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Dive into the rich and savory world of Birria Tacos, a beloved dish from Mexico that has captured the hearts and taste buds of food enthusiasts around the globe. Known for their tender, flavorful meat and vibrant accompaniments, these tacos offer a delightful blend of spices and textures. In this article, we will explore the origins of Birria, the importance of each ingredient, and provide a step-by-step guide to creating your own mouthwatering Birria Tacos at home. Whether you are a seasoned cook or a beginner, this recipe is sure to impress.

My Fave Birria Tacos

Discover the joy of making my favorite Birria Tacos! This recipe features tender beef chuck and short ribs infused with a rich, flavorful sauce made from dried guajillo and ancho chiles, garlic, and spices. After simmering until perfectly tender, shred the meat and serve it in warm corn tortillas topped with fresh cilantro and onions. Don't forget the lime wedges and tasty consomé for dipping. Perfect for gatherings or a delightful dinner at home!
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Ingredients
  

2 lbs beef chuck roast, trimmed and cut into large chunks

1 lb beef short ribs

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 onion, quartered

4 cloves garlic

2 cups beef broth

1 tablespoon apple cider vinegar

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Corn tortillas

Chopped cilantro, for garnish

Diced onions, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Transfer the chiles to a bowl and soak them in hot water for about 15 minutes until softened.

    Make the Sauce: In a blender, combine the soaked chiles, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, salt, and pepper. Blend until smooth.

      Sear the Meat: In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the chunks of beef chuck roast and short ribs, searing on all sides until browned (about 5-7 minutes). Remove the meat and set aside.

        Combine Ingredients: Pour the blended sauce over the seared meat in the pot. Add enough beef broth to cover the meat. Bring to a gentle simmer, then cover and reduce the heat to low. Cook for about 2-3 hours, or until the meat is tender and easily shreds with a fork.

          Shred the Meat: Once cooked, remove the beef from the pot and let it cool slightly. Shred the meat using two forks, discarding any excess fat and bones from the short ribs.

            Prepare the Tacos: Heat corn tortillas on a hot skillet until warm and pliable. Fill each tortilla with a generous amount of shredded beef, drizzle some of the broth from the pot for added flavor, and top with chopped cilantro and diced onions.

              Serve: Serve the Birria tacos hot with lime wedges on the side for squeezing over the tacos. Enjoy with a side of the delicious consomé (broth) for dipping!

                Prep Time: 15 minutes | Total Time: 3 hours 30 minutes | Servings: 6