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Birria tacos are more than just a culinary delight; they are a celebration of Mexican culture, rich in history and flavor. This traditional dish hails from the western state of Jalisco, where it was originally created as a celebratory meal for special occasions. The dish has evolved over time, gaining popularity across Mexico and beyond, becoming a staple at family gatherings, festivals, and street food stalls. Its unique combination of tender meat, flavorful broth, and delicious toppings make Birria tacos a favorite among food enthusiasts.

My Fave Birria Tacos

Discover the delicious world of Birria Tacos with this easy recipe! Tender beef chuck and short ribs marinated in a rich, flavorful sauce made from toasted dried peppers and spices create the ultimate filling for warm corn tortillas. Serve these tacos garnished with fresh cilantro, diced onion, and lime wedges for a fiesta like no other. Perfect for gatherings or a cozy meal at home, enjoy your homemade tacos with a side of savory broth for dipping.
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Ingredients
  

2 lbs beef chuck roast

1 lb short ribs

4 dried guajillo peppers

2 dried ancho peppers

1 tbsp cumin seeds

1 tbsp coriander seeds

1 medium onion, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp dried oregano

1 tsp black pepper

4 cups beef broth

2 tbsp apple cider vinegar

Salt to taste

Corn tortillas

Chopped cilantro and diced onion for garnish

Lime wedges for serving

Cheese (optional)

Instructions
 

Prep the Peppers: Rinse the dried guajillo and ancho peppers. Remove the stems and seeds. In a dry pan, lightly toast the peppers over medium heat for about 30 seconds until fragrant. Transfer them to a bowl and cover with hot water; let them soak for 15-20 minutes until softened.

    Make the Marinade: In a blender, combine the soaked peppers (and a little soaking liquid), cumin seeds, coriander seeds, garlic, onion, oregano, black pepper, apple cider vinegar, and some salt. Blend until smooth.

      Marinate the Meat: Cut the beef chuck and short ribs into large pieces. Coat the meat with the pepper marinade and let it marinate for at least 2 hours (or overnight for best results).

        Cook the Meat: In a large pot, add the marinated meat and pour in the beef broth. Add bay leaves and bring to a boil. Reduce the heat to low, cover, and simmer for about 3 hours until the meat is tender and easily shreddable. (You can also use a slow cooker on low for 6-8 hours).

          Shred the Meat: Remove the meat from the pot and shred it with forks. Strain the cooking liquid and reserve it—the flavorful broth can be used for dipping.

            Prepare Tacos: In a skillet, lightly warm the corn tortillas. Fill each tortilla with shredded meat, sprinkle with cheese if using, and fold.

              Final Touches: Serve the tacos hot, garnished with chopped cilantro and diced onion. Provide lime wedges and a small bowl of the reserved broth for dipping.

                Prep Time, Total Time, Servings: 30 min | 3.5 hrs | Serves 6-8