Spiced Beef Birria Tacos with Roasted Tomato Consommé

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Slow-simmered beef infused with warming spices served in crispy tortillas with a rich roasted tomato consommé for dipping. This Mexican-inspired Cinco de Mayo recipe, ready in about 270 minutes, pairs beef chuck roast, cut into chunks, dried ancho chilies, stemmed and seeded, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 2 lbs beef chuck roast, cut into chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 5 garlic cloves
• 1 medium white onion, quartered
• 1 cup canned fire-roasted tomatoes
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp oregano
• 2 tsp salt
• 1 tsp black pepper
• 4 cups beef broth
• 12 corn tortillas
• 2 tbsp vegetable oil
• 1/2 cup chopped white onion
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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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 until fragrant. Soak them in hot water for 20 minutes until softened.
2. Step 2: In a blender, combine soaked chilies with 5 garlic cloves, 1 quartered white onion, 1 cup canned fire-roasted tomatoes, 1 cinnamon stick, 4 whole cloves, 1 tsp ground cumin, 1 tsp oregano, 2 tsp salt, and 1 tsp black pepper. Blend until smooth.
3. Step 3: Place 2 lbs beef chuck roast chunks in a large pot or Dutch oven. Pour the chili sauce over the beef. Add 2 bay leaves and 4 cups beef broth.
4. Step 4: Bring to a simmer, cover, and cook on low heat for 3-4 hours until the beef is very tender and shreddable.
5. Step 5: Remove beef and shred with forks. Strain the cooking liquid, reserving the consommé.
6. Step 6: Heat 2 tbsp vegetable oil in a skillet over medium heat. Dip 12 corn tortillas briefly in the consommé, then place in the skillet. Add shredded beef and fold into tacos. Cook 2-3 minutes per side until crispy and heated through.
7. Step 7: Serve tacos with 1/2 cup chopped white onion, 1/4 cup chopped fresh cilantro, and lime wedges alongside a small bowl of consommé for dipping.