My Fave Birria Tacos

The culinary world is a treasure trove of flavors, and among its most beloved offerings is the traditional Mexican dish known as Birria Tacos. This savory delight has transcended borders, becoming a sensation that enchants food lovers globally. With its rich, complex flavors and tender, juicy meat enveloped in warm tortillas, Birria Tacos are more than just a meal; they are an experience steeped in history and culture. In this article, we will explore the fascinating origins of Birria, the essential ingredients that compose this dish, and provide you with a step-by-step guide to crafting your own delicious Birria Tacos at home.

Discover the mouthwatering flavors of my favorite Birria Tacos! These delicious beef tacos are made with tender, marinated beef chuck roast and shank, simmered in a rich blend of spices and dried chiles. Perfectly crispy when fried, they are topped with fresh cilantro and diced onions. Serve them with zesty lime wedges for an unforgettable meal. Easy to make and perfect for gatherings, your family and friends will be begging for seconds! 🌮🔥 #BirriaTacos #TacoTuesday

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Ingredients

3 lbs beef chuck roast, cut into large chunks

1 lb beef shank (optional for extra flavor)

6 dried guajillo chiles, stems and seeds removed

4 dried ancho chiles, stems and seeds removed

2 dried pasilla chiles, stems and seeds removed

1 onion, quartered

4 cloves garlic, minced

1 tsp cumin seeds

1 tsp dried oregano

1 tsp thyme

4 cups beef broth

3 bay leaves

Salt and pepper, to taste

Corn tortillas

Fresh cilantro, chopped, for garnish

Diced onions, for garnish

Lime wedges, for serving

Extra virgin olive oil or cooking oil for frying

Instructions

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

Make the Marinade: In a blender, combine the softened chiles (with their soaking liquid), quartered onion, minced garlic, cumin seeds, oregano, thyme, and a pinch of salt and pepper. Blend until smooth to create a marinade.

Marinate the Beef: In a large bowl, coat the beef chunks in the marinade, ensuring they are well covered. Cover and refrigerate for at least 2 hours or, ideally, overnight for maximum flavor.

Cook the Beef: In a large pot, heat a splash of oil over medium-high heat. Add the marinated beef (reserve any leftover marinade) and sear until browned on all sides. This should take about 5-10 minutes.

Add Broth and Simmer: Pour in the beef broth, add the reserved marinade, bay leaves, and additional salt and pepper to taste. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 3-4 hours, or until the beef is tender and shreds easily.

Shred the Beef: Once cooked, remove the beef from the pot and shred it with two forks. Discard any bones if using beef shank. Return the shredded beef to the pot, stirring to coat it in the sauce.

Prepare the Tacos: In a skillet, warm a corn tortilla over medium heat. Spoon some of the shredded beef mixture onto the tortilla and fold it in half. Optionally, dip it briefly in the broth before frying for an extra layer of flavor.

Fry Until Crispy: In the same skillet with a bit of oil, fry the taco until crispy and golden brown on both sides. Repeat for remaining tortillas.

Serve: Serve the tacos hot, garnished with chopped cilantro and diced onions, and lime wedges on the side for squeezing over the top.

Prep Time, Total Time, Servings: 30 mins | 4 hours (including simmering) | Serves 6-8