Beef Birria Tacos With Consommé

Between school runs, work deadlines, and the general chaos of family life, getting a proper dinner on the table often feels like a small miracle. I needed meals that delivered deep, slow-cooked flavour without actually spending hours in the kitchen, and this Beef Birria Tacos with Consommé recipe became my weeknight secret weapon. It’s a clever, streamlined version of the traditional dish that uses a pressure cooker to achieve that signature rich, savoury broth and tender shredded beef in a fraction of the time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes (in pressure cooker)
• Total Time: 1 hour 5 minutes
• Servings: 4-6 people (makes about 12 tacos)
• Difficulty: Easy

Why You’ll Love This Beef Birria Tacos with Consommé or Crab Cakes With Remoulade Sauce

• One-pot cooking: The entire base of the dish, from the sauce to the tender beef, comes together in a single pot. Minimal washing up means more time with your family, much like our Classic Beef Pot Roast With Gravy.
• Freezer-friendly: The shredded beef and consommé freeze beautifully for up to three months. Cook once, eat twice — or three times.
• Weeknight speed: Using a pressure cooker cuts the cooking time from hours to under an hour. I make this at least once a week – it’s become a family favourite.
• Make-ahead magic: The consommé tastes even better the next day, and the shredded beef reheats perfectly. Prep it on Sunday for effortless tacos all week.
• Customisable heat: You control the spice level, making it kid-friendly or fiery depending on your household’s mood.

Beef Birria Tacos with Consommé

20 min prep  ·  70 min cook  ·  4 servings

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Ingredients You’ll Need

• 1 kg beef chuck or braising steak, cut into 5cm chunks
• 3 dried guajillo chillies, stems and seeds removed
• 2 dried ancho chillies, stems and seeds removed
• 1 medium onion, roughly chopped
• 4 cloves garlic, peeled
• 2 large tomatoes, quartered
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt, plus more to taste
• 1 tablespoon apple cider vinegar
• 1 litre beef stock
• 2 bay leaves
• 12 small corn tortillas
• 200g grated mozzarella or Oaxaca cheese
• Fresh coriander and diced white onion, for garnish
• 2 limes, cut into wedges

Tip: If you cannot find dried guajillo or ancho chillies in your local supermarket, look in Mexican grocers or online. Toasting them briefly in a dry pan before soaking releases their oils and deepens the flavour considerably.

How to Make Beef Birria Tacos with Consommé

1. Prepare the dried chillies: Place the deseeded guajillo and ancho chillies in a heatproof bowl. Pour boiling water over them until fully submerged. Leave them to soak for 15 minutes until they become soft and pliable, and the water turns a deep, rusty red.
2. Build the sauce base: While the chillies soak, set your pressure cooker to the sauté function (or use a large heavy-bottomed pot if cooking conventionally). Add a splash of oil and sear the beef chunks in batches until each piece is deeply browned on all sides. You will smell a rich, meaty aroma. Transfer the seared beef to a plate.
3. Blend the flavour: Drain the softened chillies and add them to a blender along with the chopped onion, garlic, quartered tomatoes, cumin, oregano, smoked paprika, black pepper, salt, and apple cider vinegar. Pour in about 250ml of the beef stock and blitz until the sauce is completely smooth. The colour should be a vibrant brick red, and the texture should be silky with no visible flecks of chilli skin.
4. Combine and cook: Return the seared beef to the pressure cooker. Pour over the blended chilli sauce and the remaining beef stock. Add the bay leaves and stir everything together. Lock the lid on the pressure cooker and cook on high pressure for 40 minutes. The steam will release an intoxicating, smoky fragrance.
5. Natural release and shred: Once the timer goes off, allow the pressure to release naturally for 15 minutes. Carefully remove the lid. The beef should be fork-tender and practically falling apart. Using two forks, shred the beef directly in the pot. The sauce will look slightly thin but will thicken as it cools. Remove the bay leaves.
6. Prepare the consommé: Ladle about half the liquid from the pot into a serving bowl. This is your consommé for dipping. It should be a deep, clearish-red broth with a glossy sheen on the surface. Taste and adjust salt if needed.
7. Assemble the tacos: Heat a large non-stick frying pan over medium heat. Dip each corn tortilla briefly into the consommé left in the pot, ensuring both sides are lightly coated but not soggy. Place the tortilla in the hot pan. Add a generous handful of shredded beef and a sprinkle of grated cheese to one half. Fold the tortilla over and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is crisp and golden brown, and the cheese is melted and gooey. You will hear a satisfying sizzle.
8. Serve immediately: Transfer the tacos to a plate, garnish with fresh coriander and diced onion, and serve with the warm consommé on the side for dipping. Squeeze fresh lime juice over the tacos just before eating.

