Birria Tacos Flavorful and Easy to Prepare Meal

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 5 pieces dried guajillo chilies, stemmed and seeds removed
• 3 pieces dried ancho chilies, stemmed and seeds removed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cups beef broth
• 1 tablespoon apple cider vinegar
• 12 small corn tortillas
• to taste fresh cilantro, chopped (for garnish)
• to taste diced onions (for garnish)
• to taste lime wedges (for serving)

Instructions

1. Prepare the Chili Paste: In a skillet over medium heat, toast the guajillo and ancho chilies for about 2 minutes, turning until fragrant. Remove from heat and soak them in hot water for about 15-20 minutes until softened.
2. Blend the Marinade: In a blender, combine the soaked chilies, chopped onion, minced garlic, cumin, oregano, black pepper, salt, beef broth, and apple cider vinegar. Blend until smooth.
3. Marinate the Meat: Place the beef chunks in a large bowl or zip-top bag. Pour the chili marinade over the beef, ensuring it's well coated. Marinate for at least 2 hours in the refrigerator or overnight for deeper flavors.
4. Cook the Beef: Preheat your oven to 325°F (160°C). Transfer the marinated beef and the marinade into a Dutch oven or a heavy pot. Cover tightly with a lid and bake for 3-4 hours until the meat is tender and easily shreds with a fork.
5. Shred the Beef: Once cooked, remove the beef from the pot and shred it using two forks. Strain the cooking liquid and reserve it; this will be used for dipping the tacos.
6. Prepare the Tacos: In a skillet, heat a small amount of oil over medium heat. Dip each corn tortilla into the reserved cooking liquid, then add shredded beef to one half of the tortilla. Fold over and cook until crispy on both sides, about 2-3 minutes per side.
7. Serve: Remove the tacos from the skillet and place them on a serving platter. Garnish with fresh cilantro and diced onions. Serve with lime wedges and a small bowl of the reserved broth for dipping.