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In recent years, birria tacos have surged in popularity, captivating food enthusiasts and casual diners alike with their rich flavors and comforting appeal. Originating from the vibrant culinary traditions of Mexico, these tacos have transitioned from a humble local dish to a beloved staple in eateries across the globe. They are not just a meal; they represent a cultural narrative, a story steeped in history, family traditions, and regional diversity.

My Fave Birria Tacos

Discover the irresistible flavors of my favorite Birria Tacos! This recipe features tender, slow-cooked beef infused with savory spices and rich chili paste. Perfectly paired with warm corn tortillas, fresh cilantro, and zesty lime, these tacos are a crowd-pleaser. Serve them with your favorite salsa or dip them in the flavorful consommé for an extra kick. With just a few hours of simmering, you’ll have a delicious meal that’s worth the wait!
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Ingredients
  

For the Birria:

3 lbs chuck roast, cut into large chunks

1 lb bone-in short ribs

4 dried guajillo chilies, stemmed and seeds removed

2 dried ancho chilies, stemmed and seeds removed

1 onion, chopped

4 cloves garlic, minced

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon cinnamon

4 cups beef broth

2 tablespoons apple cider vinegar

Salt to taste

For Assembly:

Corn tortillas

Chopped cilantro

Diced onions

Lime wedges

Sliced radishes (optional)

Salsa (your choice)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2-3 minutes until fragrant. Remove from heat and soak the toasted chilies in hot water for 20 minutes until softened, then drain and blend with a little water to form a smooth paste.

    Sear the Meat: In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Season the chuck roast and short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove from pot and set aside.

      Sauté Aromatics: In the same pot, add chopped onions and garlic. Sauté until onions are translucent. Stir in the cumin, oregano, black pepper, and cinnamon, cooking for an additional minute until fragrant.

        Combine Ingredients: Add the blended chili paste back into the pot along with the beef broth, apple cider vinegar, and the seared beef. Bring to a simmer, then cover and reduce the heat to low.

          Cook Low and Slow: Allow the birria to simmer for about 3 hours, or until the meat is tender and easily shredded. If you have time, letting it cook longer will enrich the flavors.

            Shred the Meat: Once cooked, remove the meat from the pot and shred it with two forks. Return the shredded meat back to the pot, stirring to coat it in the broth. Adjust seasoning with more salt if needed.

              Prepare the Tacos: In a skillet, lightly toast corn tortillas over medium heat until warm and pliable. Add a generous amount of birria meat to one half of each tortilla and fold over to create a taco.

                Serve with Sides: Top your tacos with chopped cilantro, diced onions, and serve with lime wedges and salsa on the side. For a dip, you can ladle some of the flavorful consommé into small bowls.

                  Prep Time: 30 minutes | Total Time: 4 hours | Servings: 8-10 tacos