Classic Birria Tacos with Consomé
Slow-Braised Juicy Beef with a Bold Spicy Citrus Finish
What makes this the Classic Birria Tacos with Consomé? The secret to a gourmet, garden-fresh experience is the low-and-slow braising process and the aromatic dried chili base combined with Blazing Citrus Hot Sauce. Unlike traditional versions that fail (soggy, dry, or vinegar-heavy), our method involves a long-term simmering action to unlock natural sweetness and depth. By incorporating our vinegar-free Blazing Citrus Hot Sauce, you add a rich, spicy, and tangy profile that uses organic citrus to brighten the dish without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus Hot Sauce | Hot (8/10) - Rich, Spicy, and Tangy
Prep time: 30 minutes
Cook time: 180 minutes
Total time: 210 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 620
Protein: 38g
Carbs: 45g
Fat: 32g
*Note: Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
3 lbs (1.4 kg) beef chuck roast, cut into large chunks
4 cups (960 ml) beef broth
3 dried guajillo chiles, stemmed and seeded
1 medium (150 g) white onion, chopped
4 cloves (12 g) garlic, minced
12 small (15 cm) corn tortillas
2 cups (230 g) shredded Chihuahua or Monterey Jack cheese
1/2 cup (120 ml) Blazing Citrus Hot Sauce
Ingredient Spotlight: Beef chuck roast is the ideal cut for Birria because its high connective tissue breaks down during the long braise. This creates the signature "melt-in-your-mouth" shredded texture and releases gelatin into the consommé, giving the dipping broth a rich, silky body that carries the citrus heat perfectly.
Heat It Up with Blazing Citrus Hot Sauce: This sauce acts as a powerful flavor booster for the braising liquid and the final dip. As a vinegar free hot sauce for cooking, it provides a rich, spicy, and tangy kick. Using this organic citrus infused hot sauce ensures the heavy, fatty beef is balanced by a sharp, clean brightness rather than a harsh vinegar aftertaste.
The Rich Spicy and Tangy Masterpiece
Heat Level: 8/10
Vinegar Content: 0%
Flavor Profile: Rich, Spicy, Tangy
Base: Organic Grapefruit Juice
Calories: 5
Total Fat: 0g
Sodium: 35mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 0g
Directions: To fully experience the depth of Blazing Citrus Hot, shake the bottle vigorously before each use to incorporate the natural citrus oils and pepper solids. Begin by drizzling a small amount onto hearty proteins like grilled steak or blackened chicken. The rich grapefruit base is designed to cut through fats, so it excels when paired with avocado or creamy sauces. Store in a cool, dark place or refrigerate after opening to maintain the vibrant color and heat intensity of the Carolina Reaper peppers.
Directions:
Sear the beef chunks in a large heavy pot or Dutch oven over high heat until browned on all sides, then remove and set aside.
In the same pot, sauté the onions and garlic until softened, then add the dried chiles and beef broth, bringing the mixture to a simmer.
Use an immersion blender to blend the broth and chiles into a smooth, red sauce directly in the pot. Pro-Tip: Straining the blended liquid through a fine-mesh sieve after blending will ensure your consommé is perfectly smooth and free of pepper skin fragments.
Return the beef to the pot, cover tightly, and simmer on low for 3 hours or until the meat shreds easily with a fork.
Remove the meat from the broth, shred it finely, and stir in 1/4 cup of the Blazing Citrus Hot Sauce to infuse the beef with extra heat.
Dip a corn tortilla into the top layer of the broth (the "fatty" layer) and place it on a hot griddle or flat-top. Pro-Tip: Dipping the tortilla in the flavorful fat before frying is what gives Birria tacos their iconic red color and incredible crispy texture.
Top the tortilla with shredded cheese and a portion of the beef, then fold and fry until the cheese is melted and the shell is crispy.
Serve the tacos with a small bowl of the remaining broth (consomé) on the side, stirred with the remaining Blazing Citrus Hot Sauce for dipping.
Tips & Variations:
Fat Separation: After the beef has finished braising, the fat will rise to the top of the consommé. Do not skim this off! This "chili oil" is essential for dipping the tortillas before they hit the griddle, as it seasons the corn and creates the crispy, stained exterior that defines a true Birria taco. The Tortilla Toast: For the most authentic experience, keep your griddle at a medium-high temperature. You want the cheese to melt at the same rate the tortilla crisps. If the heat is too low, the tortilla absorbs too much liquid and becomes soggy; if it’s too high, the outside burns before the cheese creates that perfect "glue." Regional Swap (Quesabirria): To turn these into Quesabirria, significantly increase the amount of cheese and add a second dip of the tortilla into the consommé halfway through frying. This creates a "double-crusted" effect that is popular in Tijuana-style street stalls, enhancing the rich citrus-spice profile with more creamy fat.
Other Users Suggest:
Replacing: Beef chuck roast. New Measurement: 3 lbs (1.4 kg) Lamb shoulder. Why: Lamb provides a more traditional, gamey flavor profile that pairs exceptionally well with the tang of the citrus hot sauce. Replacing: White onion. New Measurement: 1 cup (150 g) Pickled red onions (as garnish). Why: Adds a crunch and an extra layer of bright acidity to cut through the richness of the fried tacos.
Storage, Reheat & Freeze:
Storage: Store the shredded beef and the consommé in separate airtight containers in the refrigerator for up to 4 days. Reheat: Reheat the beef in a skillet with a splash of consommé to keep it moist; warm the consommé in a small saucepan. Freeze: The shredded beef and broth freeze exceptionally well for up to 3 months. Thaw overnight in the fridge before reheating.
People Also Ask:
Q: How do I get the broth to be really clear and flavorful? A: The secret is simmering the meat on the lowest possible heat setting. Rapid boiling can cause the fat to emulsify into the liquid, making it cloudy rather than a rich, clear red oil layer.
Q: Why use a vinegar-free sauce in the dipping broth? A: The secret is that our sauce is 100% vinegar-free and uses a specific citrus profile. High-fat dishes like Birria need acidity to cut the richness, but vinegar can be too sharp; citrus provides a smoother, more integrated brightness.
Q: Can I make this in a slow cooker or Instant Pot? A: The secret is adjusting the liquid; use about 1 cup less broth for a slow cooker. Cook on low for 8 hours or use the "Manual/High" setting on an Instant Pot for 45 minutes with a natural release.
