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Birria tacos have carved out a special place in the hearts and stomachs of food lovers worldwide, elevating them from traditional Mexican fare to a contemporary culinary sensation. Originating from the western state of Jalisco, Mexico, birria is a savory stew traditionally made with goat meat, though other meats such as beef or lamb have become popular substitutes. The word "birria" itself translates to "a delicious dish" in the local dialect, which speaks volumes about its significance in Mexican cuisine. Traditionally enjoyed during celebrations and family gatherings, birria has now found its way into the mainstream, often served in food trucks and trendy restaurants, where it captures the essence of authentic Mexican flavors.

My Fave Birria Tacos

Get ready to indulge in the ultimate comfort food with my favorite Birria Tacos! Tender beef chuck roast marinated in a flavorful blend of dried chiles, garlic, and spices creates a savory filling, all wrapped in crisp corn tortillas and gooey melted cheese. Perfect for sharing, these tacos are served with fresh cilantro, onions, and zesty lime, plus a rich consommé for dipping. Ideal for gatherings or a cozy dinner at home. Try this mouthwatering recipe for a burst of flavor!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

4 cloves garlic, minced

1 medium onion, chopped

2 cups beef broth

1 tbsp apple cider vinegar

1 tbsp ground cumin

1 tbsp dried oregano

1 tsp ground cinnamon

2 bay leaves

Salt and pepper, to taste

For the Tacos:

12 small corn tortillas

2 cups Oaxaca cheese or mozzarella, shredded

Fresh cilantro, chopped (for garnish)

Chopped 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 about 2-3 minutes until fragrant. Be careful not to burn them. Once toasted, transfer to a bowl and cover with hot water to soften for about 15 minutes.

    Make the marinade: In a blender, combine the softened chiles, minced garlic, chopped onion, beef broth, apple cider vinegar, cumin, oregano, cinnamon, and a pinch of salt and pepper. Blend until smooth.

      Marinate the meat: In a large bowl or resealable bag, combine the beef chunks and the marinade. Mix well, ensuring all pieces are coated. Marinate for at least 2 hours (or preferably overnight in the fridge for deeper flavor).

        Cook the birria: Preheat your oven to 300°F (150°C). In a large Dutch oven, add the marinated beef along with all the marinade. Add the bay leaves and enough water or beef broth to cover the meat. Cover the pot and cook in the oven for 3-4 hours, or until the meat is tender and easily shreds with a fork. You can also use a slow cooker on low for 8 hours.

          Prepare the tacos: Once the birria is ready, remove the meat from the pot and shred it with two forks. Strain the broth (consommé) and reserve it for dipping.

            Assemble the tacos: Heat a skillet over medium heat. Dip each corn tortilla in the reserved consommé to lightly coat, then place it on the skillet. Add a generous amount of shredded meat and top with Oaxaca cheese. Fold the tortilla in half and cook until golden brown and the cheese is melted, about 2-3 minutes per side.

              Serve: Remove from the skillet and place the tacos on a serving platter. Garnish with chopped cilantro and onions. Serve with lime wedges and a small bowl of consommé for dipping.

                Prep Time: 20 minutes | Total Time: 5 hours | Servings: 6-8 tacos (depending on portion size)