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If you’ve ever wandered through the vibrant streets of Mexico or dined at a local taqueria, chances are you’ve come across the mouthwatering delight known as Birria Tacos. This dish is a celebration of flavor, offering a tantalizing combination of tender meat, rich spices, and a warm, comforting tortilla. But what exactly are Birria Tacos, and why have they become a beloved staple in both Mexican cuisine and the culinary world at large?

My Fave Birria Tacos

Get ready for a flavor explosion with my favorite Birria Tacos! Tender beef chuck roast is slow-cooked in a rich and spicy sauce made with guajillo and chipotle peppers, garlic, and spices. Once shredded, it’s packed into warm corn tortillas and topped with fresh cilantro and onion. Perfect for taco night, these tacos are a crowd-pleaser. Serve them with lime wedges for an extra zing! Easy to make and even easier to enjoy!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo peppers

2 dried chipotle peppers

4 cups beef broth

1 medium onion, quartered

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 bay leaves

Salt and pepper to taste

2 tablespoons vegetable oil

For the Tacos:

12 corn tortillas

1 cup fresh cilantro, chopped

1 cup onion, finely chopped

Lime wedges (for serving)

Freshly sliced radishes (optional)

Instructions
 

Prepare the Peppers:

    - Toast the guajillo and chipotle peppers in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove from heat, stem, and seed them.

      Make the Sauce:

        - In a blender, combine the toasted peppers, beef broth, onion, garlic, cumin, oregano, smoked paprika, salt, and pepper. Blend until smooth. This will be your birria sauce.

          Sear the Beef:

            - In a large, heavy pot, heat the vegetable oil over medium-high heat. Add the beef chunks and sear on all sides until browned (about 6-8 minutes). Remove the beef and set aside.

              Cook the Birria:

                - Pour the birria sauce into the same pot, scraping up any browned bits. Add the beef chunks back into the pot along with the bay leaves. Bring it to a simmer.

                  Slow Cook:

                    - Cover the pot and reduce the heat to low. Let it simmer slowly for about 3-4 hours, or until the beef is tender and shreds easily.

                      Shred the Beef:

                        - Once cooked, remove the beef from the pot and let it rest for a few minutes. Shred the beef using two forks and set aside.

                          Prepare the Tacos:

                            - Heat the corn tortillas in a dry skillet until they are warm and pliable. Dip each tortilla briefly into the birria broth to add flavor.

                              Assemble the Tacos:

                                - Place a portion of shredded beef onto each tortilla. Top with chopped cilantro and onion. Fold the tortillas and serve immediately.

                                  Serve:

                                    - Serve the birria tacos with lime wedges on the side and optional sliced radishes for a crunchy addition.

                                      Prep Time, Total Time, Servings:

                                        Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8