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Savory Birria Tacos Tasty Flavorful Experience

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- 2 lbs beef chuck roast, cut into large chunks - 1 lb lamb shoulder, cut into large chunks - 4 dried guajillo chilies, stems and seeds removed - 2 dried ancho chilies, stems and seeds removed - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and pepper, to taste - Corn tortillas (10-12) - Chopped fresh cilantro, for garnish - Lime wedges, for serving I love using beef chuck roast and lamb shoulder in my Birria Tacos. Their rich flavors make each bite special. The dried guajillo and ancho chilies add a lovely depth. Toasting these chilies brings out their true taste. It’s a simple step, but it makes a big difference. The spices are just as important. Ground cumin gives warmth, while oregano adds earthiness. Smoked paprika adds a nice, subtle smoky flavor. Salt and pepper help balance everything. Don't skip these; they tie the dish together. For the tacos, corn tortillas are a must. They hold the juicy meat well and add a nice texture. Fresh cilantro adds a pop of color and freshness. Lime wedges bring a bright zing that cuts through the richness of the meat. Gather these ingredients before you start cooking. It makes the whole process easier and more fun! {{ingredient_image_1}} Toasting the chilies Start by toasting the guajillo and ancho chilies. Heat a dry skillet over medium heat. Add the dried chilies and toast them for 2 minutes. You want them to be fragrant. This step brings out their flavor. Remove the pan from heat and let the chilies cool a bit. Blending the chili mixture Next, place the toasted chilies in a blender. Add the quartered onion, garlic cloves, ground cumin, oregano, smoked paprika, and a pinch of salt. Pour in about 1 cup of beef broth. Blend until smooth. This chili mixture will be the heart of your sauce. Browning the beef and lamb In a large pot, heat a tablespoon of oil over medium-high heat. Take your beef and lamb chunks and season them with salt and pepper. Brown the meat in batches. Make sure not to overcrowd the pot, as this will keep the meat from browning well. Combining meat with chili sauce and broth Once the meat is browned, return it to the pot. Pour the blended chili sauce over the meat. Add the rest of the beef broth and bring it to a boil. Lower the heat to a simmer. Cover the pot and cook for about 2 hours. The meat should be tender and shred easily. Shredding the meat After cooking, take the meat out of the pot. Use two forks to shred the meat. It should come apart easily. Strain the remaining broth to separate the solids. Keep this yummy consomé for dipping. Heating and dipping tortillas Now, heat the corn tortillas in a skillet over medium heat until they are soft and pliable. Take each tortilla and dip it in the consomé. Then, fill it with the shredded meat and fold. Your tacos are now ready to serve! To get the best taste, you need to toast your chilies. Here’s how I do it: - Use a dry skillet over medium heat. - Toast the dried guajillo and ancho chilies for about 2 minutes. - Keep an eye on them; you want them fragrant, not burnt. Once toasted, let them cool a bit before blending. This step brings out their rich flavor. Next, let’s brown the meat. Here’s my technique: - Use a large pot or Dutch oven. - Heat a tablespoon of oil over medium-high heat. - Season the beef and lamb with salt and pepper. - Brown the meat in batches. Overcrowding the pot makes it steam, not brown. Brown each piece for about 4–5 minutes. This step adds depth to your tacos. When it comes to serving Birria Tacos, presentation matters. Here’s what I do: - Serve the tacos on a rustic wooden board. - Place a small bowl of consomé for dipping next to the tacos. - Garnish with fresh lime wedges and chopped cilantro. This makes it look appealing and inviting. You can also add some spicy salsa on the side for extra flavor. Having the right tools makes cooking easier. Here’s what I recommend: - A large pot or Dutch oven for cooking the meat. - A blender for mixing the chili sauce. - A skillet to heat the tortillas. Keep your kitchen organized by gathering all your ingredients and tools before you start. This makes the cooking process smooth and fun. Pro Tips Chili Toasting Technique: Toasting the chilies enhances their flavor, bringing out smoky and rich notes that elevate your dish. Broth Consistency: Adjust the consistency of the consomé by adding more broth if it’s too thick or simmering longer if it’s too thin. Meat Marination: For deeper flavor, marinate the meat in the chili sauce for a few hours or overnight before cooking. Tortilla Technique: Lightly char the tortillas on an open flame for added flavor and texture before filling them with the meat. {{image_2}} You can make Birria tacos without meat. Use jackfruit or mushrooms instead. Both options soak up flavors well. Jackfruit has a shredded texture similar to meat. Mushrooms add a nice umami taste. Use the same spices and sauce from the original recipe. This keeps the flavor strong. Serve with the same tasty garnishes like cilantro and lime. For a low-carb option, use cheese or almond flour tortillas. These will lower the carbs in your meal. The flavor still shines through with the meat and sauce. You can also skip the tortillas entirely. Instead, serve the meat with a side of consomé for dipping. This keeps it keto-friendly while still being delicious. Birria varies across Mexico, each region adding its twist. In Jalisco, they often use goat meat. In Tijuana, they serve it with cheese inside the taco. Each version brings unique spices and flavors. Explore these styles to find your favorite. You can even mix and match to create your own signature Birria taco! To keep your Birria Tacos fresh, store them right. Place leftovers in an airtight container. You can refrigerate them for up to three days. If you want to save them longer, freeze the meat and consomé separately. The meat stays tasty for about three months in the freezer. To reheat Birria Tacos, use a skillet. Heat the skillet over medium heat. Add a little water or broth to keep them moist. Warm the tacos for about three to five minutes. This method keeps the flavor and texture spot on. You can also use the microwave, but heat in short bursts. This prevents them from getting soggy. Birria Tacos can last in the fridge for three days. If kept in the freezer, they stay good for three months. Always check for any signs of spoilage before eating. If they smell off or look different, it’s best to toss them. Birria is a dish from the state of Jalisco in Mexico. It dates back to the 16th century. Originally, people made it with goat meat. Over time, beef and lamb became popular choices. The dish is often served at special events and gatherings. Birria means "a mess," which fits the rich, flavorful stew. The tacos we enjoy today come from this tasty stew. Chefs then fill corn tortillas with the tender meat and spicy sauce. Yes, you can use chicken or other meats for Birria Tacos. Chicken cooks faster than beef or lamb. If you choose chicken, use thighs for better flavor. Cook it for about 1 to 1.5 hours. You can also try pork or even a mix of meats. Just adjust the cooking time based on your choice. Each meat will give a unique flavor to the tacos. The spice level in Birria Tacos can vary. Dried guajillo and ancho chilies give a mild heat. If you like more spice, add extra chilies or hot sauce. You can also remove the seeds for less heat. Always taste your sauce before adding it to the meat. This way, you can find the right balance for your taste. In this blog post, we covered how to make delicious Birria Tacos. You learned about the main ingredients like beef chuck and lamb shoulder, plus the spices that boost flavor. We shared step-by-step cooking methods, tips for great taste, and ways to serve your tacos. With these insights, you can now create your own tasty Birria Tacos at home. Experiment with variations to suit your taste, and enjoy the rich flavors of this Mexican classic. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to dive into the world of Birria Tacos? These tasty bites bring a mix of beef and lamb, enriched with rich spices and chilies. In this post, I’ll guide you step-by-step, so you can create this flavorful dish at home. Whether you want to impress guests or treat yourself, your journey to perfect Birria Tacos starts here. Let’s get cooking!

