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Beef Birria with Consome (Birria de Res con Consome)

Beef birria is an amazing Mexican recipe that can be prepared as a stew or with consome. Today, I am making it with consome and serving it with quesatacos! Birria is traditonally made using goat but I prefer to use beef. The dried chilies, herbs and spices give this dish a delicious taste and aroma. If you like this recipe you’ll have to try barbacoa next!

beef birria with consomme in a bowl

I’ve been wanting to share this recipe with you all for so long. It’s one of our favorites.

Birria de res can be made on the stove top which is what I’m doing today but it can also be made in the oven, in a slow cooker and in an instant pot.

I love my slow cooker and can’t wait to try making birria in it. I don’t have an instant pot but I know they’re super popular.

Tao of Spice has a great birria recipe and shows you how to make it in the slow cooker and instantpot.

Birria is typically served at celebrations. But it is great anytime.

Beef birria may intimidate you when you look at the long list of ingredients but it is honestly pretty easy.

I’m going to show you the whole process so that you can easily recreate it at home.

What cut of meat to use for birria?

I use chuck roast for my birria. I find that it’s perfect for this recipe as it has a good amount of fat to give the consome plenty of flavor without it being too greasy.

Beef birria and quesataco ingredients

  • Chuck roast
  • White onion
  • Garlic
  • Beef bouillon
  • Bay leaves
  • Guajillo chulies
  • Pasilla chilies
  • Arbol chilies
  • Oregano
  • Thyme
  • Ground cumin
  • Ground black pepper
  • A piece of a cinnamon stick
  • White vinegar
  • Roma tomatoes
  • Whole cloves
  • Salt
  • Water
  • Cilantro
  • Corn tortillas
  • Shredded mozzarella cheese
  • Vegetable oil

How to make Beef birria

Now that you have your ingredients it’s time to get started. Cut the chuck roast into smaller pieces.

chuck roast for beef birria

You’ll also need one whole onion and half a head of garlic. Cut the top off the garlic to expose it. Reserve the other half of the garlic. We will need it later to make the salsa.

onion and garlic

Put the chuck roast, onion, garlic, beef bouillon cubes, bay leaves, salt and water in a pot. Bring it to a boil and skim off the foam that rises. Then reduce the heat to low and cover. Cook for 3 hours.

chuck roast in a pot

The meat will now be tender. Remove the meat from the pot and strain the beef broth and return it to the pot. I let the meat cool before shredding it because it’s super hot.

While the meat is cooling down I’m going to work on the salsa.

cooked chuck roast

You’ll need guajillo, pasilla and arbol chilies for the salsa. However you can totally omit the arbol chiies if you don’t like spicy.

Clean the chilies with a wet paper towel. Take the stems off them and remove the seeds and veins. You don’t have to remove the seeds from the arbol chilies just clean them.

dried chilies

Put the roma tomatoes and chilies in a pot. Cover with water. Bring to a boil over medium high heat. Let boil for about 5 minutes. Then remove from heat and let soak for about 10 minutes.

roma tomatoes and chilies in a pot

While the tomatoes and chilies are soaking go ahead and add the other ingredients needed for the salsa to the blender.

Those ingredients are the oregano, thyme, ground cumin, ground black pepper, white onion, peeled garlic cloves, piece of cinnamon, whole cloves, white vinegar and salt.

ingredients in a blender

Now add the tomatoes and chilies to the blender along with 2 cups of the strained beef broth. Blend until you get a smooth sauce.

salsa for birria

Now strain the salsa into the beef broth.

straining salsa into the broth

This is the consome that will be served with the quesatacos. Cook it covered on medium low heat for about 10 minutes. Season it with salt to taste.

consomme

Now I am going to shred the cooked chuck roast. I used my fingers for this but you can also use two forks. Discard the fat.

Reserve half of the meat for the quesatacos and add the rest to the pot with the consomme.

Season the reserved meat for the quesatacos with salt.

shredded chuck roast for beef birria

What are quesatacos?

Quesatacos are tortillas that are dipped in the consome then lightly fried in a skillet and filled with cheese and the shredded beef. They have a beautiful color to them thanks to the consome and frying them lightly in oil allows them to get a little crispy. Quesatacos are absolutely amazing dipped in the consome.

What you will need for the quesatacos

  • Shredded mozzarella cheese
  • Corn tortillas
  • Reserved shredded chuck roast
  • Consome
  • Vegetable oil

Assembling the quesatacos

Heat up some oil in a skillet over medium heat. Take one corn tortilla and dip it in the consome. Then put it in the skillet. Fry it lightly on each side for a few seconds.

consomme dipped tortilla

Add some shredded cheese. I used shredded mozzarella cheese for this.

tortilla with cheese

Add some of the shredded meat on top of the cheese and then add a little more cheese on top.

assembling quesataco

Now fold it and cook until the cheese has melted. Flip to the other side so it can get crispy.

