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Birria tacos are not just a meal; they are a flavorful experience steeped in tradition and cultural significance. Originating from the state of Jalisco, Mexico, birria has long been celebrated for its rich, savory flavors and its ability to bring people together. Traditionally made as a celebratory dish, birria has evolved over the years into one of the most sought-after street foods, particularly in the form of tacos. The essence of this dish lies in its slow-cooked meat, infused with a harmonious blend of spices and herbs, which is then served in warm tortillas with a variety of garnishes.

My Fave Birria Tacos

Indulge in the rich flavors of my favorite Birria Tacos! Made with tender beef chuck marinated in a savory blend of guajillo and ancho chiles, garlic, and spices, these tacos are a must-try. Serve them on warm corn tortillas topped with fresh onion and cilantro. Don’t forget a squeeze of lime and a side of reserved cooking liquid for dipping. Perfect for gatherings or a cozy dinner at home, this recipe is sure to impress!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

2 cups beef broth

4 dried guajillo chiles, stems removed and seeds discarded

2 dried ancho chiles, stems removed and seeds discarded

1 medium onion, quartered

5 cloves garlic

1 tablespoon ground cumin

1 tablespoon ground oregano

1 teaspoon ground cinnamon

2 bay leaves

Salt and pepper, to taste

1 tablespoon olive oil

For the Tacos:

Corn tortillas

Chopped onion, for garnish

Fresh cilantro, for garnish

Lime wedges, for serving

Salsa, for serving

Instructions
 

Prepare the Chiles: In a medium saucepan, toast the guajillo and ancho chiles over medium heat for about 2-3 minutes until fragrant. Add 2 cups of water, bring to a boil, then remove from heat and let the chiles soak for about 15 minutes.

    Make the Marinade: In a blender, combine the soaked chiles (plus the soaking liquid), onion, garlic, cumin, oregano, cinnamon, and a pinch of salt and pepper. Blend until smooth.

      Marinate the Beef: In a large bowl, combine the beef chunks with the blended marinade, ensuring each piece is well coated. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.

        Cook the Birria: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the marinated beef chunks and sear on all sides until browned (about 5-7 minutes). Pour in the beef broth and add the bay leaves. Bring to a boil, then reduce the heat to low and cover. Let simmer for about 3 hours or until the meat is tender and falls apart easily.

          Prepare the Tacos: Once the birria is done, remove it from the pot and shred the beef using two forks. Reserve the cooking liquid for dipping.

            Assemble Tacos: Heat corn tortillas in a skillet over medium heat. For each taco, fill a tortilla with shredded birria, and top with chopped onion and fresh cilantro.

              Serve: Serve immediately with lime wedges and a side of the reserved cooking liquid for dipping. Enjoy your delicious birria tacos!

                Prep Time: 25 minutes | Total Time: 3 hours 30 minutes | Servings: 8-10 tacos