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For perfect birria tacos, gather these key items: - 2 lbs beef chuck roast, cut into large chunks - 1 lb bone-in beef short ribs - 4 dried guajillo chilies - 3 dried ancho chilies - 2 tablespoons olive oil - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 1/2 teaspoon freshly ground black pepper - 1 teaspoon sea salt (adjust more to taste) - 4 cups beef broth - 8 small corn tortillas - Fresh cilantro, chopped (for garnish) - Diced onions (for garnish) - Lime wedges (for serving) You will need a few tools to make these tacos: - A large pot or Dutch oven for cooking - A blender for the marinade - A skillet for toasting tortillas - A cutting board for shredding meat - Two forks for shredding Feel free to add your favorite touches: - Avocado slices for creaminess - Jalapeños for extra heat - Queso fresco for a cheesy twist - Sour cream for a cool contrast Start by taking four guajillo chilies and three ancho chilies. Remove the stems and seeds carefully. Heat a dry skillet over medium heat. Toast the chilies for two to three minutes. Keep an eye on them and stir. You want them fragrant and a bit dark. After toasting, put the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes. This step makes them soft and ready for blending. Grab a blender for this part. Add the soaked chilies, one chopped onion, and four minced garlic cloves. Don't forget one teaspoon of ground cumin and one teaspoon of dried oregano. Add half a teaspoon of black pepper and one teaspoon of sea salt. Pour in one cup of beef broth. Blend it all until smooth. This marinade will pack a punch! In a large pot or Dutch oven, heat two tablespoons of olive oil over medium heat. Add two pounds of beef chuck and one pound of bone-in beef short ribs. Sear the meat on all sides for about five to seven minutes. It should be nicely browned. Next, pour in the marinade you made. Add the rest of the beef broth, which is three cups. Bring the pot to a boil, then lower the heat to simmer. Cover it and let it cook for two to two and a half hours. The meat should become fork-tender. Once the meat cooks, take it out and place it on a cutting board. Use two forks to shred it into bite-sized pieces. This should be easy since the meat is tender. After shredding, return the meat to the pot. Let it soak in the rich broth for more flavor. Get a separate skillet and heat it over medium heat. Take each corn tortilla and toast it lightly, about 30 seconds on each side. The tortillas should warm up and be flexible. Now, it’s time to fill them! Take a warmed tortilla and add a generous amount of shredded birria meat. Top it with chopped onions and fresh cilantro. This adds a nice crunch and flavor. Serve the tacos with a side of the rich broth for dipping. Enjoy the tasty flavors! To make your meat flavorful, marinate it well. Use a mix of spices and chilies. Coat the beef chuck and ribs in the marinade. Cover the bowl with plastic wrap. Let it rest in the fridge for at least two hours, ideally overnight. This helps the flavors soak in. If you can, use fresh herbs for a brighter taste. To toast tortillas, heat a skillet over medium heat. Place one corn tortilla in the skillet. Toast for about 30 seconds on each side. You want them warm and soft, not crispy. This step makes them easy to fold. If you like, add a little oil for extra flavor. For a great look, arrange the tacos on a large platter. Place the tacos close together for a cozy feel. Add small bowls of broth for dipping. Garnish with lime wedges and fresh cilantro. This adds color and freshness. A well-presented dish makes the meal more inviting. {{image_4}} You can use various meats for birria tacos. Beef is the classic choice, but you can try lamb or goat. Each meat brings its own taste. If you prefer poultry, chicken works well too. Just adjust the cook time as needed. Chicken cooks faster than beef. If you want a plant-based option, use jackfruit or mushrooms. Jackfruit mimics the texture of meat. Shred it like you would beef. You can also use hearty veggies like eggplant or zucchini. Cook them in the same rich broth for great flavor. Toppings can make your birria tacos shine. Traditional choices include chopped onions and fresh cilantro. You can also add crumbled queso fresco for creaminess. Squeeze lime juice on top for a zesty kick. Serve with a side of spicy salsa for extra flavor. To keep your ingredients fresh, follow these tips: - Store the dried chilies in an airtight container. - Keep beef in the fridge, wrapped tightly. - Store any leftover marinade in a sealed jar. - Fresh cilantro should be kept in water, like a bouquet, in the fridge. For the best taste, refrigerate cooked birria meat: - Place it in a container and seal it well. - It lasts up to three days in the fridge. - For longer storage, freeze the meat in a freezer bag. - Frozen meat can last up to three months. - Store the broth separately in a jar for easy use. When you’re ready to enjoy leftovers: - For the meat, heat it in a pot over low heat. - Add a splash of broth to keep it moist. - For the broth, simmer it on the stove until hot. - Reheat tortillas in a skillet for a few seconds. - Assemble your tacos fresh for the best taste. Birria tacos are a tasty Mexican dish made from tender, shredded beef. The beef gets marinated in a mix of dried chilies, spices, and broth. Once cooked, you fill corn tortillas with the shredded beef and top them with onions and cilantro. You can dip these tacos into a rich broth called consommé for extra flavor. Making birria tacos takes about three hours in total. You spend about 20 minutes prepping the ingredients. The meat then cooks for two to two and a half hours to become tender. Marinating the meat for at least two hours helps develop great flavors. Yes, you can use chicken or pork for birria tacos. Each meat will give a different taste to the dish. For chicken, use thighs for more flavor. For pork, a shoulder cut works well. Adjust the cooking time based on the type of meat you choose. Birria tacos pair well with lime wedges, diced onions, and fresh cilantro. You can also serve them with rice, beans, or a light salad. A side of avocado or guacamole adds a nice creamy touch too. Don't forget the dipping consommé for extra flavor! You can find the full recipe for birria tacos above in this article. It includes all the ingredients and step-by-step instructions to help you make this delicious dish at home. Enjoy the cooking process and the tasty results! You learned about making delicious birria tacos today. We covered key ingredients, equipment, and how to customize your dish. I shared step-by-step instructions for perfect tacos. Tips helped you master marinade, tortillas, and presentation. We explored variations, from meats to vegetarian options. Lastly, we discussed storage and reheating. Now, you have the tools to create your own tasty birria tacos. Enjoy the flavors and impress your friends and family!

