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Birria tacos have taken the culinary world by storm, capturing the hearts and taste buds of food lovers everywhere. This traditional Mexican dish, originating from the state of Jalisco, is a celebration of rich flavors and textures that speak to both history and modern gastronomy. Initially served as a stew, birria has evolved into the popular taco format we know and adore today. With their savory, tender meat nestled in warm corn tortillas, birria tacos are not just a meal; they represent a cultural experience steeped in heritage and community.

My Fave Birria Tacos

Get ready to indulge in my favorite birria tacos! Juicy, tender beef chuck roast is simmered in a rich, flavorful sauce made from toasted guajillo and ancho chiles, garlic, and spices. After shredding the meat, it’s wrapped in warm corn tortillas and topped with fresh cilantro and diced onions. Serve with lime wedges and a side of savory broth for dipping. This dish is perfect for taco night and will be a hit with family and friends!
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Ingredients
  

2 lbs beef chuck roast (or brisket)

4 dried guajillo chiles

2 dried ancho chiles

1 teaspoon cumin seeds

1 teaspoon oregano

4 cloves garlic, minced

1 medium onion, chopped

3 cups beef broth

2 tablespoons apple cider vinegar

Salt and pepper to taste

Corn tortillas (8-10)

1 cup chopped cilantro (for garnishing)

1 cup diced white onion (for garnishing)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: Toast the dried guajillo and ancho chiles on medium heat in a dry skillet for about 1-2 minutes, flipping them until fragrant. Remove stems and seeds from the chiles.

    Blend the Sauce: In a blender, combine the toasted chiles, cumin seeds, oregano, minced garlic, chopped onion, beef broth, apple cider vinegar, and a pinch of salt. Blend until smooth.

      Brown the Meat: In a large pot or Dutch oven, heat a little oil over medium-high heat. Cut the beef into large chunks and season with salt and pepper. Sear the beef on all sides until browned.

        Cook the Beef: Add the blended sauce to the pot with the seared beef. Bring it to a simmer, cover, and lower the heat to a gentle simmer. Cook for 2-3 hours until the beef is tender and easily shreds.

          Shred the Beef: Remove the beef from the pot and let it cool slightly. Shred the meat using two forks, and then return it to the pot with the sauce to absorb the flavors.

            Prepare the Tacos: In a separate skillet, heat corn tortillas slightly until warm and pliable. Fill each tortilla with the shredded birria meat.

              Garnish and Serve: Top the tacos with chopped cilantro and diced onion. Serve with lime wedges on the side and a small bowl of the rich birria broth for dipping.

                Prep Time, Total Time, Servings

                  30 minutes | 4 hours | 4-6 servings