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Birria tacos have taken the culinary world by storm, captivating food enthusiasts with their bold flavors and rich heritage. Originating from Mexico, these tacos are a delightful fusion of tender, slow-cooked meat enveloped in warm, soft tortillas, often served with a side of rich consomé for dipping. The preparation of birria tacos is not just about cooking; it's an immersive experience that connects the cook with a deep cultural tradition. Making birria from scratch allows you to appreciate the complexities of its flavor profile, which is a harmonious blend of spices, savory meats, and vibrant garnishes.

My Fave Birria Tacos

Discover the mouthwatering world of my favorite Birria Tacos! This incredible recipe brings together tender beef chuck and short ribs marinated in a rich blend of authentic spices and chilies. You'll love soaking corn tortillas in savory consommé and filling them with juicy, shredded meat. Garnish with fresh cilantro and radishes, and serve with lime wedges for the perfect touch. Perfect for gatherings, these tacos offer a taste of tradition that's sure to impress!
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Ingredients
  

3 lbs beef chuck roast, cut into chunks

1 lb short ribs

4 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 medium onion, quartered

4 cloves garlic, minced

3 cups beef broth

1 tsp cumin powder

1 tsp oregano

1 tsp black pepper

2 bay leaves

Salt, to taste

Corn tortillas

Chopped cilantro, for garnish

Sliced radishes, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chilies: In a dry skillet over medium heat, lightly toast the guajillo and ancho chilies for about 2-3 minutes until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.

    Make the Marinade: In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, black pepper, and salt to taste. Blend until smooth, adding a little beef broth if necessary to help it blend.

      Marinate the Meat: In a large bowl, combine the beef chuck and short ribs with the blended chili mixture. Make sure the meat is well-coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

        Cook the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the marinated meat (reserve any leftover marinade) and brown the meat on all sides. Once browned, pour in the reserved marinade and add the beef broth and bay leaves. Bring to a simmer, cover, and reduce the heat to low. Cook for about 3 hours or until the meat is tender and easily shredded.

          Shred the Meat: Once the meat is done cooking, remove the pot from heat. Remove the beef and short ribs, and shred the meat using two forks. Return the shredded meat to the pot and stir it back into the broth. Adjust salt to taste.

            Prepare the Tacos: Heat a skillet over medium heat. Dip each corn tortilla into the consommé (the broth) for a few seconds to soak. Then place it on the skillet and fill it with a generous amount of the shredded birria beef. Fold the tortilla and cook for 1-2 minutes on each side until crispy and golden.

              Serve: Serve the birria tacos hot, garnished with chopped cilantro and radishes, alongside lime wedges for a refreshing squeeze.

                Prep Time: 30 min | Total Time: 4 hours | Servings: 8-10 tacos