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Birria de Res tacos are a culinary masterpiece that hails from the vibrant regions of Mexico, celebrated for their rich flavors and satisfying textures. This traditional dish features tender beef simmered in a fragrant blend of spices and chilies, served in warm corn tortillas. The origins of Birria trace back to the state of Jalisco, where it was traditionally made with goat meat but has evolved over time to include beef, particularly in modern recipes. The dish has gained immense popularity not only in Mexico but also in the United States, where it has become a beloved street food item.

Birria de Res Tacos

Dive into the delicious world of Birria de Res tacos, a beloved Mexican dish known for its rich flavors and tender beef. Originating from Jalisco, this dish has evolved over time and is now a favorite in many households and food trucks. Learn about its cultural significance, discover a detailed recipe, and master the steps from marinating the beef to assembling the perfect taco. Bring the taste of Mexico to your kitchen and impress your family with this satisfying, mouthwatering creation.
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Ingredients
  

3 lbs beef chuck roast

2 dried guajillo chiles, stems and seeds removed

2 dried pasilla chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

5 cloves garlic, minced

1 medium onion, chopped

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground cinnamon

1/4 tsp ground cloves

4 cups beef broth

2 bay leaves

Salt and pepper, to taste

Corn tortillas (for serving)

Chopped cilantro (for garnish)

Diced onion (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, pasilla, and ancho chiles for about 2 minutes until fragrant, being careful not to burn them. Remove from heat and place them in a bowl. Cover with hot water and let them soak for 20 minutes until softened.

    Make the Marinade: In a blender, combine the soaked chiles (drained), minced garlic, chopped onion, cumin, oregano, cinnamon, cloves, and 1 cup of the beef broth. Blend until smooth and season with salt and pepper to taste.

      Marinate the Beef: Cut the beef chuck roast into large chunks. Place it in a large bowl or resealable bag and pour the chile marinade over it. Ensure the meat is well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.

        Cook the Meat: In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the marinated beef chunks (discard extra marinade) and sear until browned on all sides, about 5-7 minutes. Pour in the remaining beef broth and add the bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours until the meat is tender and shreddable.

          Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Discard any excess fat. Return the shredded beef to the pot and mix it with some of the cooking liquid to keep it moist and flavorful.

            Prepare Corn Tortillas: Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

              Assemble the Tacos: Place a generous portion of the shredded Birria de Res on each tortilla. Top with diced onions and chopped cilantro. Add a squeeze of lime for brightness.

                Serve and Enjoy: Serve the tacos with a small bowl of Birria broth on the side for dipping. Enjoy the rich flavors and satisfy your taco cravings!

                  Prep Time, Total Time, Servings: 30 minutes | 4 hours | 10 servings