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To achieve that melt-in-your-mouth texture and rich flavor profile that birria tacos are known for, slow-cooking beef is essential. The process is straightforward, but it requires patience and attention to detail.

My Fave Birria Tacos

Elevate your taco night with these mouthwatering Birria Tacos! This recipe features tender beef chuck roast cooked in a rich, spicy chile sauce made from guajillo and ancho chiles. Serve these flavorful tacos on warm corn tortillas, garnished with fresh onion and cilantro, and dip them in savory consommé. Perfect for gatherings or a cozy dinner at home, these tacos are sure to impress. Get ready to indulge in a taste explosion!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, seeds removed and soaked in water

2 dried ancho chiles, seeds removed and soaked in water

4 cloves garlic, minced

1 medium onion, quartered

2 cups beef broth

1 tbsp apple cider vinegar

2 tsp cumin

2 tsp oregano

1 tsp paprika

1-2 tsp red pepper flakes (adjust for spice)

Salt and pepper to taste

For the Tacos:

Corn tortillas

Chopped onion (for garnish)

Chopped cilantro (for garnish)

Lime wedges (for serving)

Salsa (optional, for serving)

Instructions
 

Prepare the Chile Sauce:

    - In a blender, combine the soaked guajillo and ancho chiles, minced garlic, onion, beef broth, apple cider vinegar, cumin, oregano, paprika, red pepper flakes, salt, and pepper. Blend until smooth to create a rich sauce.

      Cook the Beef:

        - In a large pot or Dutch oven, add the beef chunks and pour the blended chile sauce over them. Stir to coat the meat well.

          - Bring the mixture to a simmer over medium heat and cover. Let cook for about 3 hours until the beef is fork-tender, stirring occasionally.

            Shred the Beef:

              - Once the beef is tender, remove it from the pot and shred it using two forks. Set aside.

                Create the Consommé:

                  - Strain the cooking liquid into a bowl to separate the solids. This liquid will serve as the consommé for dipping.

                    Assemble the Tacos:

                      - Heat a skillet over medium heat. Warm the corn tortillas one at a time, lightly toasting them.

                        - Fill each tortilla with a generous amount of the shredded birria and fold it in half.

                          Serve:

                            - Serve the tacos with sliced lime, chopped onions, and cilantro. Provide a small bowl of the reserved consommé for dipping.

                              Enjoy:

                                - Dive into the deliciousness of your homemade birria tacos!

                                  Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 6-8 tacos