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Birria Tacos with Consomé Dip
20
min active
·
4
servings
·
35
min total
Slow-braised beef tacos with crispy edges and a rich dipping consomé broth.
Avo's Tip
Don’t rush the fry—medium heat gives you crispy edges without burning the tortilla.
If tortillas crack, steam them briefly or warm in the microwave wrapped in a damp towel.
Want extra richness? Skim a little fat from the broth and brush it on the tortillas before frying.
No beef chuck? Short ribs make it richer; bone-in chicken thighs make a lighter birria.
No dried chiles? 2 tbsp ancho chile powder plus 1 tsp chipotle powder gets close.
No corn tortillas? Flour tortillas are less traditional but work fine.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken?
Yes—swap in shredded rotisserie chicken and chicken broth.
Is this spicy?
Mild-to-medium. Add chili oil or hot sauce if you want more heat.
Best cheese substitute?
Low-moisture mozzarella works great if you can’t find Oaxaca.
Storage & Reheating
Fridge: Keep beef and consomé refrigerated up to 4 days.
Reheat: Warm beef in broth on the stove; re-crisp tacos in a skillet. Freezer: Beef + consomé freeze well for up to 2 months (assemble tacos fresh)
Why It Works
Store-bought birria paste or adobo delivers deep, complex flavor without hours of stewing dried chiles from scratch.
Simmering the consomé for just 10 minutes concentrates the broth into a rich dipping sauce that makes the whole dish feel restaurant-quality.
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Ingredients
1
1 lb Shredded Beef (rotisserie-style beef or leftover pot roast)
2
2 cups Beef Broth
3
3 tbsp Birria Paste or adobo sauce
4
1 tbsp Apple Cider Vinegar
5
1 tsp Ground Cumin
6
1 tsp Dried Oregano
7
1 tsp Smoked Paprika
8
Neutral Oil for frying
9
2 cups Shredded Oaxaca or Mozzarella Cheese
10
12 Corn Tortillas
11
½ cup Chopped White Onion
12
¼ cup Fresh Cilantro , chopped
Instructions
1
Simmer the beef broth , birria paste, cumin, oregano, smoked paprika, and vinegar in a saucepan for 8–10 minutes until deep red and fragrant.
2
Add the shredded beef and simmer 5 more minutes. Remove beef, reserve broth for dipping.
3
Dip each corn tortilla into the hot consomé, coating both sides.
4
Fill with shredded beef and cheese , then fold .
5
Pan-fry in a hot skillet with oil, 2–3 minutes per side , until crispy and golden.
6
Finish with chopped onion and cilantro. Serve hot with consomé for dipping.
Quick Fixes
Consomé too thin: Simmer uncovered an extra 5 minutes. It should coat the back of a spoon before serving.
Tortillas not crisping: Dip lightly in the consomé fat (the oily top layer) before pressing onto a hot dry skillet — this is what creates the golden, crispy exterior.
Filling too dry: Shred the beef while hot and stir back into a bit of the consomé so it stays moist.
ingrediENTS
—
1
1 lb Shredded Beef (rotisserie-style beef or leftover pot roast)
—
2
2 cups Beef Broth
—
3
3 tbsp Birria Paste or adobo sauce
—
4
1 tbsp Apple Cider Vinegar
—
5
1 tsp Ground Cumin
—
6
1 tsp Dried Oregano
—
7
1 tsp Smoked Paprika
—
8
Neutral Oil for frying
—
9
2 cups Shredded Oaxaca or Mozzarella Cheese
—
10
12 Corn Tortillas
—
11
½ cup Chopped White Onion
—
12
¼ cup Fresh Cilantro , chopped
instructions
1
Simmer the beef broth , birria paste, cumin, oregano, smoked paprika, and vinegar in a saucepan for 8–10 minutes until deep red and fragrant.
2
Add the shredded beef and simmer 5 more minutes. Remove beef, reserve broth for dipping.
3
Dip each corn tortilla into the hot consomé, coating both sides.
4
Fill with shredded beef and cheese , then fold .
5
Pan-fry in a hot skillet with oil, 2–3 minutes per side , until crispy and golden.
6
Finish with chopped onion and cilantro. Serve hot with consomé for dipping.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Birria Tacos with Consomé Dip
20
min active
·
35
min total
·
4
servings
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