peppers in the 1 cup sauce mix? Or just the chile peppers
Both the types of chiles; chile de arbol and guajillo.
In the instructions..#6 remove cinnamon stick and bay leaves from broth. Those are left whole as it all cooks together
Delicious recipe. Mine tasted flavorful but bitter. I may have used the chile water to cook the meat. After reading the comments I realize I was supposed to use fresh water. No problem, I added a tablespoon of honey to the pot and it killed the bitterness without altering the flavor much.
So glad to hear you were able to rescue it. Good thinking! The chile water can definitely be bitter.
I’m trying this recipe and I used the chile and onion water that was left over along with fresh water to cover the meat. Fingers crossed it isn’t bitter
I know a lot of people find it bitter, but I’ve never found that to be true for me. Hope it turns out <3
Update: it turned out great! Maybe because I used a beef and steak rub on my roast and it added the extra seasoning but my family loved it!
Yay, so happy to hear that! A little more seasoning never hurts in my opinion. Thanks for your feedback!
Are you to dispose of leftover peppers onion garlic water? What you don’t use for meat juice. Thank you!
You will blend the chiles, onion, etc with one cup of the cooking liquid then discard the rest. Add the meat to your pot, pour in the chile sauce, and then cover with fresh water. The water that you cook the chiles in can be bitter to some people, thus the fresh water for cooking the meat. Let me know if you have any further questions, Katie!
If I am using a Dutch oven, how long and at what temperature do I keep it in the oven?
That is the one way I have yet to try. I typically cook it on the stovetop in a dutch oven. I would try sticking it in an oven set to 250 degrees for at least four hours then shredding and sticking it in for another hour or two.
It was delicious! Made it today. Wish I had 3 stomachs! Thank you for the recipe!
Me too, me too. Thanks for trying the recipe. So glad to hear you like it!
Can you cook this in a regular big silver pot?
Absolutely!!
just making sure you do cover pot during the 4-6 simmer? thank you
just in a earlier comment, you DO cover thank you
So sorry the instructions aren’t clear about that, but I’m glad you found the answer quickly. Hope you love the tacos!
Thanks for the recipe! I have it shimmering now and realized I didn’t take the seeds out of the árbol or guillo chiles. Am I in trouble?
It may be a little bit spicier, but other than that I don’t think it will be an issue.
Does the consume come from the broth the meat was cooked in? That step is confusing. Thx
Sorry for the confusion! Yes, the consomé is the liquid the meat is cooked in (the broth). Let me know if you need any more clarification!
Two questions, when do you put the meat in? And after you take the cup of liquid, chilis, etc. and blend, do you put that back in and simmer with everything for the 4-6 hours? Thanks for your help, planning to make this tomorrow!
Hi Ashley,
After you’ve blended up the chiles, onion, etc. you will take that sauce and add it to a large dutch oven/pot along with the meat. Cover it with just enough water to completely submerge the meat, add the cinnamon stick and bay leaves, and bring to a boil. Once boiling, reduce the heat and simmer for 4-6 hours.
Hope this helps! Let me know if you need any more clarification.
~ Jessica
Perfect, thanks so much for the quick response!
You are very welcome.
Thanks for trying out the recipe! Hope you love it as much as I do <3
Is this recipe spicy?
Honestly, I don’t think I’m the best judge, because my tolerance for heat is pretty high. I wouldn’t consider it spicy, however, and all four of my children eat it frequently and not once have they complained about it being too spicy.
How would you do this in an instant pot?
I just used an instant pot for the first time last week. Unfortunately, I have not yet adapted this recipe for it. I do, however, plan to do so in the near future and will comment when I do.
Would this be able to be made in a crockpot? Looks delish!
Absolutely! Although I haven’t tried in a crockpot yet, many of my followers have commented that they cooked it in a crockpot. I would cook it on low for 6-8 hours, then shred the meat and return it for another hour or two.
I used the crockpot today and it came out very good and it was my 1st time
Fantastic!!! So happy to hear it came out well!
How much water did you use??? Or what is your ratio between meat/water/sauce?
Just enough water to cover the meat.
I made this recipe for my family and it was a smash HIT!!! I had a problem with the corn tortias. Once I dipped them in the consome and added to pan they crumbled😫. Should I have used flour tortillas? Other than that we LOVED IT!
So thrilled to hear your family enjoyed the tacos. Sorry that you had an issue with the tortillas. I do recommend corn tortillas. I think the key is not allowing them to get too wet when dipped in the consomé; just to quickly dip them so they don’t become oversaturated.
am making this tonight for supper. It’s a very interesting blend of seasonings.
Indeed! Hope you enjoyed it!
I’m in the process of making this recipe. I just put sauce in with bay leaves cinnamon stick and waiting for it to boil. Do I put the lid on once I turn down heat to simmer?
So sorry, I’m just seeing this. Yes, I would go ahead and cover it. Thanks for pointing that out! I will update the recipe to include that step. Hope you enjoy it!!!
I followed the receipt Exactly. The sauce smell strong of Clover and left a strong taste. 😓
What a bummer the clove did not suit your tastes. Clove is an ingredient of authentic birria so I wanted to include it. I hadn’t considered it might be overwhelming to some (I will keep that in mind). If you cared to try it again in the future you certainly could leave it out. I very much appreciate you trying the recipe and taking the time to comment!
Love it ❣️I did it in stages, taking a meal for some friends and it all has come out great so far. I just have to assemble the tacos, the taste is great but I did cut back on the clove and no cinnamon stick…as my husband isn’t fond of the sweeter meat flavors in his Mexican foods. Love all the other spices together!! Thank you
That’s so good to hear!! I totally don’t blame you for cutting back on the clove and omitting the cinnamon stick. I can definitely see how those ingredients might be offputting for some. Thanks for your reply and for trying the recipe!!