Store the shredded beef and consommé separately in airtight containers in the refrigerator for up to 4 days.
Reheating
Reheat the beef gently in the consommé.
Crisp the tacos in a skillet over medium heat rather than microwaving them.
Nutrition (Approximate)
Per Taco
- Calories: 430
- Protein: 29g
- Fat: 24g
- Carbohydrates: 27g
- Fiber: 3g
- Sugar: 3g
Frequently Asked Questions
Can I use another cut of beef?
Yes. Beef brisket or beef short ribs can work, although chuck roast is one of the easiest options for tender shredded birria.
Can I make this in a slow cooker?
Yes. Sear the beef first, then transfer everything to a slow cooker and cook on low for approximately 7–8 hours.
Can I make birria ahead of time?
Absolutely. Birria often tastes even better the next day because the flavors have more time to develop.
What cheese works best?
Oaxaca cheese is traditional and melts beautifully. Mozzarella is an easy substitute.
Why are my tacos not crispy?
Make sure the skillet is hot enough and don’t soak the tortilla in consommé. A light coating of the flavorful fat is enough.
Why You’ll Love This Recipe
Crispy golden tortillas- Fall-apart tender beef
- Stretchy melted cheese
- Rich consommé for dipping
- Deep smoky chile flavor
- Perfect party food
- Incredible close-up presentation
Final Tip
For the most scroll-stopping presentation, stack several tacos on a plate with the crispy edges facing upward. Fill a small bowl with steaming consommé, scatter fresh cilantro and diced onion over the tacos, then squeeze fresh lime over the top just before serving.
