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Birria tacos have surged in popularity, transforming from a traditional Mexican dish into a beloved culinary phenomenon around the globe. Originating from the state of Jalisco, Mexico, Birria is a savory stew typically made with meat, spices, and a rich broth. The dish has deep roots in Mexican culture, often served during special occasions and celebrations. Family gatherings, weddings, and holidays such as Christmas and Día de los Muertos often feature this flavorful dish, symbolizing the warmth and connection of community.

My Fave Birria Tacos

Dive into the deliciousness of homemade Birria Tacos! This recipe features tender, flavorful beef marinated in a rich blend of spices and dried chiles. Slow-cooked to perfection, the meat becomes irresistibly shredded and is served in warm corn tortillas. Each bite is enhanced with fresh cilantro, onions, and a squeeze of lime, accompanied by savory broth for dipping. Perfect for gatherings or a cozy night in, these tacos are sure to impress!
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Ingredients
  

For the Birria:

3 lbs chuck roast, cut into large pieces

2 lbs beef shank or short ribs

4 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

1 tsp black peppercorns

1 tsp cumin seeds

1 tsp oregano

1 onion, quartered

6 cloves garlic, unpeeled

4 cups beef broth

1 bay leaf

Salt to taste

For the Tacos:

Corn tortillas

Finely chopped onions

Chopped cilantro

Lime wedges

Salsa (your choice)

Instructions
 

Prepare the Chiles:

    - In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and soak in hot water for 15-20 minutes until soft.

      Make the Marinade:

        - In a blender, combine the soaked chiles (drained), black peppercorns, cumin seeds, oregano, onion, and garlic (peel them first). Blend until smooth, adding some of the beef broth if necessary to achieve a pourable consistency.

          Marinate the Meat:

            - In a large bowl, coat the chunks of chuck roast and beef shank with the marinade, ensuring all pieces are well covered. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

              Cook the Birria:

                - In a large pot or Dutch oven over medium-high heat, add the marinated meat along with the remaining beef broth and the bay leaf. Bring to a gentle simmer, then cover and reduce the heat to low. Cook for about 3-4 hours until the meat is fork-tender.

                  Shred the Meat:

                    - Once cooked, remove the meat from the pot and shred it using two forks. Strain and reserve the cooking liquid as it will be used for dipping.

                      Prepare the Tacos:

                        - In a hot skillet, lightly toast each corn tortilla on both sides until warm. Add a generous amount of shredded birria to one side of the tortilla and fold them in half.

                          Serve:

                            - Serve the tacos with a side of the reserved broth for dipping. Top with chopped onions, cilantro, and a squeeze of lime juice. Add your favorite salsa if desired.

                              Prep Time: 30 minutes | Total Time: 5 hours | Servings: 8