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Birria Tacos have rapidly gained popularity, transforming from a traditional Mexican delicacy into a culinary sensation adored by food enthusiasts around the globe. These rich, flavorful tacos are a celebration of Mexican culture, embodying centuries of culinary tradition and innovation. Originating from the state of Jalisco, Birria is a savory stew typically made with goat meat, although beef has become a popular alternative in many households. The dish has evolved significantly, especially in recent years, as food lovers seek out authentic experiences that showcase bold flavors.

My Fave Birria Tacos

Indulge in the rich flavors of my favorite birria tacos! This delectable recipe features tender beef chuck roast marinated with a savory blend of guajillo and ancho chiles, spices, and seasonings, creating a mouthwatering filling for corn tortillas. Serve with fresh cilantro, diced onions, and lime wedges, alongside a warming dipping broth. Perfect for gatherings or a cozy dinner at home, these tacos are sure to impress! Explore the recipe for step-by-step instructions.
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Ingredients
  

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 medium onion, quartered

4 cloves garlic

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 cinnamon stick

4 cups beef broth

2 tablespoons apple cider vinegar

Salt and pepper to taste

12 corn tortillas

Chopped fresh cilantro, for garnish

Diced onions, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 2-3 minutes, turning often until fragrant. Remove from heat and soak in hot water for about 15 minutes until softened. Drain and set aside.

    Make the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, smoked paprika, and cinnamon stick. Add a cup of beef broth and blend until smooth. Season with salt and pepper to taste.

      Marinate the Beef: In a large bowl, combine the beef chunks with the blended marinade, ensuring all pieces are well coated. Cover and marinate in the refrigerator for at least 2 hours, but preferably overnight.

        Cook the Beef: Transfer the marinated beef and any excess marinade to a large pot or slow cooker. Add the remaining beef broth and apple cider vinegar. For traditional cooking, simmer on the stove for about 3-4 hours on low heat or until tender. For a slow cooker, set it on low for 6-8 hours.

          Shred the Beef: Once the beef is tender, remove it from the pot and shred it using two forks. Reserve the cooking liquid (broth) for dipping.

            Prepare the Tacos: Heat a skillet over medium heat. Quickly toast each corn tortilla for about 30 seconds on each side until pliable. Add a generous amount of the shredded beef to one side of each tortilla, then fold.

              Serve: Serve the tacos with a side of the reserved broth for dipping. Garnish with chopped cilantro and diced onions, and serve with lime wedges.

                Prep Time: 30 mins | Total Time: 7-8 hours | Servings: 6-8 tacos