Easy Birria Tacos

If you're seeking a culinary adventure that transports you straight to the heart of Mexico, look no further than Birria Bliss Tacos. This mouthwatering dish has captured the hearts and taste buds of food lovers everywhere, thanks to its rich flavors and comforting textures. Birria tacos are not just a meal; they are a celebration of tradition, culture, and community. Originating from the state of Jalisco, Birria is traditionally made with goat or lamb, but over the years, variations have emerged, with beef becoming a popular alternative.

Discover the delicious world of Birria Bliss Tacos, a traditional Mexican dish that brings together rich flavors and comforting textures. Originating in Jalisco, these tacos typically feature slow-cooked beef with a savory broth, all wrapped in warm corn tortillas. This article guides you through making your own Birria at home, sharing cultural insights, essential ingredients, and detailed recipes. Create unforgettable meals that celebrate family and friendship with these mouthwatering tacos.

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Ingredients

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 lb beef short ribs

5 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cinnamon stick

4 cups beef broth

Salt and pepper, to taste

2 tablespoons vegetable oil

For the Tacos:

Corn tortillas (10-12)

Fresh cilantro, chopped

1 small onion, finely diced

Lime wedges, for serving

Crumbled queso fresco or shredded cheese (optional)

Instructions

Prepare the Chiles: In a skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Then, transfer them to a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.

Make the Marinade: In a blender, combine the soaked chiles, chopped onion, garlic, ground cumin, oregano, cinnamon stick, and 1 cup of beef broth. Blend until smooth, adding more broth if necessary to achieve a smooth consistency.

Cook the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chuck and short ribs with salt and pepper, and then brown them on all sides. About 5-7 minutes total.

Combine and Simmer: Pour the blended marinade over the browned meat and add the remaining beef broth. Bring it to a boil, then reduce the heat to low, cover, and let simmer for about 2-3 hours, until the meat is tender and easily shredded.

Shred the Meat: Once cooked, remove the meat from the pot and let it cool slightly. Shred the beef using two forks and return it to the pot with the broth. Adjust seasoning if necessary.

Prepare Tacos: Heat a skillet over medium heat. Lightly toast the corn tortillas in the pan for about 30 seconds on each side, until warm and pliable.

Assemble Tacos: Spoon a generous amount of the shredded birria and some broth into the center of each tortilla. Top with chopped cilantro, diced onion, and cheese if desired.

Serve: Serve tacos with lime wedges on the side for squeezing. Optionally, serve with a small bowl of the broth for dipping.

Prep Time, Total Time, Servings:

30 minutes | 3 hours 30 minutes | 10-12 tacos