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Creating a rich and flavorful sauce is the heart of birria tacos. The ideal sauce should be smooth, thick, and bursting with flavor. To achieve this, start by blending your roasted chiles with the marinated meat juices, spices, and aromatics. Here’s how to get it right:

My Fave Birria Tacos

Get ready to indulge in the ultimate comfort food with my favorite Birria Tacos! Tender beef or lamb is slow-cooked in a rich and flavorful blend of spices and chilies, then served in warm corn tortillas. Top your tacos with fresh cilantro, diced onions, and zesty lime for an incredible flavor boost. Perfect for family gatherings or taco night! Check out the recipe for a delicious culinary experience that everyone will love!
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Ingredients
  

For the Birria:

2 lbs beef chuck roast or lamb shoulder, cut into chunks

4 dried guajillo chiles, stems removed

2 dried pasilla chiles, stems removed

1 medium onion, quartered

4 cloves garlic, peeled

1 tsp cumin seeds

1 tsp dried oregano

1 tsp black peppercorns

3-4 cups beef broth

2 tbsp apple cider vinegar

Salt, to taste

2 bay leaves

For the Tacos:

Corn tortillas (8-10)

Chopped cilantro

Diced onion

Lime wedges

Sliced radishes (optional)

Shredded cheese (like Oaxaca or mozzarella - optional)

Instructions
 

Prep the Chiles:

    - In a dry skillet, toast the guajillo and pasilla chiles over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them. Transfer to a bowl and cover with hot water to soak for about 15 minutes.

      Make the Sauce:

        - In a blender, combine the soaked chiles (drained), onion, garlic, cumin seeds, oregano, black peppercorns, and apple cider vinegar. Blend until smooth, adding some beef broth if needed to facilitate blending.

          Cook the Meat:

            - In a large pot or slow cooker, add the meat chunks. Pour the blended sauce over the meat and add enough beef broth to cover the meat completely (3-4 cups). Add bay leaves and salt to taste.

              Simmer:

                - If using a slow cooker, set it on low for 6-8 hours or until the meat is tender. If using a pot, bring to a boil, then reduce to a simmer, cover, and let it cook for about 2-3 hours, stirring occasionally.

                  Shred the Meat:

                    - Once cooked, remove the meat and shred it using two forks. Set aside and strain the broth to remove any solids, then return the liquid to the pot.

                      Prepare the Tacos:

                        - Heat a skillet over medium heat. Dip corn tortillas briefly in the reserved broth to soak, then place in the skillet. Add some shredded meat and cheese (if using) to one half of the tortilla, fold it over, and cook for about 1-2 minutes on each side until crispy and the cheese is melted.

                          Serve:

                            - Serve the tacos hot, topped with chopped cilantro, diced onion, lime wedges, and sliced radishes on the side. Pour some broth into bowls for dipping.

                              Prep Time: 30 minutes | Total Time: 8 hours | Servings: 4-6