Crispy Cheesy Birria Taquitos with Consome for Dipping

This version highlights slow-simmered beef infused with dried chiles and toasted spices. After cooking, the beef is shredded and rolled with Oaxacan or mozzarella cheese into corn tortillas, then shallow-fried to a perfect crisp. Serve with chopped onion, cilantro, lime wedges, and a bowl of consommé for dipping to complete the authentic experience.

Make the birria and consommé ahead to reduce active time on the day you fry. The recipe scales easily and works well for casual gatherings or game-day menus.

• Salt and pepper, to taste
• 2 tbsp oil
• 4–5 lbs chuck roast
• 12 cups water
• 6–8 dried guajillo chilies, deveined and deseeded
• 1–2 dried ancho chilies, deveined and deseeded
• 2–4 dried chile de árbol (optional, for heat)
• 4 cloves garlic
• 1 medium onion, halved
• 2–3 tomatoes, halved
• 1/2 tsp cumin seeds
• 1 tsp whole peppercorns
• 2 whole cloves
• 1/2 of a large cinnamon stick
• 1 1/2 tsp sesame seeds
• 2 tsp dried oregano
• 1/2 inch knob of fresh ginger
• 2 bay leaves
• About 20 corn tortillas
• 2 cups shredded Oaxacan or mozzarella cheese
• 6–8 cups frying oil

Serve with:

• Chopped onion
• Chopped cilantro
• Lime wedges
• Consommé for dipping

• 1. Season and sear: Generously season the chuck roast with salt and pepper on all sides. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides to develop a rich, caramelized crust, then remove and set aside.
• 2. Simmer aromatics: Add 12 cups of water to the pot along with the dried chilies, halved tomatoes, garlic cloves, and the halved onion. Bring to a boil and simmer until the vegetables and chilies are soft and cooked through, which helps develop the consommé’s deep flavor. Reserve about 1 cup of the cooking liquid before straining.
• 3. Toast and blend spices: While the broth simmers, lightly toast the cumin seeds, peppercorns, cloves, cinnamon, sesame seeds, dried oregano, and a small knob of ginger in a dry skillet until fragrant—this only takes a minute or two. Add the toasted spices to a blender with the softened chiles, tomatoes, garlic, onion, and about 1 cup of the reserved cooking liquid. Blend until completely smooth to form a fragrant, silky sauce.
• 4. Combine and simmer: Return the seared beef to the pot. Pour the blended chile-spice sauce through a fine-mesh strainer into the pot to remove any coarse bits, then add bay leaves. Bring to a gentle simmer, skimming any foam that rises to the surface. Maintain a low simmer and cook until the beef is fork-tender—about 3 hours—so the connective tissue breaks down and the meat becomes shreddable.
• 5. Shred the birria: Use a slotted spoon to transfer the cooked beef to a cutting board. Allow it to cool slightly, then roughly chop or shred the meat into small pieces. Keep the pot juices and strained consommé warm for dipping.
• 6. Assemble taquitos: Warm corn tortillas briefly on a hot griddle or steam them for a few seconds to make rolling easier. Place a small portion of the shredded birria and a sprinkle of shredded Oaxacan or mozzarella cheese in the center of each tortilla. Roll tightly and secure with a toothpick if needed.
• 7. Fry to crisp: Heat frying oil in a deep skillet to about 300°F (use a thermometer for accuracy). Fry the taquitos in batches until evenly golden and crisp, about 3–4 minutes per batch, turning as needed. Remove to a paper towel-lined tray to drain excess oil.
• 8. Serve and garnish: Arrange taquitos on a platter and serve immediately with bowls of warm consommé for dipping. Offer chopped onion, cilantro, and lime wedges on the side. The bright lime and fresh herbs balance the rich, savory flavors.
• 9. Enjoy: Bite into each taquito, dip into the consommé, and savor the combination of crunchy tortilla, melted cheese, and tender birria.

Notes