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Quick Spicy Ground Beef Birria Tacos Recipe with Easy Consommé Dip

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A fast and flavorful birria taco recipe using ground beef and a spicy consommé dip, perfect for weeknight meals and casual gatherings.

Ingredients

Scale
  • 1 lb (450g) ground beef – lean or regular, depending on your preference
  • 3 dried guajillo chiles – seeds removed, toasted lightly
  • 2 dried ancho chiles – seeds removed, toasted
  • 1/2 cup (120ml) beef broth – preferably low sodium
  • 1 small white onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano – Mexican oregano if available
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 cups (480ml) beef broth – homemade or store-bought (for consommé)
  • Reserved toasted guajillo and ancho chiles – blended into a smooth paste
  • 1 bay leaf
  • 1/2 teaspoon ground cloves
  • Fresh cilantro sprigs – optional, for garnish
  • Corn tortillas – warmed
  • Diced white onion and chopped fresh cilantro – traditional toppings
  • Crumbled queso fresco or shredded mozzarella – optional
  • Lime wedges – for squeezing

Instructions

  1. Toast and prepare the chiles: Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 1-2 minutes on each side until fragrant but not burnt. Remove from heat and soak them in hot water for about 10 minutes until softened.
  2. Make the chile paste: Drain the chiles, reserving some soaking liquid. In a blender, combine toasted chiles, garlic, 1/2 cup beef broth, and a pinch of salt. Blend until smooth, adding soaking liquid as needed to reach a thick sauce consistency.
  3. Cook the ground beef: Heat the oil in a large skillet over medium-high heat. Add finely chopped onion and cook until translucent, about 3 minutes. Add the ground beef, breaking it up with a spatula. Season with cumin, smoked paprika, oregano, cinnamon, salt, and pepper. Cook until browned and cooked through, about 7 minutes.
  4. Combine beef and chile sauce: Pour the chile paste into the cooked ground beef. Stir well to coat and cook for an additional 3-5 minutes to marry the flavors. Adjust seasoning if needed.
  5. Prepare the consommé: In a small pot, combine 2 cups beef broth, the reserved chile soaking liquid, bay leaf, and ground cloves. Bring to a gentle simmer for 10-15 minutes. Strain through a fine mesh sieve to remove solids. Keep warm for serving.
  6. Warm the tortillas: Heat tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
  7. Assemble the tacos: Spoon the spicy ground beef onto warmed tortillas. Top with diced onion, cilantro, and queso fresco or mozzarella if using. Serve immediately with a small bowl of consommé for dipping.

Notes

Avoid over-toasting the chiles to prevent bitterness. Strain consommé carefully for a clear broth. Add a splash of broth while cooking beef if it feels dry. Use 80/20 ground beef for best juiciness. Consommé tastes better after resting overnight. Tortillas can be crisped lightly in oil for extra texture. Can substitute ground turkey or chicken for leaner options or tofu/mushrooms for vegetarian version.

Nutrition

Keywords: birria tacos, ground beef birria, spicy tacos, consommé dip, quick birria, easy birria recipe, weeknight dinner, Mexican tacos

Find it online: https://chrisfeasts.com/quick-spicy-ground-beef-birria-tacos-recipe-with-easy-consomm-e-dip/