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In recent years, Birria Tacos have surged in popularity, captivating the hearts and palates of food lovers around the globe. This delicious dish, with its rich, savory flavors and tantalizing aroma, has become a staple in many Mexican restaurants and food trucks, often featured prominently on social media. What makes Birria Tacos so irresistible is not only their mouthwatering taste but also the cultural traditions and techniques behind this beloved dish. As you prepare to embark on the culinary journey of making my favorite Birria Tacos, you'll discover a blend of flavors that tells a story of heritage, craftsmanship, and the joy of sharing food with loved ones.

My Fave Birria Tacos

Dive into deliciousness with my favorite Birria Tacos! This savory recipe features tender beef marinated with aromatic chilies and spices, creating a flavor explosion in every bite. Enjoy the process of slow-cooking the beef until it's perfectly shred-able and bursting with flavor. Pair these tacos with fresh cilantro, diced onions, and zesty lime for the ultimate feast. Perfect for gatherings or a special family dinner, these tacos are sure to impress!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chilies

2 dried ancho chilies

1 dried pasilla chili

1 medium onion, quartered

4 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

1 bay leaf

4 cups beef broth

Salt and pepper, to taste

For the Tacos:

Corn tortillas

Fresh cilantro, chopped

Diced onions

Lime wedges

Salsa, for serving

Instructions
 

Prepare the Chilies: In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chilies until fragrant, about 1-2 minutes. Remove stems and seeds, then soak them in hot water for about 15 minutes until they soften.

    Make the Marinade: In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, smoked paprika, and a pinch of salt. Blend until smooth, adding a bit of beef broth if necessary to facilitate blending.

      Marinate the Beef: In a large bowl, coat the beef chunks with the chili paste, making sure all pieces are well covered. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

        Cook the Beef: In a large, heavy-bottomed pot or Dutch oven, add the marinated beef along with the bay leaf and remaining beef broth. Bring to a boil, then lower the heat to a simmer and cover. Cook for about 2.5 to 3 hours, or until the beef is tender and easily shredded.

          Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Strain the cooking liquid, reserving about 1-2 cups for dipping.

            Assemble the Tacos: In a skillet over medium heat, lightly toast the corn tortillas until warm. Fill each tortilla with a generous amount of shredded beef, then top with chopped cilantro and diced onions.

              Serve: Serve the tacos with a side of the reserved cooking liquid for dipping, and lime wedges to squeeze over the top.

                Prep Time: 30 minutes | Total Time: 5 hours | Servings: 8-10 tacos