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Birria tacos are more than just a meal; they are a celebration of Mexican culinary heritage. Originating from the state of Jalisco, these tacos embody the rich traditions and flavors that define Mexican cuisine. The dish is deeply rooted in culture, often served during festive occasions, family gatherings, and holidays. With a history that dates back several centuries, birria was originally made with goat meat, but over time, variations incorporating beef or lamb have become widely popular.

My Fave Birria Tacos

Discover the mouthwatering flavors of my favorite Birria Tacos! These tender, juicy tacos are loaded with marinated beef chuck roast seasoned perfectly with guajillo and ancho chiles, garlic, and spices. Slow-cooked until fork-tender, they’re served with crispy tortillas and topped with fresh cilantro, queso fresco, and radishes. Don’t forget the delicious consommé for dipping! This recipe is perfect for gatherings or family dinners. Enjoy a taste of authentic Mexican cuisine right at home!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 onion, quartered

4 cloves garlic

1 tsp cumin seeds

1 tsp dried oregano

1/2 tsp ground cinnamon

4 cups beef broth

1/4 cup apple cider vinegar

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced radishes (for garnish)

Queso fresco (for topping)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Soak them in hot water for about 15 minutes until softened, then drain.

    Make the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin seeds, oregano, cinnamon, beef broth, apple cider vinegar, and a pinch of salt and pepper. Blend until smooth.

      Marinate the Beef: In a large pot or Dutch oven, place the beef chunks and pour the marinade over them. Ensure all the meat is well coated. Cover and marinate in the refrigerator for at least 2 hours or preferably overnight for maximum flavor.

        Cook the Beef: Preheat your oven to 300°F (150°C). Cover the pot and transfer it to the preheated oven. Cook for about 3-4 hours, or until the meat is tender and easily shreds with a fork.

          Prepare the consommé: Once cooked, remove the beef and set aside. Strain the cooking liquid to separate the solids. This broth will be your consommé for dipping.

            Shred the Meat: Shred the beef into bite-sized pieces using two forks.

              Assemble the Tacos: Heat a skillet over medium heat. Dip a corn tortilla in the reserved consommé to soften it slightly. Place it on the skillet, add a generous amount of shredded beef, and top with a sprinkle of queso fresco. Fold the tortilla in half and cook until golden and crispy, about 2-3 minutes per side.

                Serve: Serve the tacos hot, garnished with fresh cilantro, sliced radishes, and lime wedges. Offer a small bowl of the reserved consommé on the side for dipping.

                  Prep Time, Total Time, Servings: 30 minutes | 4-5 hours (including marination) | Serves 6-8