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Birria tacos have taken the culinary world by storm, captivating food lovers with their rich flavors and comforting textures. Originating from the Mexican state of Jalisco, these tacos are more than just a meal; they are a celebration of cultural heritage and tradition. Traditionally made with slow-cooked meats, birria is infused with a unique blend of spices and chiles that creates an unforgettable taste experience. The tacos are often served with a side of consomé, a savory broth that enhances the flavors of the dish, making it a favorite among locals and food enthusiasts alike.

My Fave Birria Tacos

Indulge in the mouthwatering experience of Savor the Flavor Birria Tacos! This authentic recipe features tender beef chuck and short ribs marinated in a rich blend of guajillo and pasilla chiles, garlic, and spices. After slow-cooking to perfection, the shredded meat is served in crispy corn tortillas, garnished with fresh cilantro and onions. Perfect for any occasion, these tacos promise a burst of flavors and a delightful dipping broth. Try them today!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 lb beef short ribs

4 dried guajillo chiles

4 dried pasilla chiles

2 cloves garlic, minced

1 onion, quartered

2 cups beef broth

1 tsp oregano

1 tsp cumin

1 tsp paprika

Salt and pepper, to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Chopped onions (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: Remove the stems and seeds from the dried guajillo and pasilla chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant. Add them to a bowl of hot water and let them soak for 15 minutes until softened.

    Make the Marinade: In a blender, combine the softened chiles, minced garlic, quartered onion, beef broth, oregano, cumin, paprika, salt, and pepper. Blend until smooth.

      Marinate the Meat: Place the chunks of beef chuck roast and short ribs in a large bowl. Pour the marinade over the meat, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

        Cook the Meat: Preheat your oven to 300°F (150°C). Transfer the marinated meat to a Dutch oven or a large pot. Add any remaining marinade and a little extra beef broth if needed. Cover and cook for about 3 hours, or until the meat is tender and easily shredded.

          Shred the Meat: Once cooked, remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot with the liquid and stir to combine.

            Prepare Tacos: Heat a skillet over medium heat. Take a corn tortilla, dip it briefly in the birria broth for flavor, and then fill it with the shredded meat mixture. Fold the tortilla in half and cook until crispy and golden on each side, about 2-3 minutes per side.

              Serve: Serve the tacos hot, garnished with chopped cilantro and onions. Accompany with lime wedges and a small bowl of the birria broth for dipping.

                Prep Time: 30 mins | Total Time: 4 hours | Servings: 8