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To create exceptional Birria Tacos, the quality of your ingredients is paramount. The star of the dish is the beef, and for this recipe, beef chuck roast or short ribs are highly recommended. These cuts of meat are known for their marbling, which contributes to tenderness and flavor. When cooked low and slow, they become fall-apart tender, making them ideal for stuffing into warm tortillas.

My Fave Birria Tacos

Discover the mouthwatering world of Birria Tacos, a traditional Mexican delight that has taken food enthusiasts by storm! With tender beef marinated in aromatic spices and served with rich consomé for dipping, these tacos deliver a symphony of flavors in every bite. Explore the key ingredients, learn how to assemble and cook them, and enjoy the cultural significance of this beloved dish. Perfect for any occasion! #BirriaTacos #MexicanCuisine #Foodie #TacoNight #Yummy
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Ingredients
  

For the Birria:

2 lbs beef chuck roast or short ribs

4 dried guajillo chiles

2 dried ancho chiles

2 cloves garlic

1 medium onion, chopped

2 bay leaves

1 tsp cumin

1 tsp oregano

1 tsp black pepper

1 tsp salt (adjust to taste)

4 cups beef broth

1 tbsp apple cider vinegar

1 tbsp vegetable oil

For the Tacos:

Corn tortillas (as many as desired)

Shredded quesillo or mozzarella cheese

Fresh cilantro, chopped

Diced onion

Lime wedges

Optional: Salsa or hot sauce for serving

Instructions
 

Prepare the Chiles: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes until fragrant.

    Make the Marinade: In a blender, combine toasted chiles, garlic, chopped onion, cumin, oregano, black pepper, salt, and apple cider vinegar. Add about 1 cup of beef broth and blend until smooth.

      Marinate the Beef: Cut the beef into chunks and place it in a large bowl. Pour the marinade over the beef, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

        Cook the Birria: In a large pot, heat the vegetable oil over medium-high heat. Add the marinated beef and sear until browned on all sides. Add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until the meat is tender and easily shredded. Alternatively, you can use a slow cooker on low for about 6-8 hours.

          Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Strain the cooking liquid and reserve it as consomé for dipping.

            Prepare the Tacos: Heat a skillet over medium heat. Take a corn tortilla, dip it lightly into the reserved consomé, and place it on the skillet. Add shredded beef and a generous sprinkle of cheese. Fold the tortilla in half and cook until crispy and the cheese melts, about 2-3 minutes on each side.

              Serve: Once all tacos are grilled, serve them immediately with a side of chopped onions, fresh cilantro, lime wedges, and warmed consomé for dipping.

                Prep Time: 20 minutes | Total Time: 4 hours (including marination) | Servings: 4-6