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Birria Tacos, a culinary gem from Mexico, have surged in popularity, captivating food lovers around the globe. These mouthwatering tacos, typically filled with tender, slow-cooked meat and rich, flavorful broth, have transcended their humble beginnings to become a staple in both traditional and modern cuisine. With their origins rooted in the state of Jalisco, Birria was originally a dish prepared for special occasions, often featuring goat meat. Over time, this beloved dish has evolved, and today, beef is commonly used, especially in the form of tacos. The delightful combination of savory meat, spices, and the warm, inviting tortillas has turned Birria Tacos into a must-try street food experience.

My Fave Birria Tacos

Indulge in my favorite Birria Tacos that are bursting with flavor and perfect for any occasion! This recipe features tender beef chuck roast simmered in a rich blend of guajillo and ancho chiles, spices, and beef broth for a savory experience. Serve these hearty tacos with fresh cilantro, onions, and zesty lime wedges. Whether enjoyed plain or as quesabirria style with melted cheese, each bite is a taste of Mexico. Perfect for gatherings or a cozy dinner!
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Ingredients
  

2 lbs beef chuck roast, cut into chunks

2 dried guajillo chiles

2 dried ancho chiles

1 onion, quartered

4 cloves garlic, peeled

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp ground cinnamon

4 cups beef broth

2 tbsp apple cider vinegar

1 bay leaf

Salt and pepper to taste

12 corn tortillas

1 cup chopped fresh cilantro (for garnish)

1 cup chopped onions (for garnish)

Lime wedges (for serving)

1 cup shredded cheese (optional, for quesabirria style)

Instructions
 

Prepare the Chiles: Start by removing the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Be careful not to burn them.

    Blend the Sauce: In a blender, combine the toasted chiles, quartered onion, garlic, cumin, oregano, smoked paprika, cinnamon, and apple cider vinegar. Add a cup of beef broth to help blend smoothly. Blend until you have a smooth paste.

      Cook the Beef: In a large pot or Dutch oven over medium-high heat, add the beef chuck. Season with salt and pepper, searing the meat on all sides until browned (about 10 minutes).

        Combine Ingredients: Pour the blended chili sauce over the seared meat. Add the remaining beef broth and bay leaf, stirring to combine. Bring the mixture to a simmer.

          Slow-Cook: Cover the pot with a lid and reduce the heat to low. Let it cook for about 2 to 2.5 hours, until the meat is tender and can be shredded easily.

            Shred the Meat: Remove the beef from the pot and shred it using two forks. Skim any excess fat from the surface of the cooking liquid and return the shredded meat to the pot, stirring to combine with the sauce.

              Prepare the Tortillas: In a separate skillet, lightly toast the corn tortillas over medium heat. If you want to create quesabirria tacos, sprinkle some cheese onto the tortilla in the skillet, allow it to melt slightly, then add a generous portion of the birria and fold the tortilla in half.

                Serve: Plate the tacos with a garnish of chopped cilantro and onions. Serve with lime wedges and a small bowl of the rich broth for dipping.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 6-8