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Birria tacos have taken the culinary world by storm, and for good reason. This traditional Mexican dish, originating from the state of Jalisco, is a perfect combination of rich flavors and comforting textures. With a slow-cooked, savory meat filling and a deep, aromatic broth, birria tacos are not just a meal; they are an experience that brings friends and family together. In this article, we will explore the history and significance of birria, dive into the step-by-step recipe for creating your own mouthwatering birria tacos, and discuss the best serving suggestions. Whether you are an experienced chef or a beginner in the kitchen, this guide will help you create a dish that is sure to impress your family and friends.

My Fave Birria Tacos

Dive into the deliciousness of my favorite Birria Tacos! These mouthwatering tacos feature tender, flavorful beef simmered in a rich, spiced sauce made with guajillo and ancho chiles. With fresh toppings like cilantro, onions, and a squeeze of lime, they’re a true taste sensation. Perfect for gatherings or cozy nights at home, these tacos are sure to impress. Try the recipe and enjoy the rich flavors with every bite!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into large chunks

1 lb beef shank or oxtail for added flavor

6 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 chipotle pepper in adobo sauce

4 cloves garlic, minced

1 medium onion, chopped

1 tsp cumin powder

1 tsp dried oregano

1 bay leaf

4 cups beef broth

Salt and pepper to taste

For the Tacos:

Corn tortillas

Fresh cilantro, chopped

Diced onions

Lime wedges

Queso fresco or shredded cheese (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 2 minutes until fragrant. Be careful not to burn them. Remove from heat and soak in hot water for about 15-20 minutes.

    Make the Sauce: In a blender, combine soaked chiles, chipotle, minced garlic, cumin, oregano, and a bit of the soaking water. Blend until smooth. Add salt and pepper to taste. This will be your birria sauce.

      Sear the Meat: In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Season the beef chunks with salt and pepper and sear on all sides until browned. This helps to lock in flavor.

        Combine Ingredients: Once the meat is browned, add the chopped onion, the birria sauce from the blender, bay leaf, and beef broth. Bring to a boil, then reduce heat and cover. Let it simmer for 2-3 hours, or until the meat is tender and easily shreddable.

          Shred the Meat: Once cooked, remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot and stir it into the sauce. Simmer for an additional 15-20 minutes.

            Prepare the Tacos: In a separate skillet, lightly fry the corn tortillas until warm. Dip each tortilla into the birria sauce, then fill with shredded meat. Top with chopped cilantro, diced onions, and a sprinkle of queso fresco if desired.

              Serve: Serve the tacos with lime wedges and additional birria sauce on the side for dipping.

                Prep Time: 30 mins | Total Time: 3 hours 30 mins | Servings: 6-8 tacos |