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Birria Tacos have taken the culinary world by storm, becoming a beloved dish that resonates with food lovers far beyond the borders of Mexico. This traditional dish, which originated in the western Mexican state of Jalisco, is not just a meal; it's a celebration of rich flavors and cultural heritage. The tender, spiced meat, combined with the delightful crunch of corn tortillas and the freshness of garnishes, creates an unforgettable experience that warms the soul.

My Fave Birria Tacos

Discover the ultimate comfort food with my fave Birria Tacos! These delicious tacos are made with tender, marinated beef chuck simmered to perfection in a rich broth. The blend of guajillo and ancho peppers adds a smoky kick, while fresh cilantro, onions, and lime bring brightness to each bite. Perfect for gatherings or a cozy night in, serve them with a side of the savory dipping broth. Your taste buds will thank you!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo peppers

2 dried ancho peppers

1 onion, quartered

6 cloves garlic, peeled

1 tsp cumin seeds

1 tsp dried oregano

1 tbsp apple cider vinegar

4 cups beef broth

2 bay leaves

Salt and pepper, to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Chopped onions (for garnish)

Lime wedges (for serving)

Queso fresco (optional, for topping)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho peppers for about 2 minutes until fragrant. Remove stems and seeds, then place the peppers in a bowl and cover with hot water. Let them soak for 20 minutes until softened.

    Make the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin seeds, oregano, apple cider vinegar, and a pinch of salt. Blend until smooth, adding a bit of the soaking water if necessary to achieve a thick paste.

      Marinate the Beef: Toss the beef chuck with the marinade in a large bowl, ensuring the meat is fully coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.

        Cook the Beef: In a large pot or Dutch oven, add the marinated beef and beef broth, then add bay leaves. Bring to a boil, then reduce the heat to low and simmer for about 3 hours, or until the meat is fork-tender. Alternatively, you can use a pressure cooker for about 1 hour.

          Shred the Meat: Once cooked, remove the beef from the pot and shred it with two forks. Strain the broth if desired, then reserve it for dipping.

            Prepare the Tacos: Heat a skillet over medium heat. Dip each tortilla briefly into the reserved broth, then place on the hot skillet. Add a generous amount of shredded beef to one half of the tortilla, fold it over, and cook until crispy on both sides.

              Serve: Serve the tacos with chopped onions, cilantro, and lime wedges on the side. You can also add crumbled queso fresco for an extra touch.

                Prep Time, Total Time, Servings: 20 min | 5 hours | 6-8 servings