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If you're on the hunt for a dish that encapsulates the heart and soul of Mexican cuisine, look no further than Birria Tacos. These mouthwatering delights have taken the culinary world by storm, captivating taco enthusiasts and food lovers alike with their rich flavors and enticing aroma. Originally hailing from the state of Jalisco, Birria Tacos are not just a meal; they are a celebration of culture, tradition, and community.

My Fave Birria Tacos

Get ready to savor the ultimate comfort food with these flavorful Birria Tacos! This recipe features tender, shredded beef cooked in a rich, aromatic sauce made from dried chilies and spices. Serve the tacos warm with melted cheese, fresh cilantro, and diced onions. Don't forget the lime wedges for an extra zing and a side of broth for dipping! Perfect for gatherings or a cozy dinner at home, this dish will have everyone coming back for seconds!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

2 cups beef broth

3-4 dried guajillo chilies

2-3 dried pasilla chilies

1 onion, quartered

6 cloves garlic, minced

1 tablespoon apple cider vinegar

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

1 teaspoon cinnamon

1-2 bay leaves

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped

Onion, finely diced (for topping)

Lime wedges, for serving

Queso Oaxaca or Monterey Jack cheese, shredded (optional)

Instructions
 

Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo and pasilla chilies for about 1-2 minutes until fragrant. Add them to a bowl and cover with hot water to soak for 15-20 minutes, then drain.

    Make the Sauce: In a blender, combine softened chilies, beef broth, quartered onion, garlic, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, and a pinch of salt and pepper. Blend until smooth.

      Cook the Beef: In a large pot, heat a drizzle of oil over medium-high heat. Add the beef chunks and brown them on all sides. Once browned, pour the blended sauce over the beef, add the bay leaves, and cover. Let it simmer on low heat for about 2-3 hours, or until the beef is tender and can be easily shredded.

        Shred the Beef: Once the beef is cooked, remove the meat from the pot and shred it using two forks. Return the shredded beef to the pot and mix it well with the sauce. Adjust seasoning if necessary.

          Prepare the Tacos: Warm up the corn tortillas in a dry skillet. If using cheese, add a slice to the tortilla and let it melt slightly. Add a generous scoop of the birria filling on top of the melted cheese. Fold the tortilla over and cook for a minute on each side until crispy and golden.

            Serve: Serve the tacos with a side of the birria broth for dipping. Top with chopped cilantro, diced onions, and a squeeze of lime juice for a fresh finish.

              Prep Time, Total Time, Servings: 30 minutes | 3 hours | 8 servings