How To Make Crispy & Cheesy Birria Tacos with Consome

Cheesy birria tacos are a high-protein beef dinner made with slow-cooked shredded meat, melted cheese, and crispy tortillas dipped in rich consome. These cheesy birria tacos are practical for U.S. home cooks who want a structured weekend meal that feels complete.

This recipe uses common grocery store ingredients and standard kitchen equipment. You can make it on the stovetop, in a Dutch oven, or in a slow cooker.

The beef becomes tender and shreddable, while the tortillas crisp in a lightly oiled skillet. Meanwhile, the melted cheese forms a seal that holds the filling inside. If you love big-flavor comfort dinners, korean bbq mac and cheese is another cozy, structured meal that’s perfect for a weekend cook.

If you want a protein-focused dinner that can also stretch into leftovers, this recipe fits well into family cooking routines. For more weekend-style comfort meals like this, explore our dinner recipes for protein-focused family favorites.

Time Breakdown

What Are Cheesy Birria Tacos

Cheesy birria tacos are corn tortillas filled with shredded beef that has been braised in a chili-based sauce. The tortillas are dipped in the cooking liquid, then pan-fried with cheese and beef until crisp.

The texture contrast is important. The inside stays moist and tender, while the outside becomes golden and slightly crunchy. The consome, which is the strained braising liquid, is served on the side for dipping.

This dish works as a high-protein meal because beef provides structure and richness. The slow braise breaks down connective tissue, making the meat soft without drying out.

The cheese adds binding power and helps keep the tacos intact during cooking. For a different high-protein dinner that still feels familiar, cheese melt smash burger delivers the same browned-skillet flavor with a faster stovetop method.

Ingredients

This recipe balances protein, fat, and moisture. The beef is the main component. The chili sauce builds depth without overwhelming the meat.

For the Birria Beef:

• 3 pounds beef chuck roast, cut into large chunks
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 small white onion, quartered
• 4 garlic cloves
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 cups beef broth
• 1 tablespoon apple cider vinegar

For the Tacos:

• 12 corn tortillas
• 2 cups shredded mozzarella or Oaxaca cheese
• 1/2 cup chopped white onion
• 1/4 cup chopped cilantro

For the Consome:

• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 small white onion, quartered
• 4 garlic cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional, for deeper color)
• 2 cups beef broth
• 2 cups water
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons salt (start with 1 teaspoon, adjust at the end)
• 1/2 teaspoon black pepper
• 1 bay leaf (optional)
• 1/2 teaspoon lime juice per bowl, to brighten
• Chopped cilantro and diced onion for topping

Step-by-Step Instructions

1. Prepare the Chiles

Place the dried guajillo and ancho chiles in a bowl. Pour hot (not boiling) water over them until fully submerged. Let them soak for 10 minutes.

The chiles should become soft and flexible. When ready, they should bend easily without cracking. If they still feel stiff, soak 5 minutes longer.

Drain the water and set the chiles aside. Do not use the soaking liquid, as it can taste slightly bitter.

2. Season and Sear the Beef

Pat the beef chunks dry with paper towels. Removing surface moisture helps the meat brown properly instead of steaming. Season all sides evenly with salt and black pepper.

Heat vegetable oil in a large Dutch oven over medium-high heat. When the oil looks slightly shimmering, add the beef in batches. Do not overcrowd the pot. Leave space between pieces so each side browns.

Sear each side for 3–4 minutes. A deep brown crust should form. This browning builds flavor for the final consome. Once browned on all sides, remove the beef and set aside on a plate.

3. Blend the Sauce

In a blender, add the softened chiles, onion, garlic, oregano, cumin, beef broth, and vinegar.

Blend until completely smooth. The mixture should look thick, smooth, and deep red. There should be no visible chile pieces.

If your blender struggles, add 1–2 tablespoons of extra broth to help it blend fully.

4. Braise the Beef

Return the seared beef to the pot. Pour the blended sauce over the meat. The liquid should mostly cover the beef. If needed, add a small amount of water to reach just below the top of the meat.

Bring the mixture to a gentle simmer over medium heat. Once you see small steady bubbles, reduce heat to low and cover. Cook for 2 1/2 to 3 hours. During this time, the beef will slowly soften as connective tissue breaks down.

Check at the 2-hour mark. The beef is ready when it shreds easily with light pressure from a fork. If using a slow cooker, cook on low for 7–8 hours until fork tender.

5. Shred the Beef

Remove the beef from the braising liquid and place it on a cutting board or large bowl.

Using two forks, pull the meat apart into thin shreds. The beef should separate easily and remain moist.

Strain the remaining liquid through a fine mesh strainer into a clean bowl. This strained liquid is your consome. Let the consome rest for a few minutes. If a thick layer of fat rises to the top, skim some off but leave a thin layer. That fat helps crisp the tortillas later.

