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Birria Tacos

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2-3 lbs (1kg), cut into chunks Beef chuck roast or goat meat For the Birria
5-6 Dried guajillo chilies For the Birria
2-3 Dried ancho chilies For the Birria
1, chopped Medium Onion For the Birria
4-5 cloves, minced Garlic For the Birria
1 tablespoon Ground cumin For the Birria
1 tablespoon Dried Oregano For the Birria
1 tablespoon Smoked paprika For the Birria
1 teaspoon Ground cloves For the Birria
1 teaspoon Ground cinnamon For the Birria
Salt and pepper to taste For the Birria
4 cups Beef broth or water For the Birria
2 Bay leaves For the Birria
1 tablespoon Vegetable Oil For the Birria
Corn tortillas For the Tacos
For garnish Diced onion and cilantro For the Tacos
Lime wedges For the Tacos
(optional) Salsa or hot sauce For the Tacos

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Birria Tacos

  • Medium



  1. Prepare the Chilies:
    • Remove the stems and seeds from the dried chilies.
    • Toast them in a dry skillet over medium heat for a few seconds on each side until they become fragrant. Be careful not to burn them.
    • Soak the toasted chilies in hot water for about 15-20 minutes until they become soft.
  2. Make the Birria Sauce:
    • In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, ground cloves, ground cinnamon, salt, and pepper.
    • Blend until you have a smooth paste. You may need to add some of the soaking liquid to help the blending process.
  3. Cook the Birria:
    • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
    • Brown the meat in the pot for a few minutes on each side until it develops a nice crust.
    • Add the blended chili mixture to the pot and stir to coat the meat.
    • Pour in the beef broth or water, add the bay leaves, and bring the mixture to a simmer.
    • Reduce the heat to low, cover the pot, and let the birria simmer for 2-3 hours, or until the meat is tender and the flavors have melded together. You can also use a slow cooker for this step.
  4. Prepare the Tacos:
    • Once the meat is tender, remove it from the pot and shred it using two forks.
    • Heat a skillet over medium heat and warm the corn tortillas on both sides until they are soft and pliable.
    • Fill each tortilla with a portion of the shredded birria meat.
    • Fold the tortillas over to form tacos.
  5. Serve:
    • Garnish the birria tacos with diced onion, cilantro, and a squeeze of lime juice.
    • Serve with salsa or hot sauce on the side, if desired.

Enjoy your delicious birria tacos! They are perfect for any occasion, especially when served with a warm consommé for dipping.

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