My Fave Birria Tacos

Birria Tacos have taken the culinary world by storm, emerging as a must-try dish for food lovers everywhere. Originating from the vibrant state of Jalisco, Mexico, these tacos are not just a meal; they are a celebration of rich flavors and cultural heritage. Traditionally made with tender meat, aromatic spices, and a savory broth, Birria Tacos offer a unique experience that combines texture and taste in every bite.

Discover the mouthwatering world of Birria Tacos, a beloved Mexican dish that brings together rich flavors and cultural heritage. Originating from Jalisco, these tacos feature tender, marinated meat and a savory broth perfect for dipping. Learn how to recreate this delicious recipe at home, impressing friends and family with each flavorful bite. Dive into the flavors of Mexico and create lasting memories around the table. #BirriaTacos #MexicanCuisine #Foodie #HomeCooking #AuthenticRecipes #TacoNight

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chilies, seeds removed

2 dried pasilla chilies, seeds removed

4 cloves garlic, minced

1 medium onion, chopped

2 tsp cumin

1 tsp dried oregano

1 tsp thyme

1 bay leaf

4 cups beef broth

1 tbsp apple cider vinegar

Salt and pepper to taste

For the Tacos:

12 corn tortillas

2 cups diced onion

2 cups chopped fresh cilantro

Lime wedges (for serving)

Queso fresco or shredded cheese (optional)

Instructions

Prepare Chiles: In a dry skillet over medium heat, toast the guajillo and pasilla chilies for about 2-3 minutes until fragrant. Soak them in hot water for about 20 minutes, then drain.

Make the Marinade: In a blender, combine the soaked chilies, minced garlic, chopped onion, cumin, oregano, thyme, apple cider vinegar, and a pinch of salt. Blend until smooth.

Slow Cook the Meat: Place the beef chuck in a slow cooker. Pour the chili marinade over the meat, add the beef broth and bay leaf. Cook on low for 8 hours or high for 4 hours until the meat is tender and shreds easily.

Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Set aside some of the cooking broth for dipping.

Prepare the Tacos: In a skillet over medium-high heat, warm the corn tortillas one by one until pliable. Fill each tortilla with shredded beef, then top with chopped onions and cilantro.

Serve: Serve the tacos with lime wedges and a small bowl of the reserved broth for dipping. Optionally, sprinkle with queso fresco or cheese if desired.

Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6-8