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Birria tacos have taken the culinary world by storm, capturing the hearts (and stomachs) of food lovers everywhere. Originating from the vibrant state of Jalisco, Mexico, these flavorful delights are a testament to the rich heritage and culinary traditions of Mexican cuisine. Traditionally, birria is a savory stew made from goat meat, but as its popularity has grown, variations using beef and lamb have surfaced, making this dish accessible to a wider audience. These tacos are not just a meal; they embody a cultural experience that brings people together to celebrate flavors, family, and tradition.

My Fave Birria Tacos

Savor the rich flavors of My Fave Birria Tacos! This delicious recipe features tender beef chuck roast simmered in a spicy, aromatic sauce made from dried chiles and spices. Perfect for gatherings or a cozy night in, these tacos are filled with juicy meat and topped with fresh cilantro and onion. Don't forget to serve with lime wedges and a cup of savory broth for dipping. Get ready to impress your taste buds and your friends with this mouthwatering dish!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

1 chipotle pepper in adobo sauce

4 cloves garlic, minced

1 large onion, chopped

2 teaspoons ground cumin

1 teaspoon ground oregano

1 teaspoon ground cinnamon

1 teaspoon black pepper

1 teaspoon salt (or to taste)

4 cups beef broth

2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

Corn tortillas

Chopped cilantro and onion for garnish

Lime wedges for serving

Instructions
 

Prepare the Chiles: In a skillet over medium heat, toast the guajillo and ancho chiles for about 2 minutes until fragrant. Then, soak them in hot water for 15 minutes or until softened. Drain.

    Blend the Sauce: In a blender, combine the softened chiles, chipotle pepper, garlic, onion, cumin, oregano, cinnamon, black pepper, salt, and 1 cup of beef broth. Blend until smooth.

      Brown 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, and brown them on all sides, working in batches if necessary. Remove the beef and set aside.

        Cook the Sauce: In the same pot, pour in the blended sauce, scraping any browned bits from the bottom. Cook for about 5 minutes, stirring occasionally.

          Combine: Add the beef back to the pot along with the remaining broth and apple cider vinegar. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 2-3 hours, or until the beef is very tender and easily shredded.

            Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot and mix it with the broth.

              Prepare the Tacos: In a separate pan, lightly toast the corn tortillas until warm. For an added layer of flavor, dip them in the broth from the birria before filling.

                Assemble the Tacos: Fill each tortilla with a generous amount of the birria mixture. Top with chopped cilantro and raw onion.

                  Serve: Serve immediately with lime wedges and a small cup of the savory birria broth for dipping.

                    Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 8 tacos