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Lazy Birria Tacos

Lazy birria tacos with crispy-edged corn tortillas dipped in rich birria broth and filled with shredded beef. This quick, easy stovetop method simmers spiced adobo consomé for a saucy, beefy bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Birria broth
  • 2 can (16 oz) beef consomé
  • 1 can (7 oz) chipotle in adobo
  • 4 garlic cloves
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tbsp apple cider vinegar
Filling
  • 2 lb shredded cooked beef Rotisserie chicken works too.
Tacos
  • 1 small corn tortillas For frying.
  • 0.5 cup vegetable oil For frying.
Toppings and serving
  • 0.5 cup diced onion
  • 0.25 cup fresh cilantro
  • 1 lime wedges

Equipment

  • 1 blender
  • 1 pot
  • 1 skillet

Method
 

Blend the birria base
  1. Add beef consomé, chipotle in adobo, garlic cloves, cumin, chili powder, oregano, and apple cider vinegar to a blender, then blend until smooth and uniform.
Simmer with shredded beef
  1. Pour the blended birria mixture into a pot and heat until gently simmering, then add the shredded cooked beef.
  2. Simmer for 10 minutes to let the beef soak up the sauce, keeping it at a steady simmer with occasional stirring for even coating.
Fry tortillas and assemble
  1. Heat vegetable oil in a skillet until hot for quick frying, then fry small corn tortillas for about 10 seconds per side until lightly crispy with pale golden edges.
  2. Dip each fried tortilla into the hot birria sauce briefly so it turns glossy, then fill with shredded cooked beef.
  3. Serve immediately with diced onion, fresh cilantro, lime wedges, and extra birria broth for dipping.

Notes

To keep tacos crisp, fry the tortillas first, then dip and fill right before serving. Store leftover birria broth and beef separately in the refrigerator up to 4 days; reheat on the stove until hot. Freezing is best for the birria broth (up to 3 months). For a lighter option, swap shredded beef with pulled rotisserie chicken to reduce fat while keeping the same sauce and dipping method.