How to Make Birria Tacos With Consomé Soup

Liputan6.com, Jakarta - Do you want to learn how to make birria tacos at home? These delicious tacos are becoming popular all over the world. Tacos are one of the most beloved Mexican foods that people enjoy everywhere. There are many different types of tacos, from simple street tacos to fancy restaurant versions. One of the most special types is birria tacos, which have a unique taste and style.

Birria tacos are special because they combine tacos with birria. Birria is a traditional Mexican meat stew that is cooked slowly with dried chili peppers and spices. The tender, flavorful meat is placed inside tortillas that are dipped in the red cooking liquid before frying. This makes the tortillas crispy on the outside. The tacos are usually served with a bowl of soup called consomé for dipping.

In this article, we will learn how to make birria tacos with the consomé soup at home. We gathered the recipe from various sources, Thursday (15/1/2026). Let's try this recipe at home.

Before we learn how to make birria tacos, we must learn how to make the beef birria first. The beef birria is the main star of this recipe. This slow-cooked meat becomes very tender and creates a flavorful red soup called consomé. The consomé is used for dipping the tortillas before cooking and also for dipping the finished tacos while eating.

Ingredients:

- 3 pounds beef chuck roast, cut into large pieces

- 3 dried guajillo chili peppers

- 2 dried ancho chili peppers

- 1 dried chipotle pepper

- 1 white onion, cut in quarters

- 6 garlic cloves

- 2 bay leaves

- 1 cinnamon stick

- 1 teaspoon cumin seeds

- 1 teaspoon dried oregano

- 4 whole cloves

- 1 tablespoon apple cider vinegar

- Salt and black pepper to taste

- 6 cups water

Instructions:

1. Remove the stems and seeds from all the dried peppers. Place them in a pot with 2 cups of hot water. Let them sit for 20 minutes until they become soft.

2. While the peppers are soaking, season the beef pieces with salt and black pepper on all sides.

3. Heat a large pot over medium-high heat. Add a little oil and brown the beef pieces on all sides. This should take about 8-10 minutes. The beef should have a dark brown color.

4. Add the quartered onion and whole garlic cloves to the pot with the beef. Cook them for 3-4 minutes until they start to get brown.

5. Put the softened peppers and their soaking water into a blender. Add the cumin, oregano, cloves, and vinegar. Blend until the mixture is completely smooth with no chunks.

6. Pour the pepper sauce over the beef in the pot. Add the bay leaves and cinnamon stick. Pour in the remaining 4 cups of water. The liquid should cover the meat.

7. Bring everything to a boil, then reduce the heat to low. Cover the pot with a lid and let it cook slowly for 3-4 hours. Check every hour and add more water if needed.

8. The meat is ready when it is very soft and falls apart easily with a fork. Remove the bay leaves and cinnamon stick.

9. Take out the meat and shred it. Save the red liquid in the pot - this is your consomé. Skim off some of the fat from the top if you want, but leave some for flavor.

Once you have your birria meat ready, making the tacos is simple and fun. The key to how to make birria tacos is dipping the tortillas in the red sauce before frying them. This step gives the tacos their special color and flavor.

Ingredients:

- 2 pounds cooked birria meat

- 12 corn tortillas

- 2 cups shredded cheese (mozzarella or Oaxaca cheese)

- 1 cup birria consomé (the cooking liquid)

- 1 white onion, chopped

- Fresh cilantro, chopped

- 2 limes, cut into wedges

- Oil for frying

Instructions:

1. Take your cooked birria meat and shred it into small pieces using two forks. Remove any large pieces of fat. Set the meat aside in a bowl.

2. Heat a large pan or griddle over medium heat. Add a small amount of oil to prevent sticking.

3. Dip one tortilla into the birria consomé, making sure both sides get coated with the red oil from the top. The tortilla should be wet but not soaking.

4. Place the dipped tortilla on the hot pan. Let it cook for about 30 seconds until it starts to get a little crispy.

5. Add a handful of shredded cheese on one half of the tortilla. Then add some of the birria meat on top of the cheese.

6. Fold the tortilla in half to make a half-moon shape. Press down gently with a spatula.

7. Cook for 2-3 minutes on each side until the tortilla becomes golden and crispy. The cheese inside should be melted.

8. Remove the taco from the pan and place it on a plate. Repeat these steps with the remaining tortillas.

9. Serve the tacos hot with chopped onion, cilantro, and lime wedges on the side. Give each person a small bowl of warm consomé for dipping.

Here are some helpful tips to improve your birria tacos. These suggestions will make your tacos taste better and look more authentic when you learn how to make birria tacos at home.

- Toast the Dried Peppers Before Soaking Them: Put the dried peppers in a dry pan for 1-2 minutes until they smell good. This brings out deeper flavors in the peppers and makes your consomé taste richer. Be careful not to burn them, or they will taste bitter.

- Save the Fat Layer on Top of the Consomé: The red oil that floats on top is very important. This oil gives the tortillas their red color and adds flavor. Always dip your tortillas in this part of the consomé first before cooking them.

- Use a Cast Iron Skillet or Griddle for Crispier Tacos: These cooking surfaces get very hot and stay hot, which makes the tortillas extra crispy. A regular non-stick pan works too, but cast iron gives better results.

- Double-Stack Your Tortillas if They Break Easily: Some corn tortillas are thin and tear when you fold them. Use two tortillas together to make them stronger. Dip both in the consomé and cook them as one taco.

- Let the Birria Meat Rest in the Consomé Overnight: If you have time, cook the meat one day before you plan to make tacos. Keep the meat in the consomé in the refrigerator. The flavors will mix together and taste even better the next day.

- Add a Little Beef Broth if Your Consomé is Too Thick: Sometimes the consomé becomes very thick after cooling. Warm it up and add some beef broth or water to make it thinner. It should be easy to dip tortillas in it.

- Press the Tacos Firmly While Cooking: Use your spatula to press down on the tacos as they cook. This helps the cheese melt better and makes the tortillas stick together. It also makes them crispier on the outside.

- Serve the Consomé in Small Bowls, Not Large Ones: Give each person their own small bowl of warm consomé. This keeps the soup hot while eating and makes it easier to dip each bite of taco.