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Birria tacos have taken the culinary world by storm, captivating taste buds with their rich flavors and tender meat. Originating from the heart of Mexico, this beloved dish has evolved into a favorite among food enthusiasts worldwide. Known for its savory broth and succulent filling, birria tacos are not just a meal; they are an experience, perfect for gatherings, celebrations, or simply enjoying a comforting dinner at home. As we dive into this recipe, we'll explore the importance of authenticity in birria and how traditional methods and ingredients elevate this dish to new heights.

My Fave Birria Tacos

Savor the rich flavors of homemade Birria Tacos with this mouthwatering recipe! Succulent beef, marinated in a blend of toasted chiles and spices, is slow-cooked until tender. Serve in crispy corn tortillas topped with onions, fresh cilantro, and a squeeze of lime. Don't forget the consomme for dipping! Perfect for gatherings or a cozy dinner at home, these tacos are sure to impress. Get cooking and enjoy a taste of tradition!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast or short ribs

4 dried guajillo chiles

2 dried pasilla chiles

2 dried ancho chiles

1 medium onion, quartered

6 cloves garlic, peeled

1 tablespoon cumin

1 tablespoon oregano

2 bay leaves

4 cups beef broth

Salt and pepper, to taste

2 tablespoons apple cider vinegar

1 tablespoon vegetable oil

For the Tacos:

Corn tortillas

Chopped onion, for garnish

Fresh cilantro, for garnish

Lime wedges, for serving

Salsa (your choice) for serving

Cheese (optional)

Instructions
 

Prepare the Chiles:

    - Remove the stems and seeds from the dried guajillo, pasilla, and ancho chiles. Heat a dry skillet over medium heat and lightly toast the chiles for about 1-2 minutes, until fragrant. Be careful not to burn them.

      Make the Marinade:

        - In a blender, combine the toasted chiles, quartered onion, garlic, cumin, oregano, bay leaves, apple cider vinegar, and about one cup of beef broth. Blend until smooth. Season with salt and pepper to taste.

          Marinate the Meat:

            - Cut the beef chuck roast into large chunks and place it in a large bowl. Pour the marinade over the beef, ensuring it’s well coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight.

              Cook the Birria:

                - In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated beef (preferably without the marinade) in batches, browning it on all sides. Once browned, return all meat to the pot.

                  - Pour the remaining marinade over the beef, add the rest of the beef broth, and bring to a simmer. Cover and cook on low heat for about 3-4 hours, or until the meat is tender and shreds easily.

                    Shred the Beef:

                      - Remove the cooked beef from the pot and set aside. Strain the broth and reserve as consomme. Shred the beef using two forks, discarding any large pieces of fat.

                        Prepare the Tacos:

                          - Heat a skillet over medium heat. Lightly dip each corn tortilla in the reserved consomme to soak, then place it on the skillet. Fill each tortilla with some shredded beef and cheese if desired. Fold and cook for about 1-2 minutes on each side until crispy and golden.

                            Serve:

                              - Serve the tacos hot with chopped onion, fresh cilantro, and lime wedges on the side. Include a small bowl of the reserved consomme for dipping.

                                Prep Time: 20 minutes | Total Time: 5 hours | Servings: 6-8