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Birria, a traditional Mexican stew, hails from the western state of Jalisco, where it has become a culinary staple. Originally prepared with goat meat, this dish has evolved over the years, and today, beef is often used, particularly in the delightful variation known as *Birria de Res*. The dish is not just a meal; it represents a celebration of culture, family, and tradition, often served during festive occasions, family gatherings, and holidays.

Birria de Res Tacos

Explore the rich flavors of Mexican cuisine with Birria de Res Tacos, a delicious twist on a traditional stew from Jalisco. Made with tender beef chuck roast and vibrant spices, these tacos are enveloped in warm corn tortillas and served with a savory dipping broth known as consomé. Discover the significance of each ingredient and learn to master the art of preparation, from marinating the beef to assembling the perfect taco. Enjoy this culinary journey that celebrates culture, family, and unforgettable meals.
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Ingredients
  

For the Birria:

3 lbs beef chuck roast, cut into large chunks

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

4 cloves garlic, minced

1 medium onion, roughly chopped

2 cups beef broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf

1 tablespoon apple cider vinegar

Salt and pepper to taste

2 tablespoons vegetable oil

For the Tacos:

Corn tortillas

Chopped onion

Chopped cilantro

Lime wedges

Crumbled queso fresco (optional)

Salsa of your choice

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning them frequently until fragrant. Remove from heat and soak them in hot water for 15 minutes until softened.

    Make the Marinade: In a blender, combine the soaked chiles, garlic, chopped onion, cumin, oregano, apple cider vinegar, and a pinch of salt and pepper. Blend until smooth, adding a little soaking water if necessary to achieve a pourable consistency.

      Marinate the Meat: Place the chunks of beef chuck roast in a large bowl or resealable bag. Pour the chile marinade over the meat, ensuring it’s well coated. Cover or seal and refrigerate for at least 2 hours, preferably overnight for enhanced flavor.

        Cook the Birria: In a large pot or Dutch oven over medium-high heat, add vegetable oil. Brown the marinated meat on all sides, about 5-7 minutes. Pour in the beef broth, add the bay leaf, and bring to a simmer. Reduce heat to low, cover, and cook for approximately 2-3 hours, or until the meat is fork-tender. Alternatively, you can cook in a slow cooker on low for 6-8 hours.

          Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot, stirring to combine with the broth.

            Prepare the Tacos: Heat a skillet over medium heat. Lightly toast the corn tortillas, flipping them until warm and pliable. Place a generous amount of the shredded birria in the center of each tortilla. Top with chopped onion, cilantro, and crumbled queso fresco if desired.

              Serve: Serve the tacos with a side of the flavorful consomé (the broth) for dipping. Offer lime wedges and your favorite salsa for extra zest.

                Prep Time: 20 mins | Cook Time: 3 hours | Total Time: 3 hours 20 mins | Servings: 8 tacos (or more based on serving size)