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Flavorful Birria Tacos Recipe with Consommé and Melty Oaxacan Cheese Made Easy

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This recipe offers tender, slow-cooked birria meat served in crispy corn tortillas with melty Oaxacan cheese and a rich consommé for dipping. It’s an easy, authentic way to enjoy flavorful Mexican street-style tacos at home.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 3 dried ancho chilies, stemmed and seeded
  • 2 dried chipotle chilies, stemmed and seeded (optional)
  • 4 garlic cloves, peeled
  • 1 large white onion, quartered
  • 2 bay leaves
  • 1 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • Salt and black pepper to taste
  • 4 cups beef broth (low sodium preferred)
  • 2 tbsp apple cider vinegar
  • 12 corn tortillas
  • 2 cups Oaxacan cheese, shredded (or mozzarella as substitute)
  • Fresh cilantro for garnish
  • Diced white onion for garnish
  • Lime wedges for serving

Instructions

  1. Soak the dried guajillo, ancho, and chipotle chilies in hot water for about 15 minutes until softened. Drain and transfer to a blender with garlic cloves, quartered onion, oregano, cumin, smoked paprika, cinnamon, apple cider vinegar, and 1 cup of beef broth. Blend until smooth, adding more broth if needed. Set aside.
  2. Pat the beef chunks dry and season generously with salt and black pepper. Heat oil in a skillet over medium-high heat and brown the meat in batches, about 2-3 minutes per side, until all sides have a crust.
  3. Transfer the seared meat to the slow cooker. Pour the chili sauce over the meat and add the remaining 3 cups beef broth and bay leaves. Cover and cook on low for 8 hours or high for 4 hours until meat is tender and shreds easily.
  4. Remove the meat and shred it with two forks. Strain the cooking liquid through a fine mesh sieve into a bowl to get a smooth consommé. Adjust salt if needed.
  5. Heat a skillet over medium heat. Dip a corn tortilla quickly into the consommé, then place it on the skillet. Sprinkle shredded Oaxacan cheese on one half and shredded meat on top of the cheese. Fold the tortilla into a half-moon shape. Cook 2-3 minutes per side until cheese melts and edges are crispy and golden.
  6. Serve the tacos hot with a small bowl of consommé for dipping, garnished with chopped cilantro, diced white onion, and lime wedges.

Notes

Do not soak tortillas too long in consommé to avoid tearing. Keep consommé warm while crisping tacos. Browning the meat adds depth of flavor. Use a good blender for smooth chili sauce. Leftovers keep well refrigerated for 3-4 days; consommé freezes up to 3 months.

Nutrition

Keywords: birria tacos, consommé, Oaxacan cheese, slow cooker, Mexican tacos, melty cheese, beef tacos, authentic birria

Find it online: https://norasfoods.com/flavorful-birria-tacos-recipe-with-consomm-e-and-melty-oaxacan-cheese-made-easy/