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Birria tacos have become a celebrated staple in Mexican cuisine, encompassing a rich history and a robust flavor profile that speaks to the heart of traditional cooking. Originating from the beautiful state of Jalisco, these tacos have evolved from a humble stew into a sensational dish that tantalizes taste buds around the world. The combination of tender, marinated meat enveloped in warm tortillas, dipped in a savory broth, creates an unforgettable culinary experience that has captured the hearts of many.

My Fave Birria Tacos

Indulge in these mouthwatering birria tacos, packed with flavor and perfect for any occasion! Start by marinating tender chuck roast in a rich blend of toasted chiles, spices, and apple cider vinegar. After slow-cooking the meat to perfection, shred it and fill warm corn tortillas. Top with fresh onions and cilantro, and serve with lime wedges and a savory broth for dipping. These tacos are sure to impress your family and friends!
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Ingredients
  

For the Birria:

3 lbs chuck roast, cut into large chunks

2 dried ancho chiles

2 dried guajillo chiles

1 medium onion, quartered

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

4 cups beef broth

2 bay leaves

2 tablespoons apple cider vinegar

Salt and pepper to taste

For the Tacos:

Corn tortillas

Chopped onions, for garnish

Chopped cilantro, for garnish

Lime wedges, for serving

Cheese (optional, like Oaxaca or mozzarella)

Instructions
 

Prepare the Chiles:

    - Heat a dry skillet over medium heat. Toast the dried ancho and guajillo chiles for about 2 minutes on each side until fragrant. Remove from heat and let them cool, then stems and seeds.

      Blend the Marinade:

        - In a blender, combine the toasted chiles, quartered onion, minced garlic, cumin, oregano, smoked paprika, apple cider vinegar, and a pinch of salt and pepper. Add 1 cup of beef broth and blend until smooth.

          Marinate the Beef:

            - In a large bowl, place the chuck roast chunks and pour the blended marinade over them. Mix well to coat the meat thoroughly. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).

              Cook the Birria:

                - In a large pot or Dutch oven, add the marinated beef along with the bay leaves and the remaining beef broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 3 hours, or until the beef is tender and shreds easily.

                  Shred the Meat:

                    - Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded meat back to the pot, stir to combine, and let it simmer for an additional 10-15 minutes.

                      Prepare the Tacos:

                        - In a separate skillet, heat a little bit of the cooking broth. Dip corn tortillas in the broth, then place them on the skillet to warm up. Once warm, fill with shredded birria meat and top with chopped onions and cilantro. (Add cheese if desired.)

                          Serve:

                            - Serve the birria tacos hot with lime wedges and a small bowl of the rich broth for dipping.

                              Prep Time: 30 minutes | Total Time: 4 hours | Servings: 6