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Birria tacos have surged in popularity in recent years, captivating food enthusiasts and home cooks alike. This traditional Mexican dish, known for its rich, savory flavors and tender meat, has moved beyond its Jalisco roots to become a favorite in kitchens across the globe. The allure of birria tacos lies not only in their incredible taste but also in the cultural significance they carry, often served during special occasions and family gatherings.

My Fave Birria Tacos

Discover the ultimate comfort food with my favorite Birria Tacos. This recipe features succulent beef chuck roast slow-cooked in a rich adobo sauce made from toasted guajillo, pasilla, and ancho chiles. With a preparation time of only 30 minutes and a total cooking time of around 3 hours, these tacos are packed with flavor. Serve them warm with fresh cilantro, chopped onions, and a squeeze of lime for an irresistible meal that’s perfect for sharing. Dive into deliciousness today!
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Ingredients
  

2 lbs beef chuck roast (or a mix of beef chuck and short ribs)

1 lb bone-in beef shank (optional, for added depth of flavor)

4 dried guajillo chiles

2 dried pasilla chiles

2 dried ancho chiles

1 onion, quartered

4 cloves garlic, peeled

1 tsp cumin seeds

1 tsp dried oregano

1 bay leaf

6 cups beef broth

1 tbsp olive oil

Salt and pepper to taste

12 small corn tortillas

Chopped onions and fresh cilantro for garnish

Lime wedges for serving

Sliced radishes (optional)

Instructions
 

Prepare the Chiles: Remove stems and seeds from the guajillo, pasilla, and ancho chiles. In a dry skillet over medium heat, lightly toast the chiles for about 1-2 minutes until fragrant. Be careful not to burn them.

    Make the Adobo Sauce: In a blender, combine the toasted chiles, quartered onion, garlic cloves, cumin seeds, oregano, bay leaf, and a pinch of salt. Pour in 1 cup of beef broth and blend until smooth. If the mixture is too thick, add more broth until you reach a sauce-like consistency.

      Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast and beef shank with salt and pepper. Once the oil is hot, sear the meat on all sides until browned, about 5-7 minutes. Remove the meat and set aside.

        Combine Ingredients: Pour the adobo sauce into the pot, stirring to combine. Add the beef broth and the seared meat back into the pot. Bring to a gentle simmer and cover.

          Slow Cook: Reduce the heat to low and let it cook for about 2-3 hours, or until the meat is tender and shreds easily with a fork. You can also use a slow cooker for this step on low for 6-8 hours.

            Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Discard any bones if using the beef shank.

              Make the Birria Tacos: Warm the corn tortillas on a skillet. For each taco, dip the tortilla into the birria broth to soak up the flavor, then fill it with some shredded beef.

                Serve & Garnish: Place the filled tacos on a serving plate. Top with chopped onions, fresh cilantro, and serve with lime wedges on the side. For an extra kick, serve with a small bowl of the birria broth as a dipping sauce.

                  Prep Time, Total Time, Servings: 30 minutes | 3 hours | 6 servings