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Birria tacos are a delightful culinary creation that has captured the hearts and taste buds of food lovers across the globe. This Mexican dish, originally from the western state of Jalisco, offers an irresistible combination of rich flavors and tender meat, making it a perfect choice for gatherings and celebrations. Traditionally, birria was prepared as a celebratory dish, often served at weddings, birthdays, and holidays, showcasing the vibrant culture and communal spirit of Mexican cuisine. Today, birria tacos have transcended their regional origins, gaining popularity in various cuisines and restaurants around the world. Their unique flavor profile, coupled with the satisfying texture of the meat, has made them a favorite for those seeking comfort food with a gourmet twist.

My Fave Birria Tacos

Craving something delicious? Try these My Fave Birria Tacos! This flavorful recipe features tender beef chuck roast and short ribs, marinated in a savory blend of spices and chilies. Perfectly cooked and shredded, the meat is served in warm corn tortillas topped with fresh cilantro, diced onion, and a squeeze of lime. Don’t forget to dip them in the rich broth for an extra kick! Ideal for taco night or any special occasion!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 lb beef short ribs

3 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp oregano

4 garlic cloves, minced

1 medium onion, quartered

4 cups beef broth

2 bay leaves

Salt to taste

1 tbsp apple cider vinegar

2 tbsp vegetable oil

For the Tacos:

Corn tortillas

Chopped fresh cilantro

Diced onion

Lime wedges

Sliced radishes (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them. Soak the chiles in hot water for 15-20 minutes until softened, then drain.

    Make the Marinade: In a blender, combine the soaked chiles, cumin seeds, black peppercorns, oregano, minced garlic, onion, beef broth, apple cider vinegar, and salt. Blend until smooth.

      Marinate the Meat: In a large bowl, combine the beef chunks and short ribs with the chili marinade. Make sure the meat is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

        Cook the Birria: In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the marinated meat and sear on all sides until browned (about 5 minutes). Pour in any leftover marinade and add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours until the meat is tender and easily shredded.

          Shred the Meat: Remove the meat from the pot and shred it using two forks. Strain the broth and reserve it, discarding any solids.

            Prepare the Tacos: Warm the corn tortillas in a dry skillet. Dip each tortilla briefly in the reserved broth for extra flavor and softness. Fill each tortilla with a generous amount of the shredded birria meat.

              Garnish and Serve: Top your tacos with chopped cilantro, diced onion, and a squeeze of lime juice. Serve with a small bowl of the reserved broth for dipping. Enjoy your delicious Birria Tacos!

                Prep Time: 25 mins | Total Time: 3 hours | Servings: 6-8