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Exploring the rich culinary heritage of Mexico leads us to one of its most beloved dishes: Birria Tacos. This flavorful dish consists of tender, slow-cooked beef, infused with a medley of spices and served in warm corn tortillas. Birria Tacos have gained immense popularity, not just for their taste but for the experience of enjoying them with friends and family. The combination of succulent meat, aromatic spices, and the option to dip the tacos into the rich broth makes this dish a standout in Mexican cuisine.

My Fave Birria Tacos

Dive into the bold flavors of homemade Birria Tacos with this delightful recipe! Tender beef simmered in a rich sauce made from dried chilies, garlic, and spices creates a mouthwatering filling. Simply serve in warm corn tortillas topped with fresh cilantro, onions, and a squeeze of lime. Perfect for gatherings or a cozy night in, these tacos are sure to become a family favorite. Don't forget the dipping broth for an extra flavor burst! 🌮🔥
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Ingredients
  

For the Birria:

2 lbs beef chuck roast or short rib, cut into large chunks

3 dried guajillo chilies

2 dried pasilla chilies

1 dried ancho chili

4 cloves garlic, minced

1 medium onion, chopped

2 tsp ground cumin

2 tsp oregano

1 tsp black pepper

1 tsp salt (more to taste)

4 cups beef broth

2 tbsp apple cider vinegar

1 bay leaf

1 tablespoon vegetable oil

For the Tacos:

Corn tortillas

Chopped fresh cilantro

Chopped onions

Lime wedges

Sliced radishes (optional)

Salsa (optional)

Instructions
 

Prepare the Chiles: Start by removing the stems and seeds from the dried chilies. Heat a skillet over medium heat and toast the chilies for about 30 seconds until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover with hot water to rehydrate for about 15 minutes. Drain and set aside.

    Make the Sauce: In a blender, combine the rehydrated chilies, minced garlic, chopped onion, cumin, oregano, black pepper, salt, apple cider vinegar, and half a cup of beef broth. Blend until smooth to create a paste.

      Sear the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides. Remove the meat from the pot and set aside.

        Combine Ingredients: In the same pot, add the blended chili paste and cook for about 2-3 minutes until fragrant. Then, return the beef to the pot, add the remaining beef broth and bay leaf. Stir to combine.

          Cook the Birria: Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for about 2-3 hours, or until the meat is tender and falls apart easily. You can also use a pressure cooker for about 45 minutes.

            Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot, stirring to coat it in the sauce. Adjust seasoning with more salt if necessary.

              Heat the Tortillas: In a separate skillet, lightly toast corn tortillas until warm and pliable. Dip each tortilla into the birria broth for added flavor.

                Assemble the Tacos: Place a generous portion of the shredded beef on each tortilla. Top with chopped cilantro, diced onions, and a squeeze of lime juice.

                  Serve: Enjoy your Birria Tacos hot with additional lime wedges and salsa on the side. You can also serve some of the reserved broth for dipping the tacos.

                    Prep Time | Total Time | Servings

                      15 min | 3 hours | 6 servings