Homemade Birria Tacos Sauce Consommé

Best homemade birria tacos sauce consommé to dip or to cook your meat in like our pressure cooker birria. Make as mild or spicy as you want with lots of chiles. Get ready for the best Mexican recipe of your life y’all.

Birria Tacos Dipping Sauce

Ok so if you aren’t familiar to this type of meat or tacos you are in for a real treat. It’s basically a marinade that’s spicy, smoky and a bit sweet. Once the chiles, onion, garlic, coriander, and all the other seasonings are sauteed together and boiled down you can use it in two ways.

You can pressure cook shredded beef right in this sauce which is terrific, serve inside tortillas, wait but there’s more. THEN you blend all the liquids and peppers together to create an incredibly pungent sauce you can dip your air fryer tacos in, kinda’ like a Mexican au jus sauce.

Birria Taco Sauce Recipe Ingredients

If I had to compare it to something else I have had before I might say it is a little like our slow cooker barbacoa. You know how the sauce in that just envelopes the protein and makes it a bit sticky and coated? It’s like that but hotter. You can adjust how spicy it is though at the end, trust me.

• Cascabel chili peppers and New Mexico chili peppers
• 4 de arbol chili pepper or guajillo chiles
• 2 ancho chili peppers
• Diced onions and cilantro is nice too if you like it
• Olive oil
• Minced garlic
• Mexican oregano
• Cumin
• Ginger, ground
• 1 tsp peppercorns
• Cloves
• Coriander
• Apple cider vinegar
• Tomato paste 

Whether you are cooking your meat in this sauce or not here are two variations to it. I would suggest that you try it without blending first. If it is on the hot side then just strain it and serve as is. Wanting more heat? Blend it until smooth and then it will satisfy your need for fiery food!

1. Spicy birria sauce = After it is done and boiled down, pour half of your liquid and use a slotted spoon to move all the whole pieces into a blender. Pulse until as smooth as you’d like it to be.
2. Medium to mild birria sauce = Use a strainer with a bowl below it to remove everything from the liquid. Pour the contents in your small bowl into small containers and serve alongside your meal. Note: this will still be on the spicy side

This is great served alongside your quesabirria taco, or beef birria with some shredded cheese on top inside corn tortillas. I mean it is terrific on all things on your plate really. I have even mixed a bit inside of our Spanish rice and it gave it an oomph that I had never had before, everyone loved it.

How to Make Easy Birria Tacos Sauce

You can either make this on your stovetop in a pot or in a pressure cooker. If you want to make shredded meat in it, not just the sauce itself I suggest using an Instant Pot as you see here below. Short ribs are great cooked right inside there, but lamb is what is traditional. Really you could use this with any protein to add a ton of flavor to it.

• To prepare your dried chiles you want to remove all stems and seeds. Place into a large pot (or pressure cooker on saute) over medium/high heat.
  • Toast chilies until they are fragrant, this will be about 5 minutes.
• Remove from pot and set aside. Add your oil to the pot and add onion and garlic, cooking until soft, about 6 minutes. Frequently scrape off any browned bits from the bottom of the pot.  
• Add your bay leaves, a whole cinnamon stick, oregano, cumin, coriander, ginger, peppercorns, salt and pepper and cloves. Stir in vinegar and tomato paste.
  • Combine and add back in your chilies. Pour beef broth or stock in and boil (or keep on saute in IP).
• If you were just making the sauce you would be finished after boiling for 4-5 minutes. Strain or blend in a blender and enjoy sauce.

If you want to add meat you would do so after step 3 and boil until tender enough to shred with 2 forks. OR seal lid on your pressure cooker and cook for 1 hour on high pressure. Remove meat and then serve sauce as directed on the side of your birria taco recipe.

Best Sauce for Birria Tacos

There are quite a few seasonings you use to make this, like all the things. It will take you about 15 minutes to prep so keep that in mind. That is just for the sauce itself not including the cook time you would need if you added beef in there. An hour or so is what it takes under pressure for that part.

How to make birria sauce thicker?

Then you’re going to add a few cups of beef broth, the more you add the more diluted it will be so add less if you want it thick. If cooking meat in it you will need more than if you didn’t. 4 cups is just about right for us. I do use this in both ways though where I tenderize the meat in it, then strain, and serve together. I don’t know why you wouldn’t.

What can I make with birria sauce?

Some call it this which does make sense. Like I said, this is kinda’ compared to au jus like when you make a French dip sandwich (which is great with this meal too). I mean you can’t have one without the other. Not that the meat isn’t fabulous as is but it wouldn’t be categorized as such without the broth being served on the side for dipping.

If you wanted to make or serve this as a sort of low carb version you would just want to skip the wrap entirely. You could make into lettuce wraps instead with meat of your choice, I’m a fan of this. In this case you add a bit of toner to it because the outside is a bit cool right out of the fridge. Tacos are traditional though for sure.

How do you serve this sauce? Well you just need a little dish like a ramekin size on the plate for dipping. You can add the meat all sorts of ways beyond just inside a tortilla with oaxaca cheese on top. I mean you can roll them up with a bit of cheese to make a few air fry flautas. These are easy to dip dip dip away.

What to do with leftover birria consome?

This is another fun thing to make with this the next day. Okay so get a small corn tortilla and put it into a cast iron skillet with a touch of olive oil. Smother with some sauce. Add your marinated beef, cheese, and fold over. Brown on both sides to melt and make ooey gooey. AAAaaaand then serve with a side of sauce too.

They will kinda’ be like fried tacos in a sense, as they sit they will get crispier. Easy to pick up with all the goodness and goo inside. Pick up and dip each bite in the goodness before eating. OMG my mouth is watering just thinking about making these babies yet again.

I bet you are ready to jump to recipe below and get going right?? First decide whether you are going to use it for cooking and serving or just the latter. Personally it is best if you go all out. If it is your first go around test the sauce without blending first. If it isn’t warm enough for you then go for the spicier blended version as I explain below.