Birria Tacos

Get ready to indulge in the ultimate flavor experience with these Savory Birria Tacos with Spicy Consommé! This easy recipe features tender, marinated beef and warm corn tortillas, served with a rich, flavorful dipping broth. Perfect for your next family gathering or taco night, these tacos are a crowd-pleaser. Click through to explore this delicious recipe and elevate your cooking game today!
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Ingredients
  

2 lbs beef chuck roast, cut into large chunks

1 lb bone-in beef short ribs

4 dried guajillo chilies

3 dried ancho chilies

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1 teaspoon sea salt (adjust more to taste)

4 cups beef broth

8 small corn tortillas

Fresh cilantro, chopped (for garnish)

Diced onions (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chilies: Begin by removing the stems and seeds from the guajillo and ancho chilies. In a dry skillet over medium heat, toast the chilies for about 2-3 minutes, stirring occasionally, until they are fragrant and slightly darkened. Once toasted, transfer the chilies to a bowl and cover them with hot water. Let them soak for approximately 15 minutes to soften.

    Make the Marinade: In a blender, combine the softened chilies, chopped onion, minced garlic, ground cumin, dried oregano, black pepper, and salt. Pour in 1 cup of beef broth, then blend until the mixture is completely smooth and well combined.

      Marinate the Meat: In a large mixing bowl, add the beef chuck and bone-in short ribs. Pour the prepared marinade over the meat, ensuring each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to deepen.

        Cook the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the marinated meat (reserve any leftover marinade) and sear it on all sides until browned, about 5-7 minutes. Next, add the reserved marinade and the remaining beef broth to the pot. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and let it cook for about 2 to 2.5 hours, or until the meat is fork-tender and easily shreds.

          Shred the Meat: Once the meat is cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded meat back to the pot, allowing it to absorb the rich, flavorful broth.

            Prepare the Tortillas: In a separate skillet over medium heat, lightly toast each corn tortilla one at a time until they are warmed and pliable, about 30 seconds per side.

              Assemble the Tacos: Take a warmed tortilla and fill it generously with the shredded birria meat. Top each taco with chopped onions and fresh cilantro for a burst of freshness.

                Serve with Consommé: Ladle some of the rich broth from the pot into small bowls, serving them alongside the tacos for dipping.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 4-6

                    - Presentation Tips: Arrange the assembled tacos neatly on a large serving platter. Place small bowls of the dipping consommé on the side, and garnish the entire spread with lime wedges for an extra splash of zesty flavor. Enjoy!