I’m actually able to fit two or three at a time in my skillet. However if this is your first time making quesatacos you may want to start with just one at first.

quesataco in a skillet

Transfer the quesataco to a plate and repeat the above steps with the rest of the tortillas.

quesatacos on a plate

Now everything is ready and you can finally sit down and eat!

Serve the consome in a bowl.

Chopped cilantro, onion and fresh squeezed lime juice are a must for garnishing the consome.

My husband loves dipping his quesataco in the consome and so do I. That’s the only way to eat them as far as I’m concerned!

beef birria with consomme and a quesataco

Looking for more delicious Mexican recipes? Try these:

Beef Birria Recipe

This beef birria is so delicious and full of flavor. It is sure to impress all of your friends and family! The best part about this recipe is that you’ll most likely end up with leftovers for two or three days depending on how big your family is. I love having leftovers, they make life easier!

In fact I like making birria ramen with my leftovers. You should definitely try it!

beef birria with consomme in a bowl

I really hope you enjoyed today’s recipe and I hope you’ll give it a try! Trust me, you won’t be dissapointed.

Thank you so much for visiting and I’ll see you soon!

beef birria with consomme in a bowl
5 from 1 vote
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Beef Birria

Beef birria is a delicious and flavorful dish made of beef, dried chilies, herbs and spices. It's a dish that will have you coming back for seconds!

Course Main Course
Cuisine Mexican
Keyword beef birria, beef birria recipe, birria de res
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Servings 8
Calories 525 kcal
Author Carissa

Ingredients

For the Meat

  • 3 lbs chuck roast
  • 1 white onion
  • 1/2 head garlic
  • 2 beef bouillon cubes
  • 2 bay leaves
  • 1 tsp salt
  • 10 cups water

For the Salsa

  • 6 guajillo chilies
  • 2 pasilla chilies
  • 5 arbol chilies
  • 1 1/2 tsp oregano crushed
  • 3/4 tsp thyme
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/4 white onion
  • 1/2 head garlic Remove the cloves and peel them
  • 1 inch piece of Mexican cinnamon stick
  • 1/4 cup white vinegar
  • 3 roma tomatoes
  • 4 whole cloves
  • 2 tsp salt

For the Quesatacos

  • 2 cups shredded mozzarella cheese
  • 8 corn tortillas
  • reserved shredded chuck roast
  • consome
  • 2 tbs vegetable oil

For Garnishing

  • 1 bunch cilantro chopped
  • 1 onion diced
  • 2 limes

Instructions

For the Meat

  1. Cut the chuck roast into smaller pieces. Put them in a large pot.

  2. Add the whole onion, half a head of garlic, beef bouillon, bay leaves, salt and water to the pot.

  3. Bring it to a boil and skim off the foam that rises. Then reduce heat to low and cover. Cook for 3 hours.

  4. After the three hours remove the meat from the pot and let it cool. Strain the broth and add it back to the pot.

  5. Once the meat has cooled shred it and discard any pieces of fat.

For the Salsa

  1. Clean the chilies with a wet paper towel. Take the stems off the chilies. Deseed and devein them. You don't have to deseed the arbol chilies. Just clean them with the paper towel.

  2. Put the chilies and tomatoes in a pot and cover with water. Bring to a boil over medium high heat. Let boil for 5 min. Then remove the pot from the heat and let soak for 10 minutes.

  3. Go ahead and add the rest of the salsa ingredients to a blender. Then add the chilies and tomatoes. Also add 2 cups of the beef broth to the blender. Blend until you get a smooth salsa.

  4. Strain the salsa into the beef broth. Then cook covered on medium low heat for 10 minutes. Season with salt to taste.

  5. Add half of the shredded chuck roast to the pot with the broth. Season the other half with salt.

For the Quesatacos

  1. Heat up the oil in a skillet over medium heat.

  2. Once hot dip one tortilla in the consome and add it to the skillet. Let it fry lightly on each side for a few seconds.

  3. Add some of the cheese to the tortilla. Then add some of the shredded meat and more cheese.

  4. Fold the tortilla and continue cooking until the cheese has melted. Flip so the other side can get crispy. Then transfer to a plate.

  5. Repeat the above steps with the remaining tortillas.

  6. Serve the consome in a bowl and garnish with chopped cilantro and onion. Serve the quesatacos on the side.

Nutrition Facts
Beef Birria
Amount Per Serving
Calories 525 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 140mg47%
Sodium 1461mg64%
Potassium 871mg25%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 4g4%
Protein 42g84%
Vitamin A 1885IU38%
Vitamin C 13mg16%
Calcium 229mg23%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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