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Birria tacos represent a delicious union of rich tradition and mouthwatering flavors that have captured hearts—and taste buds—around the world. Originating from the western state of Jalisco, Mexico, these tacos are not just a meal; they are a cultural experience, steeped in history and vibrant culinary practices. Traditionally made with goat meat, birria has evolved over the years, often featuring beef or lamb, appealing to a wider audience. The dish is celebrated for its tender, juicy meat bathed in a fragrant, spicy broth, served alongside warm tortillas and garnished with fresh ingredients.

My Fave Birria Tacos

Dive into the world of flavor with my favorite Birria Tacos! This savory dish features tender beef chuck roast marinated in a delicious blend of spices and dried chiles. After hours of slow cooking, the beef is perfectly shredded and served in warm corn tortillas. Top with fresh cilantro and optional queso fresco, and don’t forget the lime wedges for that zing. Perfect for taco night or any celebration, these tacos are sure to impress!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, seeds removed

2 dried ancho chiles, seeds removed

1 medium onion, quartered

4 cloves garlic, minced

1 tsp cumin

1 tsp dried oregano

1 tsp thyme

1/2 tsp cinnamon

4 cups beef broth

2 tbsp apple cider vinegar

Salt and pepper, to taste

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced radishes (for serving)

Queso fresco or shredded cheese (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover with hot water. Let them soak for about 15-20 minutes to soften.

    Make the Marinade: In a blender, combine the soaked chiles (reserve the soaking liquid), onion, garlic, cumin, oregano, thyme, cinnamon, apple cider vinegar, and a pinch of salt and pepper. Blend until smooth, adding a bit of the soaking liquid if necessary to achieve a sauce-like consistency.

      Marinate the Beef: In a large bowl, place the beef chunks and pour the blended sauce over them. Mix well to coat the beef evenly. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.

        Cook the Beef: Preheat the oven to 350°F (175°C). Transfer the marinated beef and sauce to a large Dutch oven or a heavy pot. Pour in the beef broth until the meat is covered. Bring to a simmer on the stovetop, then cover and transfer to the oven. Cook for about 3 hours, or until the meat is tender and easily shreds with a fork.

          Shred the Meat: Remove the pot from the oven and carefully take out the beef. Let it cool slightly before shredding the meat with two forks. Return the shredded meat to the pot and stir to combine it with the juices.

            Prepare the Tacos: In a skillet, heat a small amount of oil over medium heat. Lightly fry the corn tortillas on each side for about 30 seconds until warm and pliable.

              Assemble the Tacos: Place a generous amount of the shredded birria meat onto each tortilla. Top with chopped cilantro and a sprinkle of cheese if desired. Serve with lime wedges and sliced radishes on the side.

                Serve and Enjoy: Pair the tacos with a small bowl of reserved broth for dipping. Enjoy your delicious homemade birria tacos!

                  Prep Time: 20 mins | Total Time: 4 hrs | Servings: 12