Name: Birria Tacos Supreme
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, cut into large chunks; 5 dried guajillo chiles; 3 dried ancho chiles; 2 tomatoes, quartered; 1 white onion, quartered; 4 cloves garlic; 2 cups beef broth; 1/4 cup apple cider vinegar; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 2 bay leaves; Salt and pepper, to taste; 12 small corn tortillas; 1 1/2 cups shredded Oaxaca or Monterey Jack cheese; 2 tbsp vegetable oil; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality birria tacos at home. The beef is incredibly tender and flavorful from the slow simmer, and the consommé adds a whole new layer of richness. It’s the perfect centerpiece for a weekend gathering or when I want to impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs beef chuck roast (cut into large chunks)
5 dried guajillo chiles
3 dried ancho chiles
2 tomatoes, quartered
1 white onion, quartered
4 cloves garlic
2 cups beef broth
1/4 cup apple cider vinegar
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
2 bay leaves
Salt and pepper, to taste
12 small corn tortillas
1 1/2 cups shredded Oaxaca or Monterey Jack cheese
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

directions

I begin by removing the stems and seeds from the guajillo and ancho chiles. I toast them lightly in a dry skillet over medium heat for about 30 seconds per side to bring out their flavor.

In a blender, I combine the toasted chiles with tomatoes, onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, and beef broth. I blend everything until the mixture is completely smooth.

Next, I season the beef chunks generously with salt and pepper. In a large pot or Dutch oven, I heat 1 tablespoon of vegetable oil over medium-high and brown the beef on all sides.

Once browned, I pour the blended chile-tomato sauce over the beef and add the bay leaves. I bring it to a simmer, then lower the heat, cover the pot, and let it cook for about 2.5 hours until the beef is fork-tender.

When the beef is ready, I remove it and shred it with two forks. I skim off any excess fat from the sauce and strain it to collect the consommé, which I reserve for dipping.

I return the shredded beef to the pot to keep it warm.

To assemble the tacos, I preheat a non-stick skillet over medium heat and lightly brush one side of each tortilla with oil.

I place the tortilla oil-side down in the skillet, sprinkle cheese on one half, add shredded beef, and fold it in half. I cook each taco for 2–3 minutes per side until the tortilla is crisp and the cheese is melted.

I repeat with the remaining tortillas.

Once done, I serve the tacos hot, garnished with fresh cilantro and lime wedges, with the warm consommé on the side for dipping.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 2 hours 45 minutes
Total Time: 3 hours 5 minutes
Servings: 12 tacos
Calories: ~320 kcal per taco

Variations

Sometimes I use beef short ribs or a mix of beef and lamb for deeper flavor. I also enjoy adding chopped onions inside the tacos or a little chipotle for extra heat. For a crispier texture, I use a cast-iron skillet for frying.

storage/reheating

I store leftover shredded beef and consommé in separate containers in the fridge for up to 3 days. I reheat the beef gently in a skillet and warm the consommé on the stovetop. The tacos can also be assembled and frozen before the final skillet fry.

FAQs

Can I make birria in a slow cooker?

Yes, I often use a slow cooker for convenience. I brown the beef first, then add everything to the slow cooker and cook on low for 8 hours.

What can I use instead of guajillo and ancho chiles?

If I can’t find those chiles, I substitute with dried pasilla or use chili powder in a pinch, though the flavor won’t be quite the same.

Can I use flour tortillas?

I prefer corn for authenticity and crispness, but flour tortillas work if that’s what I have on hand.

Is birria spicy?

It has a mild to medium spice level. I control the heat by adjusting the amount of chiles or adding spicy ones like arbol.

How do I keep the tacos from getting soggy?

I always make sure to cook the tacos long enough in the skillet so the tortillas get crispy, and I serve them immediately.

Conclusion

Birria Tacos Supreme are my top pick for bold, rich flavor and that satisfying dunk into warm consommé. The slow-cooked beef, crisp tortillas, and melty cheese come together for a truly irresistible meal that always hits the spot.