6. Make the Tortillas

Heat a large skillet over medium heat. The pan should be hot but not smoking.

Using tongs, dip one corn tortilla lightly into the top layer of the consome. Coat both sides lightly but do not soak it fully. The tortilla should look slightly glossy, not dripping.

Place the dipped tortilla directly into the hot skillet.

7. Add Cheese and Beef

Immediately sprinkle shredded cheese over half of the tortilla. The cheese layer should be even but not overloaded.

Add a layer of shredded beef over the cheese. Spread it evenly so it stays balanced when folded. Fold the tortilla in half using a spatula. Press gently so the cheese begins to melt and seal the edges.

8. Crisp the Tacos

Cook for 2–3 minutes per side. The outside should turn golden brown with slightly crisp edges.

Flip carefully using a wide spatula. The cheese inside should be melted and holding the filling together.

If the taco browns too quickly, lower the heat slightly. The goal is crisp outside with fully melted cheese inside. Repeat with remaining tortillas. Serve immediately with hot consome for dipping.

Consome Cooking Instructions

1. Soften the dried chiles

Place guajillo and ancho chiles in a bowl. Cover with hot water. Let soak for 10 minutes until flexible. Drain.

Visual cue: chiles should bend without cracking.

2. Blend the consome base

Add softened chiles, onion, garlic, oregano, cumin, (smoked paprika if using), beef broth, water, vinegar, salt, and pepper to a blender. Blend until smooth.

Visual cue: mixture should look deep red and slightly thick.

3. Simmer to build flavor

Pour the blended liquid into a pot over medium heat. Add bay leaf if using. Bring to a gentle simmer, then lower heat and simmer 15 minutes.

Visual cue: small bubbles around the edge, not a rolling boil.

4. Strain for a clean dipping broth

Strain the liquid through a fine mesh strainer into a clean pot or bowl. Press the solids lightly with a spoon to extract flavor, but don’t force thick pulp through.

Visual cue: broth should look smooth and glossy, not gritty.

5. Adjust salt and thickness

Taste the consome. Add salt in small pinches until it tastes savory and “finished.” If you want a stronger dip, simmer it uncovered for 10–15 minutes to reduce slightly.

Visual cue: when reduced, it should coat a spoon lightly.

6. Skim fat (optional, but useful)

If there’s a thick fat layer on top, skim some off with a spoon. Leave a little, because that’s what helps tortillas crisp when dipped.

Visual cue: leave a thin sheen of fat on top, not a heavy pool.

7. Serve for dipping

Ladle consome into bowls. If desired, add chopped onion and cilantro. Serve hot alongside tacos.

Beginner cue: if consome tastes flat, add a small squeeze of lime juice right before serving.

Nutrition Information

Recipe Overview

These cheesy birria tacos work because the protein structure is developed slowly. Chuck roast contains connective tissue that breaks down during braising. As a result, the meat becomes tender without drying.

Moisture control comes from straining and reserving the consome. The tortilla is dipped lightly, not soaked. This prevents sogginess while still adding flavor.

The cheese acts as a binding layer. When it melts, it seals the shredded beef inside. Meanwhile, the skillet heat creates crisp texture on the outside. That crisp, golden finish is the same idea you get in garlic butter steak bites, where high heat builds quick browning without drying the protein out.

Everything is cooked in one main pot and finished in one pan, which keeps the process manageable.

Recipe At a Glance

Servings and Pairing Options

This recipe serves 6 people, with two tacos per serving. For larger gatherings, you can stretch it by serving three tacos per plate with lighter sides.

Pair cheesy birria tacos with Mexican rice, black beans, or a simple cabbage slaw. For balance, serve with lime wedges and sliced radishes. The fresh acidity cuts through the richness of the beef and cheese. If you want a lighter, portion-controlled protein dinner on another night, stuffed sweet peppers give you the same “complete meal” feel without tortillas.

Helpful Tips and Variations

• If the consome is too thin, simmer it uncovered for 10–15 minutes to reduce.
• For extra protein, increase the beef to 3 1/2 pounds.
• Monterey Jack works if Oaxaca cheese is unavailable.
• Avoid overfilling tortillas, or they may tear during flipping.

Beginner Tip:
If your tortillas crack when folding, warm them slightly before dipping. Warm tortillas are more flexible and less likely to split.

Storage and Make-Ahead Notes

• Refrigerate shredded beef and consome separately for up to 4 days.
• Reheat beef gently in a saucepan with a small amount of consome to prevent drying.
• The beef freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
• For food safety, ensure beef reaches 160°F when reheating.

Final Thoughts

Cheesy birria tacos provide structured protein, controlled moisture, and strong texture contrast. Because the beef can be made ahead, this recipe fits into weekend cooking and meal prep plans. It remains dependable for family dinners and small gatherings.

For a more classic steak dinner moment, butter thyme basted steak is a great option when you want something rich but still structured.

Frequently Asked Questions