Why I Love This Recipe

  1. Rich Flavor Profile: The combination of beef and lamb adds depth and complexity, while the blend of chilies brings a perfect balance of heat and smokiness.
  2. Versatile Serving Options: These tacos can be enjoyed on their own or served with a side of consomé for dipping, making them a crowd-pleaser.
  3. Perfect for Gatherings: This recipe serves a good number of people, making it ideal for family gatherings or casual get-togethers with friends.
  4. Comfort Food at Its Best: The tender, shredded meat wrapped in warm tortillas offers a comforting experience that warms the soul.

Ingredients

Main Ingredients

– 2 lbs beef chuck roast, cut into large chunks

– 1 lb lamb shoulder, cut into large chunks

– 4 dried guajillo chilies, stems and seeds removed

– 2 dried ancho chilies, stems and seeds removed

Spices and Seasoning

– 2 teaspoons ground cumin

– 2 teaspoons dried oregano

– 1 teaspoon smoked paprika

– Salt and pepper, to taste

Additional Ingredients

– Corn tortillas (10-12)

– Chopped fresh cilantro, for garnish

– Lime wedges, for serving

I love using beef chuck roast and lamb shoulder in my Birria Tacos. Their rich flavors make each bite special. The dried guajillo and ancho chilies add a lovely depth. Toasting these chilies brings out their true taste. It’s a simple step, but it makes a big difference.

The spices are just as important. Ground cumin gives warmth, while oregano adds earthiness. Smoked paprika adds a nice, subtle smoky flavor. Salt and pepper help balance everything. Don’t skip these; they tie the dish together.

For the tacos, corn tortillas are a must. They hold the juicy meat well and add a nice texture. Fresh cilantro adds a pop of color and freshness. Lime wedges bring a bright zing that cuts through the richness of the meat.

Gather these ingredients before you start cooking. It makes the whole process easier and more fun!

Step-by-Step Instructions

Preparing the Chilies

Toasting the chilies

Start by toasting the guajillo and ancho chilies. Heat a dry skillet over medium heat. Add the dried chilies and toast them for 2 minutes. You want them to be fragrant. This step brings out their flavor. Remove the pan from heat and let the chilies cool a bit.

