Birria Tacos with Beef Consommé
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There’s nothing like sinking your teeth into a perfectly made Birria Taco with Beef Consommé. This recipe is a real winner when I’m craving something comforting yet impressive. Imagine chuck roast slow-cooked for hours until it’s so tender it falls apart, swimming in a rich, aromatic sauce. The combination of ancho chilis, cinnamon, and chipotle peppers creates a flavor profile that’s both warm and deeply satisfying. What I love about this dish is how the beef becomes melt-in-your-mouth tender while soaking up all those vibrant flavors. Plus, it’s a great way to impress family and friends with a bit of patience and some simple ingredients. I often find myself making this on lazy weekends or for special gatherings—it’s truly a crowd-pleaser!
Why You’ll Love Birria Tacos with Beef Consommé
- Fall-Apart Tender Beef: The chuck roast is slow-cooked until it’s so tender it practically melts in your mouth. Perfect for a comforting meal.
- Deep, Rich Flavor: The blend of ancho chilis, chipotle peppers, and spices creates a deep, aromatic flavor that makes every bite irresistible.
- Versatile and Fun: Dip your tortillas in the consommé for extra flavor and load them with beef and cheese. It’s interactive and delicious!
- Perfect for Gatherings: This dish is a real crowd-pleaser, making it ideal for family dinners or casual get-togethers with friends.
- Cook and Relax: After a bit of prep and searing, the oven does most of the work. You get to relax while the flavors develop.
Ingredients Needed To Make Birria Tacos with Beef Consommé
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Chuck roast
- Canola oil
- Dried ancho chili pods
- Chicken stock
- Reduced sodium beef base
- Water
- Cinnamon stick
- Orange peels
- Bay leaves
- Kosher salt
- Marjoram
- Dried oregano
- Onion
- Garlic cloves
- Tomato paste
- White vinegar
- Chipotle peppers
- Corn tortillas
- Shredded cheese
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Birria Tacos with Beef Consommé
Preheat your oven to 325 degrees.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
Heat canola oil in a Dutch oven over medium heat
Season the chuck roast with salt and pepper. Sear both sides until dark brown, then set aside.
Add chopped onions, garlic, and herbs to the pot. Toast for a couple of minutes.
Stir in the remaining ingredients and add the seared roast back into the pot. Bring to a boil.
Cover the pot and transfer it to the oven. Cook for 3-5 hours until the beef is fork-tender.
Remove the beef and let it rest before shredding.
Discard the cinnamon stick, orange peels, and bay leaves. Blend the cooking liquid until smooth.
Return the blended liquid to the pot.
To make tacos, dip corn tortillas into the sauce. Cook in a hot pan or griddle. Add shredded beef and dairy-free cheese, then fold and heat both sides.
Serve tacos with lime wedges and cups of beef consommé. Enjoy!
Commonly Asked Questions
What cut of beef is best for this recipe?
Chuck roast is ideal for this recipe because it becomes incredibly tender when slow-cooked. Its marbling allows it to break down beautifully, making it perfect for shredding.
Can I use a different type of chili pepper?
While ancho chiles add a unique smoky flavor, you can experiment with other dried chilis like pasilla or guajillo if you prefer. Just keep in mind that it might alter the overall taste.
How do I store leftovers?
Store any leftover beef and consommé in airtight containers in the fridge for up to 4 days. For longer storage, freeze the beef and consommé separately in freezer-safe containers for up to 3 months.
Can I reheat the beef and consommé?
Yes, you can reheat the beef and consommé. For best results, gently reheat the beef in a skillet over low heat and warm the consommé on the stove or in the microwave. Add a bit of water to the consommé if it has thickened too much.
Can I make the consommé ahead of time?
Absolutely! You can prepare the consommé a day or two in advance. Just store it in the fridge, and reheat it gently when you’re ready to use it.
How do I make the tacos crispy?
For crispy tacos, make sure your pan or griddle is well-heated before adding the dipped tortillas. Press down slightly to ensure even cooking and get a nice crispy edge.
Birria Tacos with Beef Consommé
Equipment
- Dutch Oven
Ingredients
- 2-3 lbs. chuck roast
- 1 tbsp canola oil
- 2 dried ancho chili pods
- 5 cups chicken stock
- 1 tsp reduced sodium beef base
- 4 cups water
- 1 cinnamon stick
- 2 orange peels
- 5 bay leaves
- 2 tsp kosher salt
- ½ tsp marjoram
- 1 tsp dried oregano
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 1 tbsp tomato paste
- 1 tbsp white vinegar
- 2 chipotle peppers
For Tacos
- corn tortillas
- shredded cheese
Instructions
- Preheat oven to 325 degrees.
- Heat your Dutch oven over medium heat with canola oil.
- Season both sides of the chuck roast with salt and pepper.
- Sear both sides until dark brown. Set aside.
- Add your onions, garlic, and all the herbs. Toast for a couple of minutes before adding the rest of your ingredients and stirring to combine. Add the chuck roast back into the pot. Bring to a boil.
- Cover the pot and place in the oven. Cook for 3-5 hours depending upon the size of your chuck toast. The beef should be fork tender.
- Remove the beef and allow to rest before shredding.
- Remove the cinnamon stick, orange peels, and bay leaves. Stem the ancho chiles. Add the liquid to a blender and blend until smooth. If the liquid is still hot be sure to leave a little room for the steam to escape and use a towel to prevent splattering.
- Pour liquid back into the pot.
- To assemble the tacos dip a corn tortilla into the sauce. Place in a frying pan or griddle heated over medium heat. Add shredded beef and Dairy Free shredded cheese. Fold over and heat the other side.
- Serve with lime wedges and cups of the beef consommé. Enjoy!
Nutrition
These Birria Tacos with Beef Consommé are a total game-changer for any taco night. The slow-cooked beef is so tender, and that flavorful consommé really takes it to the next level. Plus, dipping the tacos in the sauce is a must for extra deliciousness. This recipe is perfect for impressing friends or just treating yourself to something special!
