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Birria tacos have become a culinary sensation, captivating the hearts and palates of food lovers around the world. Originating from Mexico, these savory tacos are traditionally made with a rich, spiced meat stew that is both flavorful and aromatic. Their cultural significance extends beyond mere sustenance; birria is often served during celebrations, family gatherings, and holidays, making it a cherished dish in Mexican cuisine.

My Fave Birria Tacos

Indulge in the deliciousness of homemade Birria Tacos! This recipe features tender beef chuck roast and short ribs simmered in a rich, flavorful sauce made with dried chiles, spices, and beef broth. Perfectly complemented by warm corn tortillas and fresh toppings like cilantro, onions, and lime, these tacos are sure to impress! Dive into this savory dish, ideal for family gatherings or a cozy night in. Get ready to savor every bite!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 lb beef short ribs

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 medium onion, chopped

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp smoked paprika

1/2 tsp ground cinnamon

4 cups beef broth

2 tbsp apple cider vinegar

Salt and pepper to taste

For the Tacos:

12 corn tortillas

1 cup chopped cilantro

1 cup diced onion

Lime wedges for serving

Instructions
 

Prepare the Chiles: Start by soaking the guajillo and ancho chiles in hot water for about 20 minutes until softened. Drain and set aside.

    Blend the Sauce: In a blender, combine the soaked chiles, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, ground cinnamon, apple cider vinegar, and a pinch of salt and pepper. Blend until smooth, adding a small amount of beef broth if necessary to facilitate blending.

      Brown the Meat: In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the beef chunks and short ribs with salt and pepper, then brown them on all sides. This should take about 5-7 minutes.

        Combine Everything: Once browned, pour in the blended sauce along with the remaining beef broth. Bring to a gentle simmer, then cover the pot and cook on low heat for 2-3 hours, or until the meat is tender and easily shreds with a fork.

          Shred the Meat: Once the meat is cooked, remove it from the pot and shred using two forks. Return the shredded meat to the pot to soak up the delicious sauce.

            Prepare the Tacos: Heat the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side, or until they’re pliable.

              Assemble: Place a generous amount of the shredded birria meat on one half of each tortilla. Fold the tortilla over to create a taco.

                Serve: Top the tacos with chopped cilantro and diced onion, and serve with lime wedges on the side for a fresh squeeze of flavor. For an extra treat, serve with a side of the rich broth for dipping (consomé)!

                  Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 6-8 tacos