Free Shipping On All Orders $35 and up.

Best Beef Birria Tacos W/ Consumé

This recipe for Birria Tacos W/ Consumé is my version and has to be one of my favorite recipes I've created in a long time! These tacos have taken Mexican Street Tacos to a whole different flavorful level. The tortilla shells, the cheese, the amazing meat and onions/cilantro all dipped into that heavenly broth, makes the ABSOLUTE best combination for greatness. Traditionally this recipe is normally made with Goat meat, however we decided to go with Chuck Pot Roast. 
  • 1.5 Lbs Chuck Pot Roast
  • 1 Jar of Spiced chipotle
  • 10 Guajillo chilies
  • 20 Cups of water (5 quarts)
  • 3 Tbl spoons olive oil
  • 2 Lbs chuck pot roast
  • 1 Pack of Fresh Corn tortillas
  • 1 large pack of Oaxaca Cheese or Mozzarella Cheese 
  • 1 Whole red onion
  • 1 Whole yellow onion
  • 2 Bunches of cilantro
  • 1 red onion finely chopped
  • Salt to tase



Cut your chuck Roast into 4 large pieces and seasoning heavily with salt. Get a medium-large pan, add 2 tablespoons of olive oil and heat until very hot. Once extremely hot, add the 4 cuts of roast into pot and brown on each side for 2 minutes each.

Cut all of your Guajillo Chiles down the middle and empty out most of the seeds in the inside. Once everything has completely browned and your seeds are out of the chilies, add water, whole yellow onion, whole red onion, and Guajillo chilies. Let simmer on medium heat for 1 hour.


Once time is up, take out the onions, and chilies and add to your blender. Blend these ingredients until you form a thick, rich red color and pour back into your pot. Once the sauce is fully incorporated, add 3 tablespoons of our Spiced Chipotle blend to your mixture. Cover and let simmer for another hour or until meat is tender and the broth has thickened.

Once the meat is finished and the sauce is thick, take out your meat and shred to your liking. 

Now its time to make our tacos!

Get a skillet and add 1 tablespoon of olive oil, heat on medium heat. Take one of your tortilla shells and dip it into your consumé (broth) until fully coated red and place in the skillet. (the oil will bing, bang, boom, & pop so be careful). Add your mozzarella cheese (depending on how cheesy you like your tacos), add a fork full of your meat, some of your onion/cilantro mix, and a sprinkle of more cheese. Once your cheese is melted and your tortilla is forming a crisp outside coating, flip one side of your tortilla onto the mixture. Cook on each side for 1 minute each or until each side has a very crispy coating. 

Once finished making all of your tacos, enjoy with a side of consumé and extra onion/cilantro on top!





1 comment

  • Tried this recipe and it is an absolute delight.

    The ingredients are so rich and amazing, I was wondering how I would get through it all to make it to the finished product!!

    The entire experience is just mouth watering and when you make it to that finish line..OMG!!

    Ethel Caston

Leave a comment