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 Cinco de Mayo recipe, ready in about 270 minutes, pairs beef chuck roast, cut into chunks, dried ancho chilies, stemmed and seeded, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.