Let’s gooo — BIRRIA TIME 🔥🌮💥
These Birria Tacos with Consommé are the holy grail of flavor: tender, slow-braised beef in a rich, chile-spiced broth, shredded and stuffed into crispy cheese-seared tortillas, then dunked into that sippable, dippable, soul-hugging consommé.
A full-on flavor fiesta. 🎉🇲🇽
🌮🔥 Birria Tacos with Consommé
(Spiced beef stewed till tender, folded into tacos, crisped on a hot griddle, and dipped in a rich broth — YES.)
🛒 Ingredients:
For the Meat:
- 2.5–3 lbs beef chuck roast (or mix in short ribs or oxtail for richness)
- Salt & pepper
- Oil for searing
For the Birria Sauce:
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2–3 chipotle peppers in adobo (for heat + smoky depth)
- 1 onion, quartered
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp cinnamon
- 2 cups beef broth
- 1 tbsp vinegar (white or apple cider)
- Salt to taste
For the Tacos:
- Corn tortillas
- Shredded mozzarella, Oaxaca, or Monterey Jack cheese
- Chopped white onion + cilantro + lime for topping
- Optional: extra consommé for dipping or sipping 🤤
🔥 How to Make It:
1. Prep the Chiles:
- Toast dried chiles briefly in a dry skillet until fragrant (don’t burn!)
- Remove seeds and stems
- Soak in hot water for 15 mins to soften
2. Make the Sauce:
- Blend soaked chiles with chipotles, onion, garlic, spices, vinegar, and 1 cup broth
- Blend until smooth
3. Brown the Beef:
- Season beef with salt + pepper
- Sear until browned on all sides in a large pot or Dutch oven
4. Slow Cook the Birria:
- Pour in blended sauce + 1 more cup of broth over seared meat
- Simmer on low for 3–4 hours (or Instant Pot 60–70 mins, or slow cooker 8 hrs)
- Meat should shred easily with forks
- Strain and reserve that rich, red consommé (scoop fat from top if you want that for taco-frying)
5. Assemble the Tacos:
- Dip tortillas in the top layer of consommé (yes, that oily layer = flavor bomb)
- Lay on hot skillet → sprinkle cheese + shredded birria + fold
- Grill until crispy and golden on both sides
🍽️ Serve With:
- A cup of hot consommé for dunking
- Toppings: diced onions, fresh cilantro, squeeze of lime
- Maybe some pickled red onions or jalapeños for zing
📝 Caption Ideas:
- “These tacos don’t play. Crispy. Juicy. Dippable. Addicted already.”
- “Birria is not just a dish. It’s a lifestyle.”
- “One bite in and you’re texting everyone: ‘You NEED to try this.’”
- “Taco Tuesday just turned legendary 🌮🔥🧡”
🎥 Reel Flow:
- Dramatic chile toasting + sauce blending
- Sear + simmer → fork shredding moment (money shot)
- Tortilla dunk → sizzle → cheese melt
- Dip… bite… cheesy pull with consommé drip 😮💨💯
Wanna do a Birria ramen, quesabirria pizza, or a vegan mushroom version next? Let’s remix it!
