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If you're looking for a dish that embodies comfort, flavor, and a rich cultural heritage, look no further than Birria Tacos. This beloved Mexican delicacy has taken the culinary world by storm, capturing hearts and taste buds across the globe. Imagine biting into a warm, soft tortilla filled with tender, flavorful beef, all while dipping it into a rich and spicy broth. The experience is nothing short of bliss, and it’s no wonder that Birria Tacos have become a staple in both traditional and modern cuisine.

My Fave Birria Tacos

Indulge in the ultimate comfort food with these Birria Tacos! Bursting with flavor, this recipe features tender beef chuck roast simmered in a rich, spiced sauce made from toasted ancho and guajillo chiles. Perfectly crispy tortillas are filled with shredded beef, topped with fresh cilantro and onions, and served with lime wedges. Enjoy them with a side of savory broth for dipping! Perfect for gatherings or a cozy dinner.
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

2 dried ancho chiles

2 dried guajillo chiles

1 onion, quartered

4 cloves garlic

2 cups beef broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Corn tortillas

1 cup chopped fresh cilantro

1 cup diced onions (for garnish)

Lime wedges (for serving)

Sliced radishes (for garnish)

Instructions
 

Prepare the Chiles: Remove the stems and seeds from the ancho and guajillo chiles. In a dry skillet over medium heat, lightly toast the chiles for about 2-3 minutes until fragrant. Be sure not to burn them!

    Make the Sauce: In a blender, combine the toasted chiles, onion, garlic, beef broth, ground cumin, dried oregano, smoked paprika, salt, and pepper (to taste). Blend until smooth.

      Cook the Meat: In a large pot or Dutch oven, add the beef chuck roast and pour the blended sauce over it. Ensure the meat is well-coated. Cover and cook on low heat for about 3-4 hours, or until the beef is tender and easily shreddable. Alternatively, you can use a slow cooker for this step on low for about 8 hours.

        Shred the Beef: Once the meat is cooked, remove it from the pot and shred it using two forks. Make sure to return the shredded beef to the pot to soak in those delicious juices.

          Prepare the Tacos: Heat a skillet over medium-high heat. Once hot, take a corn tortilla and dip it briefly into the cooking liquid to soak it slightly. This adds great flavor! Place the soaked tortilla on the skillet, fill it with a generous amount of the shredded beef, and fold it in half. Heat for about 1-2 minutes on each side until the tortilla is crispy and golden.

            Serve: Stack the cooked tacos on a plate. Top with chopped fresh cilantro, diced onions, and the lemon or lime wedges on the side. Add sliced radishes as a refreshing garnish.

              Enjoy: Serve your birria tacos with a small bowl of the cooking broth (consume as a consomé) for dipping.

                Prep Time: 30 minutes | Total Time: 4-5 hours | Servings: 6-8 tacos