Tips From My Kitchen

• Toast your spices briefly: Before adding ground cumin and smoked paprika to the blender, toast them in a dry pan over medium heat for about 30 seconds until they become fragrant. This simple step wakes up their essential oils and adds a deeper, warmer dimension to the consommé without any extra effort.
• Use the right cut of beef: Beef chuck or braising steak is ideal because it contains enough connective tissue and marbling to break down into tender shreds during pressure cooking. Leaner cuts like sirloin will become tough and dry, so stick to the tougher, cheaper cuts — your pressure cooker will work its magic on them.
• Don’t skip the natural release: Allowing the pressure to release naturally for 15 minutes is crucial. If you manually release the steam immediately, the sudden drop in pressure can cause the meat to seize up and become stringy rather than tender. The natural release lets the fibres relax gradually.
• Thicken the consommé if you like: If you prefer a slightly thicker consommé for dipping, mix one tablespoon of cornflour with two tablespoons of cold water to create a slurry. Stir this into the simmering consommé for the last minute of cooking. It will turn from a thin broth into a slightly velvety sauce.
• Make it a freezer meal: Once the shredded beef and consommé have cooled completely, portion them into airtight containers or freezer bags. They will keep for up to three months. To reheat, simply thaw overnight in the fridge and warm gently in a saucepan or microwave. The tacos themselves should always be assembled fresh for the best texture.
• Double the batch: This recipe scales effortlessly. If you have a large pressure cooker, simply double all the ingredients. The cooking time remains the same. After testing this recipe five times, I finally got it just right, and now I always make a double batch to stash in the freezer for busy evenings.

Common Mistakes to Avoid

• Overcrowding the pan: When searing the beef, do not cram all the pieces into the pot at once. If the pan is overcrowded, the meat will steam instead of sear, and you will lose that deep, caramelised crust that builds the foundation of the dish’s flavour. Sear in batches, leaving a little space between each piece.
• Wrong temperature: If using a conventional pot instead of a pressure cooker, keep the liquid at a gentle simmer, not a rolling boil. A vigorous boil will toughen the meat fibres and cause the sauce to reduce too quickly, leading to a burnt or overly thick base. The liquid should barely bubble, with small wisps of steam rising.
• Skipping the rest time: After shredding the beef, let it sit in the hot consommé for at least five minutes before assembling the tacos. This resting time allows the meat to reabsorb some of the cooking liquid, ensuring it stays moist and flavourful rather than dry and stringy inside the tortilla.

Delicious Variations to Try

• Spicy Version: For those who love heat, add one or two dried chipotle chillies or a fresh habanero pepper (deseeded) to the blender with the other chillies. You can also stir a teaspoon of chilli flakes into the consommé just before serving. The heat will build gradually.
• Vegetarian/Vegan Option: Replace the beef with thick portobello mushroom caps or jackfruit. Sear the mushrooms or jackfruit in the same way, then proceed with the sauce and stock. Cook for only 15 minutes in the pressure cooker, as these alternatives break down much faster. Use a good quality vegetable stock instead of beef stock.
• Different Protein: This recipe works wonderfully with lamb shoulder or even chicken thighs. For lamb, follow the same cooking time. For chicken thighs, reduce the pressure cooking time to 20 minutes. The consommé will be slightly lighter in flavour but just as delicious.

