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Birria tacos have taken the culinary world by storm, and for good reason. This traditional Mexican dish encapsulates a rich tapestry of flavors, textures, and cultural significance, making it a beloved favorite across various regions. Originating from the western Mexican state of Jalisco, birria has evolved from a staple of special occasions to a popular street food, celebrated for its mouthwatering combination of tender meat and a savory broth. Birria tacos specifically are served with the meat tucked into warm corn tortillas, often accompanied by a dip into the rich, fragrant consomé that is both comforting and delicious.

My Fave Birria Tacos

Make your Taco Tuesday unforgettable with these mouthwatering birria tacos! Tender beef chuck roast is marinated in a flavorful blend of dried chilies, garlic, and spices, then slow-cooked for rich, savory goodness. Served in warm corn tortillas and garnished with fresh cilantro and onions, these tacos are a crowd-pleaser. Don’t forget the consomme for dipping! Perfect for gatherings or a cozy night in. Enjoy each bite of this homemade delight!
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chilies

2 dried ancho chilies

4 cloves garlic, minced

1 small onion, chopped

2 tsp ground cumin

1 tsp dried oregano

1 tsp black pepper

1 tsp salt (adjust to taste)

4 cups beef broth

2 tbsp apple cider vinegar

1 bay leaf

For the Tacos:

Corn tortillas (about 12)

Fresh cilantro, chopped (for garnish)

Chopped onions (for garnish)

Lime wedges (for serving)

Queso fresco or shredded cheese (optional)

Instructions
 

Prepare the Chilies:

    - Remove the stems and seeds from the guajillo and ancho chilies. Tear them into pieces and toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Be careful not to burn them.

      Make the Marinade:

        - In a blender, combine the toasted chilies, minced garlic, chopped onion, ground cumin, oregano, black pepper, salt, beef broth, apple cider vinegar, and the bay leaf. Blend until smooth to create a marinade.

          Marinate the Beef:

            - Place the beef chuck roast pieces into a large bowl or a resealable bag. Pour the marinade over the beef, making sure all pieces are coated. Cover (or seal) and let marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavors.

              Cook the Birria:

                - Preheat your oven to 325°F (160°C). Transfer the marinated beef and entire marinade to a heavy pot or Dutch oven. Cover with a lid and cook in the preheated oven for 2-3 hours, or until the beef is tender and easily shreds with a fork. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.

                  Shred the Meat:

                    - Once cooked, remove the beef from the pot and shred it with two forks. Strain the remaining broth if you want a clearer consomme for dipping.

                      Prepare the Tacos:

                        - In a skillet over medium heat, lightly toast the corn tortillas on both sides until warm and slightly crisp.

                          - Fill each tortilla with a generous portion of the shredded birria. Add chopped onions and cilantro on top. If desired, sprinkle with queso fresco or shredded cheese.

                            Serve:

                              - Serve the tacos with a side of the reserved consomme for dipping, and lime wedges for squeezing over the top. Enjoy your delicious homemade birria tacos!

                                Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 12 tacos