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Savory Birria Tacos Recipe Perfect for Easy Consomme Dipping Sauce

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A quick and easy birria tacos recipe using beef chuck roast and dried chilies, cooked in a pressure cooker with a flavorful consomme dipping sauce. Perfect for weeknight meals or gatherings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried pasilla chilies, stemmed and seeded
  • 1 white onion, quartered
  • 4 cloves garlic
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 4 cups beef broth or water
  • 12 small corn tortillas
  • Oil for frying (vegetable or canola oil)
  • Chopped white onion and fresh cilantro for garnish
  • Lime wedges

Instructions

  1. Soak the dried guajillo and pasilla chilies in hot water for 15 minutes until softened.
  2. Drain the chilies and add them to a blender with the quartered onion, garlic cloves, cumin, oregano, cinnamon, and 1 cup of beef broth. Blend until smooth, adding more broth if needed.
  3. Pat the chuck roast chunks dry and season with salt and pepper.
  4. Set your pressure cooker or Instant Pot to sauté. Brown the beef pieces in batches for 3-4 minutes per side until golden crust forms. Remove and set aside.
  5. In the same pot, add the blended chili sauce and bay leaves. Cook for 3-5 minutes until fragrant and slightly thickened.
  6. Return the beef to the pot, add the remaining 3 cups beef broth, and stir. Close the lid, seal the valve, and cook on high pressure for 50 minutes. Let pressure release naturally for 15 minutes, then quick release any remaining pressure.
  7. Remove the beef and shred with two forks. Skim excess fat from the cooking liquid and strain it through a fine mesh sieve into a bowl to create the consomme.
  8. Dip each corn tortilla into the consomme, then place on a hot skillet. Add a generous spoonful of shredded meat, fold, and cook for 2-3 minutes per side until crisp and slightly charred.
  9. Garnish tacos with chopped onion, cilantro, and a squeeze of lime. Serve consomme on the side for dipping.

Notes

Toast dried chilies lightly before soaking to enhance smoky flavor. Do not skip browning the meat for better flavor. Strain consomme for a silky dipping sauce. Keep consomme warm for serving. Fry tacos gently on medium heat to avoid burning. Warm tortillas in a damp towel if they crack when folding.

Nutrition

Keywords: birria tacos, consomme dipping sauce, beef birria, pressure cooker birria, Mexican tacos, easy birria recipe, spicy tacos

Find it online: https://snappyspoon.com/savory-birria-tacos-recipe-perfect-for-easy-consomme-dipping-sauce/