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Birria tacos are more than just a meal; they represent a rich tapestry of cultural heritage, tradition, and community found deeply rooted in Mexican cuisine. Originating from the state of Jalisco, these savory delights consist of tender meat, typically beef, slow-cooked in a robust and aromatic broth made from a medley of spices and dried chiles. This dish has garnered international attention for its unique flavor profile and tender texture, transforming it into a culinary sensation that has taken food enthusiasts by storm.

My Fave Birria Tacos

Indulge in the rich flavors of My Fave Birria Tacos! These tender, shredded beef tacos are a savory delight, perfect for any taco night. With a blend of toasted chiles and spices, this recipe brings a unique taste to your table. Enjoy them with warm corn tortillas, fresh cilantro, and zesty lime. Plus, don't forget the broth for dipping! Easy to make and utterly delicious, they're sure to be a hit with family and friends. Perfect for gatherings or craving something special!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 lb beef shank (optional for extra flavor)

5 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

2 dried chipotle chiles, stems and seeds removed

1 medium onion, chopped

4 cloves garlic, minced

2 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

1/2 tsp ground cinnamon

4 cups beef broth

2 tbsp apple cider vinegar

Salt and black pepper, to taste

12 small corn tortillas

1 cup chopped fresh cilantro

1 cup diced onion (for topping)

Lime wedges, for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Once toasted, transfer to a bowl and cover with hot water. Let them soak for about 20 minutes until softened.

    Blend the Sauce: Drain the chiles and add them to a blender along with the chopped onion, garlic, cumin, coriander, oregano, cinnamon, and 1 cup of beef broth. Blend until smooth.

      Sear the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt and pepper. Sear the beef on all sides until browned, about 6-8 minutes. Remove and set aside.

        Combine Ingredients: In the same pot, add the blended sauce and cook for 5 minutes. Then, return the meat to the pot, add the remaining beef broth, apple cider vinegar, and bring to a boil. Reduce the heat to low, cover, and simmer for 2-3 hours until the meat is tender and easily shredded.

          Shred the Meat: Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the meat with two forks and return it to the pot to soak in the sauce.

            Warm the Tortillas: Heat a skillet over medium heat. Warm the corn tortillas, about 30 seconds on each side, until pliable.

              Assemble the Tacos: Place a generous amount of the birria meat on each tortilla. Top with chopped cilantro, diced onions, and a squeeze of lime juice.

                Serve: Serve the tacos with a small bowl of the broth (consomé) for dipping and enjoy!

                  Prep Time, Total Time, Servings: 20 minutes | 3 hours | 12 tacos