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Lazy Birria Tacos

Lazy birria tacos with crispy-edged corn tortillas dipped in rich birria broth and stuffed with shredded beef. Ready fast with a blender-style birria sauce and a quick pan-fry for that toasted crunch before serving extra broth for dipping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef consomé
  • 2 can (16 oz) beef consomé Canned; pick a brand you like for the base flavor.
Chipotle in adobo
  • 1 can (7 oz) chipotle in adobo Adds heat and smoky flavor to the broth.
Aromatics and spices
  • 4 garlic Fresh cloves; blended until smooth.
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tbsp apple cider vinegar Balances richness with a tangy note.
Shredded beef
  • 2 lb shredded cooked beef Rotisserie chicken works too if you want a quicker swap.
Tortillas and frying
  • 1 small corn tortillas Use enough for 6 servings; fry in batches.
  • 1 vegetable oil for frying Used only to lightly crisp the tortillas.
Toppings
  • 1 diced onion
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Blend and build the birria broth
  1. Blend canned beef consomé, chipotle in adobo, garlic, cumin, chili powder, oregano, and apple cider vinegar until smooth. Stop and scrape as needed so the sauce looks uniform.
  2. Heat the blended mixture in a pot until it comes to a gentle simmer, then add the shredded cooked beef. Simmer for 10 minutes so the broth turns flavorful and the beef warms through.
Fry tortillas and dip
  1. Heat vegetable oil in a cast iron skillet until hot but not smoking. Fry small corn tortillas quickly, about 10 seconds per side, until lightly crispy with golden edges.
  2. Dip each fried tortilla into the hot birria sauce for a quick soak. Fill the dipped tortillas with shredded beef right away while the shell is still pliable.
Serve
  1. Serve the birria tacos with diced onion, fresh cilantro, and lime wedges on the side. Keep extra birria broth warm so each taco can be dipped again before the first bite.

Notes

Pro tip: keep the birria at a steady gentle simmer so each tortilla dip turns glossy and helps the edges stay crisp. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stovetop or microwave; freezer is yes for the birria broth and beef (freeze up to 3 months) and fry fresh tortillas when ready.