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–+ servings
Stack of crispy birria tacos with melted cheese and shredded beef on a black platter with lime wedges

Cheesy Birria Tacos with Rich Consome

These cheesy birria tacos are loaded with tender shredded beef and melted Oaxaca cheese in crispy corn tortillas, served with a rich homemade consome for dipping. Charcoal-seared chuck roast is braised in a three-chile birria sauce until fall-apart tender.
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Prep Time 30 minutes
Cook Time 1 hour
Braise Time (4-5 hrs) 4 hours 30 minutes
Total Time 6 hours
Servings: 8 people
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 5 lbs chuck roast, cut into large chunks
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 2 tbsp garlic powder
For the Birria Sauce
  • 10 dried guajillo chiles, stems and seeds removed
  • 5 dried ancho chiles, stems and seeds removed
  • 3 dried chipotle peppers
  • 2 Roma tomatoes
  • 1 large white onion, quartered
  • 10 cloves garlic
  • 1/4 cup apple cider vinegar
  • 2 tbsp Mexican oregano
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2 tsp black pepper
  • 2 tbsp kosher salt
  • 2 cups hot water for soaking the chiles
For Braising
  • 4 cups beef broth or enough to mostly cover the meat
  • 2 bay leaves
For Serving
  • corn tortillas
  • 1 to 1 1/2 lbs Oaxaca cheese, shredded
  • 1 white onion, finely diced
  • 1 bunch cilantro, chopped
  • lime wedges
  • neutral oil for the griddle

Equipment

  • Charcoal Grill
  • Dutch Oven
  • Blender
  • Griddle or Comal
  • Instant-Read Thermometer

Method
 

Sear & Sauce
  1. Season the chuck roast with the salt, pepper, and garlic powder. Preheat a charcoal grill to 400-450°F and sear the beef chunks over direct heat until browned and lightly charred on all sides, about 8-10 minutes total.
  2. While the beef sears, add the guajillo, ancho, and chipotle peppers to simmering water and cook for 10 minutes until softened.
  3. Transfer the softened peppers to a blender with the tomatoes, onion, garlic, apple cider vinegar, oregano, cumin, paprika, cinnamon, cloves, black pepper, salt, and 2 cups of the chile soaking liquid. Blend until smooth.
Braise & Reduce
  1. Place the charred beef into a Dutch oven. Pour in the birria sauce and add enough beef broth to mostly cover the meat, about 4 cups. Add the bay leaves.
  2. Cover and braise at 300°F for 4-5 hours, or until the beef is fall-apart tender. Remove the beef and shred it.
  3. Simmer the remaining liquid uncovered until reduced by about half, creating a rich and flavorful consome.
Assemble & Serve
  1. Heat a lightly oiled griddle over medium-high heat. Dip each tortilla into the top layer of the consome and place it on the griddle. Add a generous amount of Oaxaca cheese and shredded birria beef, fold the tortilla, and cook until crispy and golden, flipping to melt the cheese and crisp both sides.
  2. Serve immediately with warm consome for dipping. Garnish with diced onion, chopped cilantro, and fresh lime juice.

Notes

Char Before Braising: Searing the chuck over charcoal at 400-450°F adds a smoky, caramelized layer that carries through the whole braise.
Three-Chile Base: Guajillo brings color and mild heat, ancho adds sweet depth, and chipotle brings smoke. Remove stems and seeds before soaking.
Dip the Tortilla: Dip each tortilla in the top fat layer of the consome before griddling. This gives the taco its red-orange edge and extra flavor.
Reduce for Consome: Simmer the leftover braising liquid uncovered until reduced by about half for a rich dipping broth. Skim excess fat to taste.
Make-Ahead: Braise the beef and make the consome a day ahead. Store the shredded beef and consome separately for up to 4 days, then griddle fresh tacos to order.
Cheese Note: Oaxaca cheese melts well and is traditional. Many cooks blend in Monterey Jack or a quesadilla-style cheese for extra stretch.

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