YumVerseEats
Birria Tacos with Consomé Dip
These Birria Tacos deliver everything you crave—crispy edges, juicy beef, melty cheese, and a rich consomé for dipping—without an all-day simmer. Perfect for Taco Tuesday, game night, or when you want restaurant-level comfort food at home.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
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.
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.
Ingredients
Protein
Sauce
• 3 tbsp Birria Paste or adobo sauce
• 1 tbsp Apple Cider Vinegar
Seasoning
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika
• Neutral Oil for frying
Filling
Pasta & Grains
Topping
• ¼ cup Fresh Cilantro , chopped
How to Make It
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.
Store
Keep beef and consomé refrigerated up to 4 days. Store beef + consomé freeze well for up to 2 months (assemble tacos fresh)
Reheat
Warm beef in broth on the stove; re-crisp tacos in a skillet.
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MORE READER FAVORITES
10
min active
·
15
min total
10
min active
·
420
min total
15
min active
·
25
min total
15
min active
·
30
min total
Avo's Tip
Want extra richness? Skim a little fat from the broth and brush it on the tortillas before frying.
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.
Birria Tacos with Consomé Dip
Ingredients
—
—
1 lb Shredded Beef (rotisserie-style beef or leftover pot roast)
—
—
2 cups Beef Broth
—
—
3 tbsp Birria Paste or adobo sauce
—
—
1 tbsp Apple Cider Vinegar
—
—
1 tsp Ground Cumin
—
—
1 tsp Dried Oregano
—
—
1 tsp Smoked Paprika
—
—
Neutral Oil for frying
—
—
2 cups Shredded Oaxaca or Mozzarella Cheese
—
—
12 Corn Tortillas
—
—
½ cup Chopped White Onion
—
—
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.
20
min
active
35
min
total
4
servings
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