YumVerseEats
Mexican & Latin
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.
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.
Ingredients
Protein
• 1 lb Shredded Beef (rotisserie-style beef or leftover pot roast)
Sauce
• 2 cups Beef Broth
• 3 tbsp Birria Paste or adobo sauce
• 1 tbsp Apple Cider Vinegar
Seasoning
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika
• Neutral Oil for frying
Filling
• 2 cups Shredded Oaxaca or Mozzarella Cheese
Pasta & Grains
• 12 Corn Tortillas
Topping
• ½ cup Chopped White Onion
• 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.
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.
Ingredients
Protein
• 1 lb Shredded Beef (rotisserie-style beef or leftover pot roast)
Sauce
• 2 cups Beef Broth
• 3 tbsp Birria Paste or adobo sauce
• 1 tbsp Apple Cider Vinegar
Seasoning
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika
• Neutral Oil for frying
Filling
• 2 cups Shredded Oaxaca or Mozzarella Cheese
Pasta & Grains
• 12 Corn Tortillas
Topping
• ½ cup Chopped White Onion
• ¼ cup Fresh Cilantro , chopped
Storage & Reheat
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.
Swaps
No apple cider vinegar? Use the same amount of white wine vinegar.
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.
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.
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