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Birria tacos have become a beloved staple in Mexican cuisine, captivating food lovers around the world with their rich flavors and tender textures. This dish, originally from the western state of Jalisco, is not merely a meal; it represents a culinary heritage steeped in history and tradition. The process of slow cooking the meat is crucial, allowing the spices and herbs to meld beautifully, resulting in a hearty and satisfying dish that is perfect for any occasion.

My Fave Birria Tacos

Embark on a flavorful journey with authentic Birria Tacos, a cherished Mexican dish bursting with tradition and taste. This recipe showcases the art of slow-cooking tender beef, mingled with aromatic spices and herbs, creating a rich culinary experience. Learn how to prepare and marinate the meat, craft a mouthwatering consommé, and assemble the perfect tacos. Don't forget to serve with delicious toppings and enjoy with friends! #BirriaTacos #MexicanCuisine #Foodie #CookingAtHome #TacoLover #RecipeIdeas
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs, bone-in

4 dried guajillo chiles, stemmed and seeds removed

2 dried ancho chiles, stemmed and seeds removed

1 medium onion, roughly chopped

4 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cinnamon

1/4 tsp ground cloves

4 cups beef broth

2 tbsp apple cider vinegar

Salt and pepper, to taste

For the Tacos:

Corn tortillas

Fresh cilantro, chopped

1 lime, cut into wedges

Onion, finely chopped

Avocado, sliced (optional)

Queso fresco (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Soak them in hot water for 15 minutes to soften, then drain.

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

      Marinate the Meat: In a large bowl, combine chunks of beef chuck roast and short ribs with the marinade. Ensure the meat is well-coated. Cover and refrigerate for at least 2 hours, or overnight if possible.

        Cook the Birria: In a large pot or Dutch oven, add marinated meat and pour in the remaining beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for about 3-4 hours, or until the meat is tender and easily shreds with a fork.

          Shred the Meat: Once cooked, remove the meat from the pot and shred using two forks. Set aside. Strain the remaining broth and keep it warm for dipping (consommé).

            Prepare the Tacos: In a hot skillet, lightly toast the corn tortillas for about 30 seconds per side. Add a generous amount of shredded beef to each tortilla.

              Garnish: Top each taco with chopped onion, fresh cilantro, and slices of avocado if desired. Serve with lime wedges on the side.

                Serve: For an authentic experience, serve the tacos alongside a small bowl of the warm consommé for dipping and enjoy the delicious flavors of homemade Birria Tacos.

                  Prep Time, Total Time, Servings: 20 min | 4 hours | 8 Servings