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Birria tacos are a delicious dish from Mexico. They come from the state of Jalisco. This dish has a rich history tied to Mexican culture. People often enjoy birria during special events and family gatherings. It shows the warmth and joy of sharing food with loved ones.

Birria tacos

Dive into the world of birria tacos, a flavorful and cultural comfort food from Mexico! Discover why these street food treasures are loved for their rich history and delicious taste. From authentic ingredients to preparation tips, this guide covers everything you need to create mouth-watering birria tacos at home. Ready to tantalize your taste buds? Click through to explore the full recipe and bring this beloved dish to your kitchen!
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Ingredients
  

2 lbs beef chuck, cut into large chunks

1 lb beef shank, cut into chunks (optional)

4 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

2 cups beef broth

2 tablespoons olive oil

Salt and pepper to taste

12 corn tortillas

2 cups shredded Oaxaca cheese (or mozzarella)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for 1-2 minutes until fragrant, turning frequently to avoid burning them.

    In a blender, combine the toasted chilies, chopped onion, minced garlic, cumin, oregano, smoked paprika, and beef broth. Blend until smooth.

      In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches for about 5-7 minutes until all sides are nicely seared.

        Once the beef is browned, add the blended sauce to the pot and stir to coat the meat.

          Pour in the remaining beef broth, bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours, or until the meat is tender and shreds easily.

            Once cooked, remove the beef from the pot and shred it using two forks. Strain the cooking liquid to separate the fat, and reserve it for dipping.

              In a skillet over medium heat, warm the corn tortillas one at a time. Add a generous amount of shredded beef and a handful of cheese to one side of each tortilla, fold them over, and cook until crispy and the cheese is melted—about 2-3 minutes per side.

                Serve the tacos garnished with chopped cilantro and lime wedges on the side for squeezing over the top.

                  Prep Time, Total Time, Servings: 20 mins | 3 hours | 6 servings

                    - Presentation Tips: Serve the tacos on a wooden board with the reserved dipping broth in small bowls, and arrange lime wedges and fresh cilantro for color and freshness.