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Birria tacos have taken the culinary world by storm, captivating taste buds and hearts alike with their rich flavors and comforting textures. Originating from the vibrant landscapes of Mexico, these tacos are much more than a mere dish; they represent a cultural tapestry woven from tradition, family gatherings, and celebrations. While traditional Mexican cuisine has always held a special place in the hearts of food enthusiasts, the recent surge in popularity of birria tacos can be attributed to their unique preparation method and the unforgettable experience they offer.

My Fave Birria Tacos

Discover the delightful world of Savory Birria Tacos, a dish steeped in Mexican tradition and bursting with rich flavors. Originating from Jalisco, these tacos feature tender, marinated beef, a savory broth, and crispy corn tortillas. Perfect for family gatherings or celebrations, birria tacos symbolize unity, love, and the joy of sharing great food. With a step-by-step guide, you can recreate this culinary masterpiece at home and impress your friends and loved ones with authentic Mexican flavors.
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Ingredients
  

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chilies

2 dried ancho chilies

1 dried pasilla chili

1 medium onion, chopped

4 cloves garlic, minced

1 tsp ground cumin

1 tsp ground oregano

1 tsp dried thyme

1/2 tsp black pepper

1/2 tsp salt (adjust to taste)

4 cups beef broth

2 tbsp apple cider vinegar

2 bay leaves

12 corn tortillas

1 cup chopped fresh cilantro

1 cup diced onion (for topping)

Lime wedges (for serving)

1 cup shredded cheese (optional)

Instructions
 

Prepare the Chilies: Start by removing the stems and seeds from the guajillo, ancho, and pasilla chilies. Toast the chilies in a dry skillet over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 15 minutes until softened.

    Blend the Marinade: In a blender, combine the soaked chilies (with a little soaking liquid), chopped onion, minced garlic, ground cumin, oregano, thyme, black pepper, salt, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.

      Season the Meat: In a large bowl, coat the beef chunks with the chili marinade, making sure each piece is well covered. Cover the bowl and marinate in the refrigerator for at least 1 hour or overnight for best results.

        Cook the Beef: In a large pot or Dutch oven, add the marinated beef and pour in the remaining beef broth. Add the bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for about 2.5 to 3 hours, or until the beef is tender and shreds easily with a fork.

          Shred the Beef: Once the meat is done, remove it from the pot and shred it using two forks. Skim off any excess fat from the broth, then return the shredded beef back to the pot to soak up the juices.

            Warm the Tortillas: In a skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable. Set aside.

              Assemble the Tacos: Fill each tortilla with a generous amount of the shredded beef. Top with diced onions and chopped cilantro. If desired, sprinkle with cheese.

                Serve: Serve the tacos with a side of the rich broth for dipping, along with lime wedges for squeezing on top. Enjoy the savory depth of flavors!

                  Prep Time: 20 mins | Total Time: 4 hrs | Servings: 12 tacos