Braised Beef Birria Tacos with Consommé

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Rich, slow-braised beef birria cooked in a fragrant chili and spice broth, served in tortillas dipped in the savory consommé for dipping. This mexican-inspired cinco de mayo ready in about 280 minutes pairs cut into large chunks beef chuck roast, medium, quartered white onion, peeled garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, cut into large chunks beef chuck roast
• 4, stems and seeds removed dried guajillo chilies
• 2, stems and seeds removed dried ancho chilies
• 1 medium, quartered white onion
• 5, peeled garlic cloves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 3 whole cloves
• 2 bay leaves
• 4 cups beef broth
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 1/4 cup, chopped fresh cilantro
• 1 small, finely diced white onion
• 4 lime wedges

Instructions

1. Step 1: Toast 4 dried guajillo chilies and 2 dried ancho chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Soak the toasted chilies in 2 cups hot water for 20 minutes until softened.
2. Step 2: In a blender, combine the soaked chilies with 1 medium quartered white onion, 5 peeled garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 3 whole cloves. Blend until smooth, adding soaking water as needed to create a thick sauce.
3. Step 3: Season 3 lbs beef chuck roast chunks with salt and heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side.
4. Step 4: Pour the chili sauce over the beef, add 2 bay leaves and 4 cups beef broth. Bring to a boil, then reduce heat to low and cover. Simmer gently for 3-4 hours until the beef is fork-tender.
5. Step 5: Remove beef and shred with forks; strain and reserve braising liquid as consommé.
6. Step 6: Heat a skillet over medium heat. Dip each of 12 small corn tortillas into the consommé, then place on the skillet to warm and slightly crisp, about 30 seconds per side.
7. Step 7: Fill warmed tortillas with shredded beef, and top with 1/4 cup chopped fresh cilantro and 1 small finely diced white onion. Serve with lime wedges for squeezing over.