Easy Birria Tacos

Birria tacos have taken the culinary world by storm, captivating food enthusiasts with their rich flavors and heartwarming appeal. Originating from the western state of Jalisco in Mexico, these tacos are not just a meal; they are an experience that brings together the essence of Mexican culture and tradition. While tacos might be a common sight on menus worldwide, birria tacos stand out due to their unique preparation method, where tender meat is combined with a savory broth, all enveloped in a warm tortilla.

Embark on a flavorful journey with Birria Tacos, a beloved Mexican dish that combines rich, tender meat with savory broth all wrapped in a warm tortilla. Originating from Jalisco, birria has evolved from a goat meat staple to include beef, lamb, and vegetarian options. This article guides you through the delightful process of making your own birria tacos, exploring the blend of spices and ingredients that create a taste sensation perfect for sharing with family and friends. Discover tips on preparation, cooking, and serving for an authentic culinary experience that celebrates Mexican culture.

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Ingredients

For the Birria:

2 lbs beef chuck roast, trimmed and cut into chunks

1 onion, quartered

4 cloves garlic, minced

2-3 dried guajillo chiles, stems removed and seeds discarded

1-2 dried ancho chiles, stems removed and seeds discarded

2 cups beef broth

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp ground cinnamon

Salt and pepper, to taste

2 tbsp vegetable oil

For the Tacos:

Corn tortillas (10-12)

Fresh cilantro, chopped

White onion, diced

Lime wedges, for serving

Queso fresco or shredded cheese (optional)

Instructions

Prepare the Chiles:

In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant, about 2-3 minutes. Carefully transfer to a bowl and cover with hot water. Let them soak for 15-20 minutes until soft.

Blend the Marinade:

In a blender, add the soaked chiles (with some soaking liquid), quartered onion, minced garlic, cumin, oregano, paprika, ground cinnamon, and a pinch of salt and pepper. Blend until smooth.

Brown the Beef:

In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides, about 5-7 minutes per batch. Remove and set aside.

Simmer the Stew:

In the same pot, add the blended chile mixture and cook for about 2 minutes until fragrant. Pour in the beef broth and bring to a simmer. Return the beef to the pot, cover, and cook for about 2-3 hours on low heat, or until the beef is fork-tender.

Shred the Beef:

Once cooked, remove the beef from the pot and shred it with two forks. Strain the remaining liquid if desired, saving the rich broth to dip the tacos in later.

Assemble the Tacos:

In a skillet, lightly toast corn tortillas on both sides. Place some shredded beef onto each tortilla. Top with chopped cilantro, diced onion, and sprinkle with queso fresco if desired.

Serve:

Serve the tacos hot with lime wedges and a bowl of the rich dipping broth on the side. Enjoy!

Prep Time, Total Time, Servings: 20 min | 3 hours | 4-6 servings