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Birria tacos have taken the culinary world by storm, captivating food lovers with their rich, savory flavors and satisfying textures. Originating from the Jalisco region of Mexico, these tacos feature tender, marinated beef enveloped in soft corn tortillas, creating a delightful combination that is both comforting and indulgent. The rise of birria tacos in contemporary food culture can be attributed to their unique taste and the experience they offer. With the combination of aromatic spices, slow-cooked meat, and fresh toppings, birria tacos provide a feast for the senses that is hard to resist.

My Fave Birria Tacos

Discover the mouthwatering world of birria tacos, a Mexican delight known for its rich flavors and tender textures. Originating from Jalisco, these tacos feature marinated beef enveloped in soft corn tortillas, creating a perfect balance of comfort and indulgence. Dive into our comprehensive guide on crafting authentic birria tacos at home, complete with tips on key ingredients, preparation techniques, and the cultural significance behind this iconic dish. Transform your kitchen into a hub of culinary tradition and impress your family and friends with this unforgettable meal.
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

4 cloves garlic, minced

1 onion, quartered

1 tsp cumin powder

1 tsp oregano

1 tsp smoked paprika

1 tsp black pepper

2 bay leaves

4 cups beef stock

Salt, to taste

1 tbsp apple cider vinegar

1 tbsp olive oil

For the Tacos:

12 small corn tortillas

1 cup chopped onion

1 cup chopped fresh cilantro

Lime wedges, for serving

1 cup crumbled queso fresco (optional)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them. Remove from heat and place in a bowl, covering them with hot water to soak for about 15-20 minutes.

    Make the Marinade: Once softened, blend the soaked chiles with garlic, quartered onion, cumin, oregano, smoked paprika, black pepper, salt (to taste), apple cider vinegar, and about 1 cup of beef stock until smooth.

      Marinate the Beef: In a large bowl, combine the beef chunks with the chili marinade, making sure all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

        Cook the Beef: In a large pot, heat the olive oil over medium-high heat. Add the marinated beef in batches (to avoid overcrowding) and sear on all sides until browned. Once browned, return all the meat to the pot. Add the remaining beef stock and bay leaves, bringing to a simmer. Cover and cook on low for 2-3 hours until the meat is tender and easily shredded.

          Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot, mixing it back in with the cooking liquid to keep it moist.

            Prepare the Tacos: In a separate skillet, heat a small amount of oil over medium heat. Briefly warm the corn tortillas on both sides in the skillet until soft and pliable.

              Assemble the Tacos: Take a warm tortilla and fill it with a generous amount of the birria meat. Top with chopped onions, fresh cilantro, and if desired, crumbled queso fresco.

                Serve: Serve the tacos with small bowls of the rich, flavorful birria broth for dipping, along with lime wedges to squeeze over the top.

                  Prep Time, Total Time, Servings: 30 min | 4 hours | 6-8 servings