Birria Tacos

- 2 lbs beef chuck roast, cut into chunks - 3 dried guajillo chiles, stems and seeds removed - 2 dried ancho chiles, stems and seeds removed - 4 cloves garlic, minced - 1 medium onion, chopped - 2 cups beef broth - 1 tablespoon apple cider vinegar - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - Salt and pepper to taste - Corn tortillas - Fresh cilantro, chopped (for garnish) - Diced onions (for garnish) - Lime wedges (for serving)

Craving a delicious and satisfying meal? Try these mouthwatering birria tacos! This savory recipe features tender beef simmered with rich spices and smoky chiles, perfect for taco lovers. Follow my easy step-by-step guide to make these flavorful tacos at home, complete with tips for serving and garnishing.

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Ingredients

2 lbs beef chuck roast, cut into chunks

3 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

4 cloves garlic, minced

1 medium onion, chopped

2 cups beef broth

1 tablespoon apple cider vinegar

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

Salt and pepper to taste

Corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onions (for garnish)

Lime wedges (for serving)

Instructions

Begin by soaking the dried guajillo and ancho chiles in hot water for about 15 minutes until they soften. Drain and transfer them to a blender. Add minced garlic, chopped onion, apple cider vinegar, ground cumin, oregano, cinnamon, smoked paprika, and a pinch of salt and pepper. Blend until smooth, adding a bit of beef broth if necessary to achieve a smooth consistency.

In a large pot or Dutch oven, heat some oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them on all sides in the pot, doing this in batches if necessary. This step helps develop flavor; don't rush it!

Once browned, add the blended chili sauce to the pot and mix well with the meat. Pour in the remaining beef broth and bring everything to a simmer. Stir occasionally, scraping up the brown bits from the bottom of the pot.

Cover and reduce the heat to low. Allow the mixture to cook for about 2-3 hours, or until the meat is tender and can be easily shredded with a fork.

Once the meat is cooked, remove it from the pot and set aside to cool slightly. Strain the liquid to remove any solids, returning the rich broth to the pot. Shred the beef using two forks.

To serve, heat the corn tortillas on a skillet until warm. Fill each tortilla with shredded beef and dip into the reserved broth for extra flavor.

Garnish with chopped cilantro and diced onions. Serve alongside lime wedges for squeezing over the tacos.

Prep Time: 30 min | Total Time: 3.5 hours | Servings: 8 tacos

- Presentation Tips: Serve the tacos on a colorful platter lined with fresh cilantro, and offer the dipping broth in small bowls for a fun and inviting serving style.