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Birria tacos are a delicious Mexican dish that has captured the hearts (and stomachs) of food lovers around the world. Originating from the state of Jalisco, these tacos are filled with tender, flavorful meat, typically beef or lamb, that is slow-cooked in a rich, spiced broth. The unique combination of spices and the slow-cooking process results in meat that is not only incredibly tender but also infused with deep flavors that make each bite a delightful experience. In this article, we will explore the history of birria, the ingredients used in this recipe, and step-by-step instructions to create your very own birria tacos at home.

My Fave Birria Tacos

Dive into the delicious world of my favorite Birria Tacos! This recipe features tender chunks of beef or lamb simmered in a rich adobo sauce made from guajillo and ancho chiles, garlic, and spices. Perfectly paired with warm corn tortillas, these tacos are topped with fresh cilantro, diced onions, and served with lime wedges. Don't forget to dip in the flavorful broth for an extra kick! Ideal for your next gathering or a cozy night in. Enjoy this mouthwatering dish that brings comfort and flavor to your table!
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Ingredients
  

2 lbs beef chuck or lamb shoulder, cut into chunks

3 cups beef or chicken broth

4 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

2 cloves garlic, minced

1 medium onion, chopped

1 tsp cumin

1 tsp dried oregano

1 tsp thyme

1/2 tsp black pepper

Salt, to taste

2-3 bay leaves

1 tbsp apple cider vinegar

Corn tortillas

Fresh cilantro, chopped for garnish

Lime wedges, for serving

Sliced radishes, for garnish

Diced onion, for garnish

Instructions

Prepare the Chiles: In a dry skillet over medium heat, lightly toast the guajillo and ancho chiles for about 1-2 minutes until fragrant. Be careful not to burn them. Once toasted, transfer the chiles to a bowl and cover with hot water to rehydrate for about 15 minutes.

    Make the Adobo Sauce: Drain the chiles and add them to a blender with minced garlic, onion, cumin, oregano, thyme, black pepper, salt, and apple cider vinegar. Blend until smooth, adding a little bit of the broth to help the blending process if needed.

      Cook the Meat: In a large pot or Dutch oven over medium-high heat, add the beef or lamb chunks. Sear them on all sides until nicely browned. Remove the meat and set it aside.

        Combine Ingredients: In the same pot, add the adobo sauce, seared meat, bay leaves, and the remaining broth. Bring to a simmer, then cover and reduce the heat to low. Let it cook for about 2-3 hours, or until the meat is tender and easily shredded.

          Shred the Meat: Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot to soak in the flavorful sauce.

            Warm the Tortillas: In a skillet, lightly toast the corn tortillas until warm and pliable.

              Assemble the Tacos: Place a generous amount of the shredded birria meat on each tortilla. Optionally, you can dip each tortilla into the broth before filling for extra flavor.

                Garnish and Serve: Top the tacos with chopped cilantro, diced onion, and serve with lime wedges and sliced radishes on the side. Don’t forget to serve a small bowl of the delicious broth for dipping!

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