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Birria tacos are more than just a meal; they are a culinary experience that has captivated the hearts and taste buds of food lovers around the world. Originating from the vibrant region of Jalisco, Mexico, these tacos have swiftly transitioned from local favorite to global sensation. The rich, savory flavors combined with tender, slow-cooked meat have made birria tacos a must-try dish for anyone seeking an authentic taste of Mexican cuisine.

My Fave Birria Tacos

Discover the mouthwatering delight of homemade Birria Tacos with my favorite recipe! Tender beef is marinated in a rich blend of toasted chiles, garlic, and spices, then slow-cooked to perfection. Serve your tacos with freshly toasted corn tortillas, topped with cilantro, onions, and a sprinkle of queso fresco. Don’t forget the lime wedges and a side of savory broth for dipping. Perfect for gatherings or a cozy dinner at home! Enjoy this flavorful journey!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

1 lb beef shank

4 dried guajillo chiles, stems removed

2 dried ancho chiles, stems removed

2-3 dried chipotle chiles, stems removed

4 cloves garlic, minced

1 medium onion, chopped

2 tsp ground cumin

1 tsp ground oregano

1 cinnamon stick

4 cups beef broth

2 tbsp apple cider vinegar

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Chopped onion (for garnish)

Lime wedges (for serving)

Queso fresco (optional, for topping)

Instructions
 

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

    Make the Marinade: In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, cinnamon stick, apple cider vinegar, and a pinch of salt. Blend until smooth, adding a little beef broth if necessary to facilitate blending.

      Marinate the Beef: In a large bowl, combine the beef chuck, beef shank, and the chile puree. Mix well to ensure the meat is fully coated. Cover and marinate in the refrigerator for at least 2 hours (or overnight for better flavor).

        Cook the Beef: In a large pot or Dutch oven, add the marinated meat, remaining beef broth, and a bit more salt and pepper. Bring to a boil, then reduce heat and cover. Simmer for about 2-3 hours, or until the meat is tender and easily shredded.

          Shred the Meat: Once the meat is cooked, remove it from the pot and let it cool slightly. Shred the beef using two forks. Strain the cooking liquid through a fine sieve to remove solids, reserving the broth for dipping.

            Prepare the Tacos: Heat a skillet over medium heat. Lightly toast the corn tortillas on both sides. For each taco, place a generous amount of shredded beef, followed by chopped cilantro, onion, and queso fresco if desired.

              Serve: Place the tacos on a serving platter with lime wedges. Serve warm with a side of the reserved broth for dipping. Enjoy your delicious Birria Tacos!

                Prep Time: 30 minutes | Total Time: 3-4 hours (including marination) | Servings: 8-10 tacos.