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Crispy Birria Tacos with Cheese Skirt Easy Recipe for Rich Consommé Dip

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These crispy birria tacos feature tender, slow-cooked beef with a crispy cheese skirt and a rich consommé dip, creating a flavorful and indulgent taco experience perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 lbs beef chuck roast or short ribs, cut into chunks
  • 4 dried guajillo chilies, seeds removed and stems discarded
  • 2 dried ancho chilies, seeds removed and stems discarded
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 medium white onion, quartered
  • 2 medium roma tomatoes, roughly chopped
  • 2 tbsp apple cider vinegar
  • 4 cups beef broth or water
  • 12 small corn tortillas
  • 2 cups shredded Oaxaca or mozzarella cheese
  • Salt and pepper to taste
  • Optional garnishes: chopped cilantro, diced white onion, lime wedges, sliced radishes

Instructions

  1. Remove stems and seeds from guajillo and ancho chilies. Toast lightly in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak in hot water for 15 minutes until softened.
  2. In a blender, combine soaked chilies (with soaking water), tomatoes, garlic, onion, cumin, oregano, cinnamon, vinegar, salt, and pepper. Blend until smooth, about 1–2 minutes.
  3. Place beef chunks in a Dutch oven and pour marinade over. Toss to coat thoroughly. Let sit for at least 30 minutes or up to overnight in the fridge.
  4. Add beef broth and bay leaf to the pot. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 2–3 hours until beef is tender and shreds easily. Stir occasionally and add water if needed.
  5. Remove beef and shred using two forks. Strain cooking liquid through a fine sieve into a separate pot. Simmer consommé gently while preparing tacos, reducing slightly to intensify flavor.
  6. Heat a cast iron skillet over medium heat. Place a tortilla in the pan, sprinkle shredded cheese around edges to create cheese skirt. Add a spoonful of shredded beef in center, then top with another tortilla. Press gently with tongs.
  7. Cook each side for 2–3 minutes until cheese is golden and crispy and tortilla is toasted, forming a lacy crispy crust around edges.
  8. Serve tacos hot with a small bowl of warm consommé for dipping. Garnish with chopped cilantro, diced onion, and a squeeze of lime if desired.

Notes

Use Oaxaca or mozzarella cheese for best melting and crisping. Avoid rushing the simmer to ensure tender beef. Medium heat is key to prevent cheese burning. Strain consommé well for clarity. For dairy-free, use vegan mozzarella alternatives or omit cheese skirt. Slow cooker method can be used but flavor may be less intense.

Nutrition

Keywords: birria tacos, crispy cheese skirt, consommé dip, Mexican tacos, slow-cooked beef, easy birria recipe, gluten-free tacos

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