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In recent years, Birria Tacos have surged in popularity, becoming a beloved staple not just in Mexican cuisine but within the culinary landscape globally. Once a traditional dish primarily served during special occasions and celebrations, these tacos have transformed into a social media sensation, captivating food enthusiasts with their rich flavors and tantalizing textures. The marriage of tender, flavorful meat with a spicy broth, served in a warm tortilla, creates a satisfying experience that leaves a lasting impression.

My Fave Birria Tacos

Discover the vibrant world of Birria Tacos with this ultimate guide that blends rich flavors and cultural heritage. Born in Jalisco, Mexico, these tacos elevate tender, slow-cooked meat, infused with a medley of spices and served in warm tortillas. Follow along as we share essential ingredients, preparation steps, and personal touches that honor tradition while adding a modern twist. Perfect for gatherings, this delicious recipe will leave everyone craving more.
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into chunks

2 dried guajillo peppers, stems and seeds removed

2 dried ancho peppers, stems and seeds removed

1 medium onion, chopped

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp black pepper

1 tsp ground cinnamon

1 tsp salt (adjust to taste)

4 cups beef broth

2 tbsp apple cider vinegar

1 bay leaf

For the Tacos:

12 corn tortillas

1 cup chopped fresh cilantro

1 cup diced onions

Lime wedges (for serving)

Queso fresco or shredded cheese (optional)

Instructions
 

Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo and ancho peppers until fragrant, about 1-2 minutes. Be careful not to burn them. Place the toasted peppers in a bowl and cover with hot water. Soak for about 15 minutes until softened.

    Make the Sauce: Once softened, drain the peppers and place them in a blender. Add chopped onion, minced garlic, cumin, oregano, black pepper, cinnamon, and salt. Pour in 1 cup of beef broth and blend until smooth.

      Cook the Meat: In a large pot or Dutch oven, heat a little oil over medium-high heat. Sear the chunks of beef until browned on all sides, about 8-10 minutes.

        Combine and Simmer: Once the beef is browned, pour the chili sauce over the meat in the pot. Add the remaining beef broth, apple cider vinegar, and bay leaf. Stir to combine, bring to a boil, then reduce the heat to low. Cover and let simmer for about 2-3 hours until the meat is tender and falling apart.

          Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot to soak up more flavor.

            Prepare the Tacos: Heat the corn tortillas on a skillet until pliable. For added flavor, you can dip the tortillas briefly in the birria broth before filling.

              Assemble: Take a warm tortilla, fill it with shredded birria, top with chopped onions and cilantro, and sprinkle with cheese if desired. Serve with lime wedges and a small bowl of the broth for dipping.

                Enjoy: Dig in and savor the delicious flavors of your homemade Birria Tacos!

                  Prep Time, Total Time, Servings: 30 mins | 3 hours | 12 tacos