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Delicious homemade Birria Tacos served with broth for dipping

Birria Tacos

Birria tacos are a delightful dish filled with tender beef, spices, and melted cheese in crispy tortillas, perfect for any gathering or cozy night.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 tacos
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 305
Ingredients Method Notes

Ingredients
  

For the beef filling
  • 2 lbs beef chuck roast Cut into large chunks
  • 2 cups beef broth For simmering the beef
  • 3 dried guajillo chiles Soaked and seeds removed
  • 2 dried ancho chiles Soaked and seeds removed
  • 3 cloves garlic Minced
  • 1 onion, chopped For flavor
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • to taste Salt and pepper For seasoning
For assembling the tacos
  • Corn tortillas For the taco base
  • Shredded cheese (e.g., Oaxaca or mozzarella) To fill the tacos
  • to taste Fresh cilantro, chopped For garnish
  • as needed Lime wedges For squeezing over the tacos
  • as needed Salsa For dipping

Method
 

Preparation
  1. In a pot, combine the beef chuck, beef broth, guajillo chiles, ancho chiles, garlic, onion, cumin, and oregano. Season with salt and pepper.
  2. Bring to a boil, then reduce heat and simmer for about 2-3 hours, or until the beef is tender.
  3. Remove the beef from the pot, shred it, and set aside.
Cooking Tacos
  1. In a skillet, heat a little bit of the beef broth. Dip a corn tortilla in the broth, then place it on the skillet.
  2. Add a portion of shredded beef and some cheese to one half of the tortilla, then fold it over.
  3. Cook until the cheese is melted and the tortilla is crispy.
  4. Repeat with remaining tortillas.
Serving
  1. Serve the tacos with fresh cilantro, lime wedges, and salsa for dipping.

Notes

For a vegetarian version, substitute beef with jackfruit or mushrooms. Ensure your skillet is hot enough for crispiness.
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