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Birria tacos have taken the culinary world by storm, captivating the hearts and palates of food lovers across the globe. Originating from the vibrant and rich tapestry of Mexican cuisine, these delicious tacos are more than just a meal—they are a cultural experience. Traditionally enjoyed at special occasions and family gatherings, birria is a dish that embodies the spirit of togetherness, flavor, and heritage. The tantalizing combination of slow-cooked meat, aromatic spices, and fresh toppings creates a comforting dish that is perfect for any occasion, whether it's a festive celebration or a cozy weeknight dinner.

My Fave Birria Tacos

Discover the mouthwatering delight of my favorite Birria Tacos! This recipe features tender, flavorful beef chuck marinated in a rich blend of dried peppers and spices, simmered to perfection. Serve with warm corn tortillas, fresh cilantro, diced onions, and a squeeze of lime for the ultimate taco experience. Perfect for a casual meal or special gatherings. Don't forget to dip them in the savory broth for an extra kick! Ideal for taco lovers everywhere!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast (or goat meat, traditional)

2 dried guajillo peppers

2 dried ancho peppers

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon cumin powder

1 teaspoon oregano

1 teaspoon smoked paprika

1 bay leaf

4 cups beef broth

Salt & pepper to taste

1 tablespoon apple cider vinegar

For the Tacos:

Corn tortillas

1 cup chopped fresh cilantro

1 cup diced onions

Lime wedges for serving

Salsa of your choice (optional)

Cheese (optional, like Oaxaca or mozzarella)

Instructions
 

Prepare the Dried Peppers:

    - Remove the stems and seeds from the guajillo and ancho peppers. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them.

      Make the Birria Marinade:

        - In a blender, combine the toasted peppers, chopped onion, minced garlic, cumin, oregano, smoked paprika, apple cider vinegar, and a pinch of salt and pepper. Blend until smooth. Add a bit of beef broth if necessary to help with blending.

          Marinate the Meat:

            - Rub the marinade all over the beef chuck roast and place it in a large bowl or a resealable bag. Let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

              Cook the Birria:

                - In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the marinated meat on all sides until browned. Once browned, add the remaining beef broth and bay leaf. Bring to a simmer.

                  Simmer the Birria:

                    - Cover the pot and reduce the heat to low. Let it simmer for about 2.5 to 3 hours, or until the meat is tender and easily shredded. You can also use a pressure cooker for faster results, cooking for about 45 minutes under high pressure.

                      Shred the Meat:

                        - Once cooked, remove the meat from the pot and shred it using two forks. Skim any excess fat from the broth, and set the broth aside for dipping.

                          Prepare the Tacos:

                            - In a skillet over medium heat, warm the corn tortillas. If desired, dip the tortillas in the reserved broth for extra flavor before placing them in the skillet.

                              Assemble the Tacos:

                                - Fill each warm tortilla with a generous amount of shredded birria, chopped cilantro, and diced onions. If using, add cheese.

                                  Serve:

                                    - Serve the tacos with lime wedges and a side of the reserved broth for dipping. Enjoy your fab birria tacos with salsa if desired!

                                      Prep Time: 30 minutes | Total Time: 4 hours (including marinating) | Servings: 6-8 tacos