Kosher Birria Tacos with Rich Beef Consomme – No Dairy Required

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I’ve been obsessed with birria tacos ever since they started showing up on every food truck in Los Angeles, but finding a kosher version proved tricky. The traditional recipe often includes lard and cheese, which obviously doesn’t work for those of us keeping kosher. After months of experimenting in my kitchen, I finally cracked the code for an absolutely delicious kosher version that doesn’t compromise on flavor.

Birria originated in the state of Jalisco, Mexico, where it was traditionally made with goat meat. Most modern versions use beef short ribs and chuck roast, which works perfectly for our kosher adaptation. The magic happens in that deeply flavored consomme that develops during the long, slow braise. I use a combination of dried chiles – guajillo, ancho, and chipotle – along with beef stock instead of the traditional mixture that might contain non-kosher elements.

Making Kosher Birria Work Without Traditional Fats

The key to getting these tacos crispy without butter or lard is using the fat that renders from the meat during cooking. I strain the cooking liquid and let the fat separate naturally, then use that golden fat to crisp up the corn tortillas. It gives them that signature reddish color and incredible flavor that makes birria tacos so special. I also add a touch of kosher beef bouillon paste to intensify the meaty flavor of the broth.

Why the Long Braise Makes All the Difference

These tacos are perfect for weekend entertaining because most of the work happens ahead of time. The meat needs to braise for about three hours, but once that’s done, assembly is quick. Serve them with the warm consomme for dipping, along with chopped onions, cilantro, and lime wedges. I like to put out small bowls of the consomme so everyone can dip their tacos properly. The whole meal feels festive and interactive, which makes it great for Shabbat lunch or casual dinner parties.

Kosher Birria Tacos with Rich Beef Consomme - No Dairy Required - Mexican recipe
I've been obsessed with birria tacos ever since they started showing up on every food truck in Los Angeles, but finding a kosher version proved tricky. The traditional recipe often includes lard and cheese, which obviously doesn't work for those of us keeping kosher. After months of experimenting in my kitchen, I finally cracked the code for an absolutely delicious kosher version that doesn't compromise on flavor. Birria originated in the state of Jalisco, Mexico, where it was traditionally made with goat meat. Most modern versions use beef short ribs and chuck roast, which works perfectly for our kosher adaptation. The magic happens in that deeply flavored consomme that develops during the long, slow braise. I use a combination of dried chiles - guajillo, ancho, and chipotle - along with beef stock instead of the traditional mixture that might contain non-kosher elements. The key to getting these tacos crispy without butter or lard is using the fat that renders from the meat during cooking. I strain the cooking liquid and let the fat separate naturally, then use that golden fat to crisp up the corn tortillas. It gives them that signature reddish color and incredible flavor that makes birria tacos so special. I also add a touch of kosher beef bouillon paste to intensify the meaty flavor of the broth. These tacos are perfect for weekend entertaining because most of the work happens ahead of time. The meat needs to braise for about three hours, but once that's done, assembly is quick. Serve them with the warm consomme for dipping, along with chopped onions, cilantro, and lime wedges. I like to put out small bowls of the consomme so everyone can dip their tacos properly. The whole meal feels festive and interactive, which makes it great for Shabbat lunch or casual dinner parties.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Birria
  • 3 lbs beef short ribs cut into individual ribs
  • 2 lbs beef chuck roast cut into large chunks
  • 6 guajillo chiles stems and seeds removed
  • 4 ancho chiles stems and seeds removed
  • 2 chipotle chiles in adobo
  • 1 large white onion quartered
  • 6 cloves garlic peeled
  • 2 Roma tomatoes halved
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano Mexican if available
  • 1/2 tsp ground cloves
  • 2 bay leaves
  • 1 tsp kosher beef bouillon paste optional but recommended
  • 6 cups beef stock kosher certified
For Assembly
  • 18 corn tortillas small size preferred
  • 1 large white onion finely diced
  • 1 cup fresh cilantro chopped
  • 3 limes cut into wedges

Method
 

Prepare the Chiles and Aromatics
  1. Heat a large dry skillet over medium heat. Toast the guajillo and ancho chiles for 30-60 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water. Let soak for 20 minutes until softened.
  2. Meanwhile, char the tomatoes, onion quarters, and garlic in the same skillet until blackened in spots, about 8-10 minutes total. Set aside.
  3. Drain the soaked chiles and add them to a blender along with the charred vegetables, chipotle chiles, and 2 cups of the beef stock. Blend until completely smooth, about 2 minutes. Strain through a fine-mesh sieve, pressing solids with a spoon. Discard solids.
Braise the Meat
  1. Season the short ribs and chuck roast generously with salt and pepper. Heat a large Dutch oven over medium-high heat and brown the meat on all sides, working in batches if needed, about 8-10 minutes total.
  2. Add the strained chile mixture, remaining beef stock, cumin, oregano, cloves, bay leaves, and bouillon paste if using. Bring to a boil, then reduce heat to low.
  3. Cover and simmer for 2.5 to 3 hours, until the meat is completely tender and shreds easily with a fork. Check occasionally and add more stock if needed to keep meat mostly covered.
  4. Remove the meat and shred with two forks, discarding any large pieces of fat or bone. Strain the cooking liquid through a fine-mesh sieve and skim off excess fat, reserving about 1/4 cup of the fat for cooking the tacos.
Assemble the Tacos
  1. Heat a large skillet or griddle over medium heat. Dip each tortilla briefly in the warm consomme, then place on the hot surface.
  2. Add a generous portion of shredded meat to one half of each tortilla. Fold the tortilla over and brush the outside with some of the reserved cooking fat.
  3. Cook for 2-3 minutes per side until crispy and golden brown. The tortilla should have a reddish color from the chile-infused consomme.
  4. Serve immediately with small bowls of the warm consomme for dipping, along with diced onions, cilantro, and lime wedges.

Notes

The meat can be braised up to 2 days ahead and refrigerated. Reheat gently before assembling tacos. If the consomme gets too thick when reheating, thin with additional beef stock. For extra heat, add a minced jalapeño to the chile mixture before blending. Store leftover consomme in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 1240mg 54%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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