Here's a delicious recipe for making birria tacos, a flavorful Mexican dish typically made with beef or goat, served in corn tortillas and topped with fresh ingredients. This recipe focuses on beef birria, but you can easily substitute with goat or lamb if you prefer. For the Birria - 3 lbs beef chuck roast, cut into large chunks - 2 dried guajillo chiles - 2 dried ancho chiles - 2 dried pasilla chiles (optional) - 1 medium onion, quartered - 4 cloves garlic, minced - 1 tsp cumin - 1 tsp dried oregano - 1 tsp thyme - 1/2 tsp black pepper - 1/2 tsp cinnamon - 1 bay leaf - 4 cups beef broth (or water) - Salt to taste - 2 tbsp vegetable oil For the Tacos - Corn tortillas - Chopped onions - Chopped cilantro - Lime wedges - Salsa (optional) Instructions Step 1: Prepare the Chiles 1. Toast the Chiles: In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for about 1-2 minutes until fragrant, turning them frequently to avoid burning. 2. Soak the Chiles: Remove the stems and seeds from the chiles and place them in a bowl of hot water. Let them soak for about 15-20 minutes until they are soft. Step 2: Make the Marinade 1. Blend the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, thyme, black pepper, cinnamon, and a pinch of salt. Add about 1 cup of the soaking liquid (or beef broth) and blend until smooth. 2. Marinate the Beef: In a large bowl, combine the beef chunks with the marinade, ensuring all pieces are well coated. Cover and marinate in the refrigerator

for at least 2 hours, preferably overnight. Step 3: Cook the Birria 1. Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the marinated beef chunks on all sides until browned. Remove the beef and set aside. 2. Add the Liquid: In the same pot, add the beef broth and scrape up any browned bits from the bottom. Return the beef to the pot and add the bay leaf. 3. Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the beef is tender and shreds easily with a fork. Alternatively, you can use a pressure cooker for about 45 minutes. Step 4: Assemble the Tacos 1. Shred the Beef: Remove the beef from the pot and shred it with two forks. Reserve the broth for dipping. 2. Heat the Tortillas: Lightly char the corn tortillas on a hot skillet or comal until warm and pliable. 3. Fill the Tacos: Place a generous amount of shredded beef on each tortilla. Top with chopped onions and cilantro. Step 5: Serve - Serve the tacos immediately with lime wedges and salsa on the side. Enjoy dipping your tacos into the reserved birria broth for extra flavor! Tips - For a richer flavor, you can add a splash of apple cider vinegar or a few whole spices (like cloves or allspice) to the cooking liquid. - You can also serve the birria as a soup in bowls with the broth and toppings on the side. Enjoy your homemade birria tacos!