Mexican Food Review: Birria Tacos, Carne Asada Fries, and Elote

Pro tips

• Braise the beef low and slow (3–4 hours) until it shreds easily; rushed cooking yields tough meat.
• Strain the consommé through fine mesh or cheesecloth to remove chile solids and spices for a clean, silky dipping broth.
• Dip each filled tortilla into hot consommé for 2–3 seconds before frying to infuse flavor and prevent the tortilla from drying out.
• Keep consommé warm in a separate pot for dipping and serve alongside the tacos, not poured over them.

Substitutions

• Chuck roast → brisket or beef short ribs (adjust braise time based on thickness)
• Dried guajillo or ancho chiles → dried New Mexico or chipotle chiles (flavor will shift but remain authentic)

Storage & make-ahead

Store braised beef and consommé separately in airtight containers for up to 4 days. Reheat gently on the stovetop before assembling and frying tacos.

Equipment

Dutch oven or large braising pot · Fine-mesh strainer or cheesecloth · Shallow pan or skillet for frying

What is consommé in birria tacos?

Consommé is the strained broth left after braising the beef. It's seasoned with dried chiles, spices, and beef stock, and served as a dipping sauce alongside the tacos.

How do you get birria tacos crispy?

Dip the filled tortilla briefly into hot consommé, then fry it in oil until the edges are golden and crispy. The moisture from the dip helps soften and seal the tortilla while frying crisps it.

Can you make birria ahead of time?

Yes. Braise the beef 1–2 days ahead and refrigerate. Reheat gently before shredding and assembling tacos. The flavors deepen when rested.

What tortillas work best for birria tacos?

Corn tortillas are traditional and hold up better to the dipping and frying process. Flour tortillas can tear easily when wet and fried.