Blending the chili mixture

Next, place the toasted chilies in a blender. Add the quartered onion, garlic cloves, ground cumin, oregano, smoked paprika, and a pinch of salt. Pour in about 1 cup of beef broth. Blend until smooth. This chili mixture will be the heart of your sauce.

Cooking the Meat

Browning the beef and lamb

In a large pot, heat a tablespoon of oil over medium-high heat. Take your beef and lamb chunks and season them with salt and pepper. Brown the meat in batches. Make sure not to overcrowd the pot, as this will keep the meat from browning well.

Combining meat with chili sauce and broth

Once the meat is browned, return it to the pot. Pour the blended chili sauce over the meat. Add the rest of the beef broth and bring it to a boil. Lower the heat to a simmer. Cover the pot and cook for about 2 hours. The meat should be tender and shred easily.

Assembling the Tacos

Shredding the meat

After cooking, take the meat out of the pot. Use two forks to shred the meat. It should come apart easily. Strain the remaining broth to separate the solids. Keep this yummy consomé for dipping.

Heating and dipping tortillas

Now, heat the corn tortillas in a skillet over medium heat until they are soft and pliable. Take each tortilla and dip it in the consomé. Then, fill it with the shredded meat and fold. Your tacos are now ready to serve!

Tips & Tricks

Perfecting the Flavor

To get the best taste, you need to toast your chilies. Here’s how I do it:

– Use a dry skillet over medium heat.

– Toast the dried guajillo and ancho chilies for about 2 minutes.

– Keep an eye on them; you want them fragrant, not burnt.

Once toasted, let them cool a bit before blending. This step brings out their rich flavor.

Next, let’s brown the meat. Here’s my technique:

– Use a large pot or Dutch oven.

– Heat a tablespoon of oil over medium-high heat.

– Season the beef and lamb with salt and pepper.

– Brown the meat in batches. Overcrowding the pot makes it steam, not brown.

Brown each piece for about 4–5 minutes. This step adds depth to your tacos.

Serving Suggestions

When it comes to serving Birria Tacos, presentation matters. Here’s what I do:

– Serve the tacos on a rustic wooden board.

– Place a small bowl of consomé for dipping next to the tacos.

– Garnish with fresh lime wedges and chopped cilantro.

This makes it look appealing and inviting. You can also add some spicy salsa on the side for extra flavor.

Cooking Equipment

Having the right tools makes cooking easier. Here’s what I recommend:

– A large pot or Dutch oven for cooking the meat.

– A blender for mixing the chili sauce.

– A skillet to heat the tortillas.

Keep your kitchen organized by gathering all your ingredients and tools before you start. This makes the cooking process smooth and fun.

Pro Tips

  1. Chili Toasting Technique: Toasting the chilies enhances their flavor, bringing out smoky and rich notes that elevate your dish.
  2. Broth Consistency: Adjust the consistency of the consomé by adding more broth if it’s too thick or simmering longer if it’s too thin.
  3. Meat Marination: For deeper flavor, marinate the meat in the chili sauce for a few hours or overnight before cooking.
  4. Tortilla Technique: Lightly char the tortillas on an open flame for added flavor and texture before filling them with the meat.

Variations

Vegan Options

You can make Birria tacos without meat. Use jackfruit or mushrooms instead. Both options soak up flavors well. Jackfruit has a shredded texture similar to meat. Mushrooms add a nice umami taste. Use the same spices and sauce from the original recipe. This keeps the flavor strong. Serve with the same tasty garnishes like cilantro and lime.

Keto-Friendly Adjustments

For a low-carb option, use cheese or almond flour tortillas. These will lower the carbs in your meal. The flavor still shines through with the meat and sauce. You can also skip the tortillas entirely. Instead, serve the meat with a side of consomé for dipping. This keeps it keto-friendly while still being delicious.

Regional Variations

Birria varies across Mexico, each region adding its twist. In Jalisco, they often use goat meat. In Tijuana, they serve it with cheese inside the taco. Each version brings unique spices and flavors. Explore these styles to find your favorite. You can even mix and match to create your own signature Birria taco!

Storage Info

Storing Leftovers

To keep your Birria Tacos fresh, store them right. Place leftovers in an airtight container. You can refrigerate them for up to three days. If you want to save them longer, freeze the meat and consomé separately. The meat stays tasty for about three months in the freezer.

Reheating Tips

To reheat Birria Tacos, use a skillet. Heat the skillet over medium heat. Add a little water or broth to keep them moist. Warm the tacos for about three to five minutes. This method keeps the flavor and texture spot on. You can also use the microwave, but heat in short bursts. This prevents them from getting soggy.