What to Serve With Beef Birria Tacos with Consommé

• A simple side of Mexican rice or cilantro-lime rice
• Black beans or refried beans
• A fresh salsa verde or pico de gallo
• Pickled jalapeños or red onions for a tangy crunch
• Guacamole and tortilla chips for dipping into the consommé
• A crisp green salad with a lime vinaigrette to cut through the richness

Still hungry for ideas? You might also love Classic Ground Beef Tacos Recipe, Slow Cooker Shredded Beef Tacos from our sister kitchens.

Frequently Asked Questions

Beef Birria Tacos with Consommé

Rich and savory beef birria tacos with a deeply flavored chile consommé for dipping. The beef is pressure-cooked until tender, then shredded and crisped in tortillas with melted cheese.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 520

Ingredients
Method
Notes

Ingredients

  

• 1 kg beef chuck or braising steak cut into 5cm chunks
• 3 dried guajillo chillies stems and seeds removed
• 2 dried ancho chillies stems and seeds removed
• 1 medium onion roughly chopped
• 4 cloves garlic peeled
• 2 large tomatoes quartered
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt plus more to taste
• 1 tablespoon apple cider vinegar
• 1 litre beef stock
• 2 bay leaves
• 12 small corn tortillas
• 200 g grated mozzarella or Oaxaca cheese
• Fresh coriander and diced white onion for garnish
• 2 limes cut into wedges

Method

 

1. Prepare the dried chillies: Place the deseeded guajillo and ancho chillies in a heatproof bowl. Pour boiling water over them until fully submerged. Leave them to soak for 15 minutes until they become soft and pliable, and the water turns a deep, rusty red.
2. Build the sauce base: While the chillies soak, set your pressure cooker to the sauté function (or use a large heavy-bottomed pot if cooking conventionally). Add a splash of oil and sear the beef chunks in batches until each piece is deeply browned on all sides. You will smell a rich, meaty aroma. Transfer the seared beef to a plate.
3. Blend the flavour: Drain the softened chillies and add them to a blender along with the chopped onion, garlic, quartered tomatoes, cumin, oregano, smoked paprika, black pepper, salt, and apple cider vinegar. Pour in about 250ml of the beef stock and blitz until the sauce is completely smooth. The colour should be a vibrant brick red, and the texture should be silky with no visible flecks of chilli skin.
4. Combine and cook: Return the seared beef to the pressure cooker. Pour over the blended chilli sauce and the remaining beef stock. Add the bay leaves and stir everything together. Lock the lid on the pressure cooker and cook on high pressure for 40 minutes. The steam will release an intoxicating, smoky fragrance.
5. Natural release and shred: Once the timer goes off, allow the pressure to release naturally for 15 minutes. Carefully remove the lid. The beef should be fork-tender and practically falling apart. Using two forks, shred the beef directly in the pot. The sauce will look slightly thin but will thicken as it cools. Remove the bay leaves.
6. Prepare the consommé: Ladle about half the liquid from the pot into a serving bowl. This is your consommé for dipping. It should be a deep, clearish-red broth with a glossy sheen on the surface. Taste and adjust salt if needed.
7. Assemble the tacos: Heat a large non-stick frying pan over medium heat. Dip each corn tortilla briefly into the consommé left in the pot, ensuring both sides are lightly coated but not soggy. Place the tortilla in the hot pan. Add a generous handful of shredded beef and a sprinkle of grated cheese to one half. Fold the tortilla over and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is crisp and golden brown, and the cheese is melted and gooey. You will hear a satisfying sizzle.
8. Serve immediately: Transfer the tacos to a plate, garnish with fresh coriander and diced onion, and serve with the warm consommé on the side for dipping. Squeeze fresh lime juice over the tacos just before eating.

Notes

For a richer flavor, toast the dried chillies in a dry pan before soaking. The consommé can be strained for a clearer broth. Leftover beef and consommé can be refrigerated for up to 3 days.

I hope this recipe becomes a regular in your weeknight rotation, just as it has in mine. The beauty of these Beef Birria Tacos with Consommé lies in their ability to deliver deep, complex flavour without demanding hours of your time. If you give them a try, I would love to hear how they turned out for your family — leave a comment below and share your own tips or twists.

Beef Birria Tacos With Consommé

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