My Fave Birria Tacos

Birria, a traditional Mexican dish, is more than just a meal; it’s a celebration of culture and heritage. Originating from the state of Jalisco, Birria has become a beloved staple throughout Mexico and is gaining popularity worldwide. Known for its rich, complex flavors and tender meat, this dish embodies the warmth and vibrancy of Mexican cuisine. Traditionally made as a stew, Birria is often enjoyed during festive occasions, making it synonymous with gatherings and shared moments.

Embark on a flavorful journey with Birria Bliss Tacos, a modern twist on the classic Mexican dish from Jalisco. These tacos feature succulent shredded beef simmered in rich chili sauce, all wrapped in warm tortillas for a delightful meal. Perfect for gatherings or cozy dinners, this recipe celebrates the depth of Mexican cuisine with traditional ingredients and cooking techniques. Dive into the vibrant flavors and share this delicious experience with friends and family!

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chilies

2 dried ancho chilies

1 chipotle pepper in adobo sauce (optional, for heat)

4 cups beef broth

1 onion, quartered

4 cloves garlic, minced

2 tsp cumin

1 tsp dried oregano

1 tsp paprika

1 bay leaf

Salt and pepper to taste

For the Tacos:

Corn tortillas (small size)

1 cup chopped cilantro

1 cup diced onion

Lime wedges, for serving

Oaxaca cheese or mozzarella, shredded (for cheesy tacos)

Cooking oil (for frying)

Instructions

Prepare the Chili Sauce:

- Remove stems and seeds from guajillo and ancho chilies. Soak them in hot water for 15-20 minutes until soft.

- In a blender, combine soaked chilies, chipotle pepper (if using), 1 cup of the beef broth, minced garlic, cumin, oregano, and paprika. Blend until smooth.

Cook the Meat:

- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them on all sides (about 5-7 minutes).

- Add the chopped onion and sauté for another 2-3 minutes until softened.

Combine Everything:

- Pour the blended chili sauce over the browned meat, add the remaining beef broth, and place the bay leaf in. Bring to a gentle simmer.

- Cover and let cook for about 2 to 3 hours, until the meat is tender and shreds easily.

Shred the Beef:

- Once cooked, remove the meat and bay leaf from the pot. Shred the beef using two forks and set aside. Strain the broth to remove any solids if desired, then return the meat to the pot with some of the broth.

Fry the Tortillas:

- In a skillet, add a little oil over medium heat. Dip tortillas quickly into the broth to soften, then lay them on a hot, oiled skillet. Add a generous spoonful of birria meat, a sprinkle of cheese, and fold the tortillas to create tacos. Fry until crispy on both sides (2-3 minutes per side).

Serve:

- Serve tacos hot, garnished with cilantro and onion. Offer lime wedges and a small bowl of the remaining broth for dipping (a traditional accompaniment).

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