Recipe: Birria Tacos with Consommé and Cacao

It was on a summer road trip that we first encountered birria tacos. We were staying at a Hotel Indigo and their restaurant had the tacos on the happy hour menu.

We didn’t know what birria was or how delicious it is as the time.

And it only took one bite for us to become obsessed. Cause it’s damn good.

But we know that we could make it just a wee bit better – by adding in some cacao.

The cacao adds a bit of richness to the flavor of the meat, without tasting sweet or chocolately.

You can substitute baking cocoa, but double the amount used.

Also note that we actually use more cacao than is listed in the recipe – we just wanted to give you a conservative amount. So feel free to experiment with the amount you use.

Authentic Birria Tacos with Consommé and Cacao

Yield: Serves 6-8 (makes about 16-20 tacos)

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 30 minutes

These crispy, cheesy birria tacos are filled with tender, slow-cooked beef in a rich, aromatic chile broth that includes cacao for extra richness, then pan-fried until golden and served with flavorful consommé for dipping. A showstopping Mexican dish perfect for gatherings or a special weekend meal.

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Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 1 lb beef short ribs, optional, for extra richness
• 5-6 dried guajillo chiles, stems and seeds removed
• 3-4 dried ancho chiles, stems and seeds removed
• 2 dried chipotle chiles, stems and seeds removed, or 2 chipotles in adobo
• 3 medium Roma tomatoes, quartered
• 1 large white onion, quartered
• 8 garlic cloves, peeled
• 1/4 cup apple cider vinegar
• 4 cups beef broth
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cacao
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 3 bay leaves
• 2 teaspoons salt, plus more to taste
• 16-20 corn tortillas, 6-inch size
• 1 lb Oaxaca cheese or mozzarella, shredded
• avocado oil, for frying
• 1/2 cup fresh cilantro, chopped, for serving
• 1/2 cup white onion, finely diced, for serving
• 3-4 limes, cut into wedges

Instructions

1. Prepare the chiles: Heat a dry skillet over medium heat. Toast the dried guajillo, ancho, and chipotle chiles for about 30 seconds per side until fragrant, being careful not to burn them. Transfer to a bowl and cover with hot water. Let soak for 15-20 minutes until softened.

💡 Pro Tip: Toasting the chiles enhances their flavor, but watch carefully as they can burn quickly and turn bitte2.

2. Make the chile sauce: Drain the softened chiles and add them to a blender along with the tomatoes, quartered onion, garlic, apple cider vinegar, cumin, Mexican oregano, cinnamon, cacao, black pepper, cloves, salt, and 2 cups of beef broth. Blend on high until completely smooth, about 1-2 minutes.

3. Season and sear the meat: Pat the beef chunks dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the meat on all sides until browned, about 3-4 minutes per side. Remove and set aside.

💡 Pro Tip: Don't overcrowd the pot—searing in batches ensures proper browning and develops deep flavor.

4. Cook the birria: Return all the meat to the pot. Pour the blended chile sauce over the meat, then add the remaining 2 cups of beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 3-3.5 hours, stirring occasionally, until the meat is very tender and shreds easily with a fork.

💡 Pro Tip: Alternatively, cook in a slow cooker on low for 6-8 hours, or in a pressure cooker for 45-50 minutes with natural release.

5. Shred the meat and strain the consommé: Remove the meat from the pot and shred it with two forks, discarding any large pieces of fat or bones. Strain the cooking liquid through a fine-mesh sieve into a large bowl to create the consommé. Skim off excess fat from the surface if desired. Season the consommé with additional salt to taste. Reserve about 1 cup of the consommé in a shallow dish for dipping tortillas.

6. Assemble the tacos: Heat a griddle or large skillet over medium heat and add a thin layer of oil. Dip a tortilla into the reserved consommé, coating both sides lightly, then place it on the hot griddle. Immediately add a handful of shredded cheese to one half of the tortilla, followed by a generous portion of shredded birria meat. Fold the tortilla in half to create a taco.

7. Fry the tacos: Cook the taco for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is crispy and golden brown and the cheese is melted. Repeat with remaining tortillas, adding more oil as needed.

💡 Pro Tip: Work in batches and keep finished tacos warm in a low oven while you finish cooking the rest.

8. Serve: Arrange the crispy birria tacos on a platter. Serve with small bowls of the hot consommé for dipping, along with chopped cilantro, diced onion, and lime wedges on the side.

Notes

Expert Tips:

• The consommé is essential. Make sure to serve it piping hot in small bowls for dipping the tacos between bites.
• For extra-crispy tacos, use a cast-iron skillet and make sure it's properly heated before adding the tortillas.
• Leftover birria meat and consommé freeze beautifully for up to 3 months. Thaw and reheat for quick taco assembly.
• If you can't find Mexican oregano, substitute with regular oregano, though the flavor will be slightly different.
• The meat is done when it shreds easily. But if it's still tough, continue cooking for another 30 minutes to 1 hour.
• For a richer consommé, leave some of the fat on top rather than skimming it all off.

Variations

If you want to mix things up, here’s some variations that are good options.

• Goat Birria (Traditional): Replace beef with 3-4 lbs of goat meat for the most authentic version of this Jalisco specialty.
• Lamb Birria: Use lamb shoulder or shanks for a gamier, equally delicious variation.
• Chicken Birria: Use bone-in chicken thighs and reduce cooking time to 1.5 hours for a lighter, quicker version.
• Quesabirria: Use flour tortillas instead of corn and add extra cheese for a fusion-style quesadilla.
• Instant Pot Method: Use the pressure cooker function on high for 45 minutes with natural release to significantly reduce cooking time.
• Spicier Version: Add 1-2 more chipotle chiles or include serrano peppers in the chile sauce.
• Birria Ramen: Serve the shredded meat and consommé over ramen noodles with traditional toppings for a trendy fusion dish.
• No-Fry Tacos: Skip the frying step and serve the meat in warm tortillas with cheese as traditional soft tacos.

Nutrition Facts

Calories: 520 kcal

Protein: 38 g

Carbohydrates: 28 g

Total Fat: 28 g

Saturated Fat: 12 g

Cholesterol: 115 mg

Sodium: 780 mg

Fiber: 4 g

Sugar: 4 g

Calcium: 285 mg

Iron: 4.5 mg