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Birria tacos have taken the culinary world by storm, captivating the hearts and taste buds of food lovers everywhere. Originating from the western region of Mexico, particularly the state of Jalisco, birria is a traditional dish that has seen an impressive evolution over the years. While the dish started as a hearty stew made from goat meat, its modern incarnation as birria tacos—often featuring beef—has gained immense popularity, especially in recent years. This dish is not just a meal; it is a celebration of rich flavors, vibrant colors, and shared cultures.

My Fave Birria Tacos

Get ready to indulge in My Fave Birria Tacos! Juicy beef chuck roast simmers in a flavorful blend of spices and dried peppers, creating a rich sauce that's simply irresistible. These delicious tacos are filled with tender shredded meat, topped with fresh cilantro and diced onions, all wrapped in crispy corn tortillas. Perfect for a cozy dinner or a fun gathering, serve with lime wedges and extra broth for dipping. Enjoy this tasty culinary adventure!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo peppers, stems and seeds removed

2 dried pasilla peppers, stems and seeds removed

1 onion, quartered

4 cloves garlic

2 tsp ground cumin

1 tsp dried oregano

1 tsp ground cinnamon

3 cups beef broth

3 tbsp apple cider vinegar

Salt and pepper to taste

2 tbsp vegetable oil

For the Tacos:

Corn tortillas

Chopped fresh cilantro

Diced white onion

Lime wedges

Queso fresco (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and pasilla peppers for 2-3 minutes until fragrant. Be careful not to burn them. Once done, transfer to a blender.

    Blend Sauce: Add the quartered onion, garlic cloves, ground cumin, oregano, cinnamon, salt, pepper, apple cider vinegar, and about 1 cup of beef broth to the blender with the toasted peppers. Blend until smooth.

      Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks and brown on all sides, about 5-7 minutes.

        Combine Ingredients: Pour the blended sauce over the browned meat, then add the remaining 2 cups of beef broth. Stir to combine and bring to a simmer. Cover and reduce heat to low.

          Cook: Allow the birria to simmer for about 2-3 hours, or until the meat is tender and shreds easily. Stir occasionally and add more broth if it looks dry.

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

              Prepare Tacos: Heat a skillet over medium heat. Dip a corn tortilla into the birria broth, then place it on the hot skillet. Add a spoonful of shredded meat, top with cilantro, onion, and queso fresco (if using). Fold the tortilla in half and cook until crispy, about 2 minutes per side.

                Serve: Serve the tacos with lime wedges and a small bowl of the birria broth for dipping.

                  Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 6-8 tacos