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Birria Tacos, a tantalizing Mexican dish, have captured the taste buds of food lovers around the globe. Known for their rich flavors and the tenderness of the meat, these tacos are more than just a meal; they are an experience steeped in tradition. Originating from the vibrant region of Jalisco, Mexico, Birria has evolved from a festive dish served during special occasions to a beloved staple in many households and restaurants. This recipe embodies a homestyle approach to crafting Birria Tacos at home, bringing the authentic taste of this cherished dish right to your kitchen.

My Fave Birria Tacos

Dive into the deliciousness of my favorite Birria Tacos! This savory recipe features tender beef chuck roast slowly simmered with a blend of aromatic spices and smoky dried chilies for a burst of flavor. Perfect for gatherings or a cozy night in, these tacos are made easy with corn tortillas filled with shredded beef, fresh onions, cilantro, and a squeeze of lime. Don’t forget to dip them in the rich, flavorful broth for an unforgettable meal!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chilies

2 dried ancho chilies

1 dried pasilla chili

1 onion, chopped

4 cloves garlic, minced

1 tsp cumin

1 tsp dried oregano

1 tsp smoked paprika

1 bay leaf

4 cups beef broth

Salt and pepper to taste

2 tbsp vegetable oil

For the Tacos:

Corn tortillas

Chopped onion

Chopped cilantro

Lime wedges

Queso fresco (optional)

Salsa (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chilies until fragrant (about 2-3 minutes). Remove stems and seeds, and place in a bowl with hot water to soak for 15 minutes. Drain, then blend the soaked chilies with a little beef broth until smooth.

    Sear the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, and sear them on all sides until browned, about 4-5 minutes. Remove the meat and set aside.

      Build the Flavor: In the same pot, add chopped onion and garlic; sauté until fragrant (about 2-3 minutes). Stir in cumin, oregano, smoked paprika, and the blended chili paste. Cook for another 2 minutes to let the spices bloom.

        Simmer the Birria: Return the beef to the pot, add the bay leaf, and pour in the beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours or until the beef is tender and shreds easily.

          Shred the Meat: Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot to soak in the flavorful broth. Adjust seasoning with salt and pepper if needed.

            Prepare the Tacos: Heat a separate skillet over medium heat. Lightly dip each corn tortilla in the birria broth to soften, then place in the skillet. Fill each tortilla with a generous amount of the shredded beef mixture and fold.

              Serve: Serve the tacos with chopped onions, cilantro, lime wedges, and optional queso fresco and salsa on the side. For extra flavor, dip each taco in the birria broth before enjoying!

                Prep Time: 20 minutes | Total Time: 3 hours | Servings: 8-10 tacos