Birria tacos have tender beef braised in a rich chile broth, crisped in tortillas dipped in the fat-topped consommé, and served with a cup of the consommé for dipping. This version uses beef short ribs and chuck braised with guajillo, ancho and chipotle chiles, tomatoes, onion, garlic and warm spices.

Building the Consommé

Toast the dried chiles briefly, soak them, and blend them with the tomatoes, onion, garlic and spices into a smooth sauce. Braise the meat in this sauce with beef stock until it shreds easily. Skim the red fat from the top and use it to fry the tortillas, which turn crisp and deeply colored.

Kosher Notes

Birria was originally made with goat, which is kosher when slaughtered and koshered properly; this version uses beef. Many versions are served with melted cheese inside, which can’t be combined with meat, so these are cheese-free. Use kosher beef stock and bouillon.

Make-Ahead

The meat can be braised 2 days ahead. The consommé keeps for 3 days or 3 months frozen.

Kosher Birria Tacos with Rich Beef Consomme - No Dairy Required

These kosher birria tacos use rendered beef fat instead of lard to achieve that signature crispy, flavorful exterior, served with a rich consomme perfect for dipping.

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Prep Time 45

Cook Time 3

Total Time 3 45

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

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Method

Prepare the Chiles and Aromatics

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.
Meanwhile, char the tomatoes, onion quarters, and garlic in the same skillet until blackened in spots, about 8-10 minutes total. Set aside.
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

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.
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.
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.
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

Heat a large skillet or griddle over medium heat. Dip each tortilla briefly in the warm consomme, then place on the hot surface.
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.
Cook for 2-3 minutes per side until crispy and golden brown. The tortilla should have a reddish color from the chile-infused consomme.
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%

Kosher Birria Tacos with Rich Beef Consomme – No Dairy Required

Building the Consommé

Kosher Notes