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In recent years, Birria tacos have surged in popularity, capturing the hearts (and stomachs) of food enthusiasts around the world. Originating from the vibrant culinary landscape of Mexico, these tacos offer a delightful blend of rich flavors and textures that make them a standout choice for any taco lover. Birria tacos are not just a meal; they are an experience—a savory fusion of tender meat, aromatic spices, and fresh garnishes, all wrapped in a warm tortilla.

Easy Birria Tacos

Discover the delicious world of Birria Tacos with this spicy and savory recipe that promises to elevate your culinary experience. Originating from Mexico, Birria Tacos blend tender slow-cooked beef, aromatic spices, and fresh garnishes all wrapped in warm tortillas. This dish is perfect for gatherings, embodying joy and community. Follow our step-by-step guide to create authentic Birria tacos at home and impress your family and friends with this flavorful feast!
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Ingredients
  

2 lbs beef chuck roast, cut into chunks

1 lb beef shank (optional for more flavor)

5 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 small onion, chopped

4 cloves garlic, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp smoked paprika

1 tsp ground cinnamon

1 tsp black pepper

1 tsp salt (adjust to taste)

4 cups beef broth

2 bay leaves

Corn tortillas

Chopped cilantro, for garnish

Diced onion, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and place them in a bowl, covering with hot water. Let them soak for 15-20 minutes until softened.

    Blend the Sauce: Drain the chiles and transfer them to a blender. Add the chopped onion, garlic, cumin, oregano, smoked paprika, cinnamon, black pepper, and salt. Pour in 1 cup of beef broth and blend until smooth. Set aside.

      Brown the Beef: In a large Dutch oven or heavy pot, heat a drizzle of oil over medium-high heat. Season the beef chunks with salt and black pepper. Brown the meat on all sides, working in batches if necessary. Remove and set aside.

        Combine Ingredients: Once the beef is browned, lower the heat to medium and pour the blended chile sauce into the pot. Stir for about 2 minutes to develop the flavors. Add the browned beef, beef shank (if using), remaining beef broth, and bay leaves.

          Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for about 3 hours, or until the beef is tender and shreds easily with a fork.

            Shred the Meat: Once cooked, remove the beef pieces and shred them with two forks. Discard the bones if using shank. Return the shredded beef to the pot and mix well with the sauce.

              Prepare the Tacos: In a skillet, heat a little broth from the birria. Dip a corn tortilla in the broth, then place it on the hot skillet. Fill with shredded beef and fold in half. Cook for about 1-2 minutes on each side until crispy and heated through.

                Serve: Serve the tacos hot, garnished with chopped cilantro and diced onion. Provide lime wedges on the side for that extra zesty kick!

                  Prep Time: 25 minutes | Total Time: 3 hours 30 minutes | Servings: 6-8 tacos