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To create a truly unforgettable Birria Bliss Taco, the process begins with the careful sautéing of aromatics. Onions play a crucial role in this step; when you cook them, they undergo a transformation that adds depth and sweetness to the dish. Start by heating a splash of oil in a large pot over medium heat. Add finely chopped onions and cook until they become translucent, about 5-7 minutes. This initial step is not just about softening the onions; it’s about building a foundation of flavor that will enhance the entire dish.

My Fave Birria Tacos

Savor the rich flavors of Birria Bliss Tacos! These savory tacos feature tender chunks of chuck roast and beef shank, infused with a mouthwatering blend of dried peppers and spices. The slow-cooked beef is shredded and served in crispy corn tortillas, topped with queso fresco, fresh cilantro, and diced onion. Serve them with a tasty dipping broth for an unforgettable meal. Perfect for gatherings or a cozy dinner at home! Enjoy this delicious journey of flavors!
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Ingredients
  

2 lbs chuck roast, cut into chunks

1 lb beef shank with bone

4 dried guajillo peppers

2 dried ancho peppers

2 dried pasilla peppers

1 onion, quartered

4 cloves garlic, minced

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

2 bay leaves

6 cups beef broth

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Queso fresco or Mexican cheese, for topping

Instructions
 

Prepare the Chili Paste: Start by removing stems and seeds from the dried guajillo, ancho, and pasilla peppers. Place them in a bowl of hot water to soak for about 15-20 minutes until they soften. Once softened, blend the peppers with 1 cup of beef broth, 1/4 onion, minced garlic, cumin, oregano, smoked paprika, salt, and pepper until smooth.

    Cook the Meat: In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Season the chunks of chuck roast and beef shank with salt and pepper. Sear the meat on all sides until browned. Remove and set aside.

      Sauté Aromatics: In the same pot, add the remaining onion and cook until softened. Add the chili paste and cook for about 5 minutes while stirring to enhance the flavors.

        Combine Ingredients: Return the seared meat to the pot. Add the bay leaves and pour in the remaining beef broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 2-3 hours, or until the meat is tender and can be easily shredded.

          Shred the Meat: Once cooked, remove the meat from the pot. Shred it with two forks. Strain the broth and reserve it for dipping.

            Prepare Tacos: Heat a skillet over medium heat. Take a corn tortilla, dip it briefly in the reserved broth, and place it on the skillet. Add a generous amount of shredded birria meat, and sprinkle with queso fresco. Fold the tortilla in half, cooking until crispy and golden brown on both sides.

              Serve: Serve the tacos hot, garnished with fresh cilantro and diced onion. Squeeze lime juice on top and enjoy with the reserved broth for dipping!

                Prep Time, Total Time, Servings: 30 mins | 3 hours (including cooking) | 6 servings