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Brisket Birria Tacos

Brisket birria tacos with slow-cooked, extremely tender shredded brisket and a crimson-red chile consomé for dipping. Dip the corn tortillas until lightly saturated, then stack with brisket and finish with fresh onion, cilantro, and lime.
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Prep Time 20 minutes
Cook Time 4 hours
rest time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Brisket and broth base
  • 4 lb beef brisket Trim excess hard fat if needed.
  • 8 cup beef broth Use low-sodium if you prefer to control salt.
  • 1 white onion Halve and add to the pot.
  • 8 garlic Use whole cloves, then later in the chile paste.
Chile paste for consomé
  • 6 guajillo chiles Seeds removed for less bitterness if desired.
  • 4 ancho chiles Seeds removed for less bitterness if desired.
  • 3 tbsp tomato paste Adds color and body to the consomé.
  • 2 tbsp apple cider vinegar Helps brighten and balance the chile heat.
  • 1 tbsp cumin Warm, earthy spice.
  • 2 tsp oregano Use dried oregano.
  • 1 bay leaf Remove after simmering.
  • 2 cinnamon sticks Add depth; remove after simmering.
Tacos to serve
  • 1 corn tortillas Dip in consomé just until lightly saturated.
  • 1 white onion Finely chop for topping (fresh, crunchy).
  • 1 cilantro Chopped for garnish.
  • 1 lime Cut into wedges for squeezing.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the brisket
  1. Place the beef brisket in a large pot with the beef broth, white onion, and garlic. Bring to a boil, then reduce to low and simmer for 3.5 hours, until the meat is extremely tender and shreds easily.
  2. Remove the brisket from the pot and shred into bite-sized pieces, then return shredded brisket to a plate. Rest the shredded brisket off to the side for 15 minutes while you finish the consomé, visible as it loosens into strands.
Make the crimson-red chile paste
  1. Toast the guajillo chiles and ancho chiles in a dry skillet for 1 minute, stirring, until fragrant and slightly darkened. Add the toasted chiles to hot water and soak for 10 minutes, until softened and pliable.
  2. Blend the softened chiles with garlic, tomato paste, apple cider vinegar, cumin, oregano, and the bay leaf and cinnamon sticks until smooth. The mixture should look thick and uniformly crimson-red.
Simmer the consomé
  1. Strain the chile paste through a fine sieve into the reserved cooking liquid from the brisket. Add the bay leaf and cinnamon sticks, then simmer for 20 minutes, until the consomé looks deeper red and slightly thickened.
Dip, assemble, and serve
  1. Dip corn tortillas into the consomé until lightly saturated, about a quick dip that turns the surface glossy. Fill with shredded brisket and tuck the meat in so it’s clearly visible against the tortilla.
  2. Dip again in consomé if desired, then top the tacos with white onion and cilantro. Serve immediately with small cups of consomé for dunking and lime wedges on the side, steaming visibly as the consomé hits the tortillas.

Notes

Pro tip: strain the chile paste for a silky consomé—any grit from chile skins will dull the texture. Refrigerate brisket and consomé separately in airtight containers for up to 4 days; reheat gently. Freeze consomé up to 3 months (freeze shredded brisket up to 2 months). For a lower-fat option, skim cooled fat from the consomé before reheating and keep brisket trimmed.