Shelf Life

Birria Tacos can last in the fridge for three days. If kept in the freezer, they stay good for three months. Always check for any signs of spoilage before eating. If they smell off or look different, it’s best to toss them.

FAQs

What is the origin of Birria Tacos?

Birria is a dish from the state of Jalisco in Mexico. It dates back to the 16th century. Originally, people made it with goat meat. Over time, beef and lamb became popular choices. The dish is often served at special events and gatherings. Birria means “a mess,” which fits the rich, flavorful stew. The tacos we enjoy today come from this tasty stew. Chefs then fill corn tortillas with the tender meat and spicy sauce.

Can I make Birria Tacos with chicken or other meats?

Yes, you can use chicken or other meats for Birria Tacos. Chicken cooks faster than beef or lamb. If you choose chicken, use thighs for better flavor. Cook it for about 1 to 1.5 hours. You can also try pork or even a mix of meats. Just adjust the cooking time based on your choice. Each meat will give a unique flavor to the tacos.

How spicy are Birria Tacos?

The spice level in Birria Tacos can vary. Dried guajillo and ancho chilies give a mild heat. If you like more spice, add extra chilies or hot sauce. You can also remove the seeds for less heat. Always taste your sauce before adding it to the meat. This way, you can find the right balance for your taste.

In this blog post, we covered how to make delicious Birria Tacos. You learned about the main ingredients like beef chuck and lamb shoulder, plus the spices that boost flavor. We shared step-by-step cooking methods, tips for great taste, and ways to serve your tacos.

With these insights, you can now create your own tasty Birria Tacos at home. Experiment with variations to suit your taste, and enjoy the rich flavors of this Mexican classic. Happy cookin

- 2 lbs beef chuck roast, cut into large chunks - 1 lb lamb shoulder, cut into large chunks - 4 dried guajillo chilies, stems and seeds removed - 2 dried ancho chilies, stems and seeds removed - 2 teaspoons ground cumin - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and pepper, to taste - Corn tortillas (10-12) - Chopped fresh cilantro, for garnish - Lime wedges, for serving I love using beef chuck roast and lamb shoulder in my Birria Tacos. Their rich flavors make each bite special. The dried guajillo and ancho chilies add a lovely depth. Toasting these chilies brings out their true taste. It’s a simple step, but it makes a big difference. The spices are just as important. Ground cumin gives warmth, while oregano adds earthiness. Smoked paprika adds a nice, subtle smoky flavor. Salt and pepper help balance everything. Don't skip these; they tie the dish together. For the tacos, corn tortillas are a must. They hold the juicy meat well and add a nice texture. Fresh cilantro adds a pop of color and freshness. Lime wedges bring a bright zing that cuts through the richness of the meat. Gather these ingredients before you start cooking. It makes the whole process easier and more fun! {{ingredient_image_1}} Toasting the chilies Start by toasting the guajillo and ancho chilies. Heat a dry skillet over medium heat. Add the dried chilies and toast them for 2 minutes. You want them to be fragrant. This step brings out their flavor. Remove the pan from heat and let the chilies cool a bit. Blending the chili mixture Next, place the toasted chilies in a blender. Add the quartered onion, garlic cloves, ground cumin, oregano, smoked paprika, and a pinch of salt. Pour in about 1 cup of beef broth. Blend until smooth. This chili mixture will be the heart of your sauce. Browning the beef and lamb In a large pot, heat a tablespoon of oil over medium-high heat. Take your beef and lamb chunks and season them with salt and pepper. Brown the meat in batches. Make sure not to overcrowd the pot, as this will keep the meat from browning well. Combining meat with chili sauce and broth Once the meat is browned, return it to the pot. Pour the blended chili sauce over the meat. Add the rest of the beef broth and bring it to a boil. Lower the heat to a simmer. Cover the pot and cook for about 2 hours. The meat should be tender and shred easily. Shredding the meat After cooking, take the meat out of the pot. Use two forks to shred the meat. It should come apart easily. Strain the remaining broth to separate the solids. Keep this yummy consomé for dipping. Heating and dipping tortillas Now, heat the corn tortillas in a skillet over medium heat until they are soft and pliable. Take each tortilla and dip it in the consomé. Then, fill it with the shredded meat and fold. Your tacos are now ready to serve! To get the best taste, you need to toast your chilies. Here’s how I do it: - Use a dry skillet over medium heat. - Toast the dried guajillo and ancho chilies for about 2 minutes. - Keep an eye on them; you want them fragrant, not burnt. Once toasted, let them cool a bit before blending. This step brings out their rich flavor. Next, let’s brown the meat. Here’s my technique: - Use a large pot or Dutch oven. - Heat a tablespoon of oil over medium-high heat. - Season the beef and lamb with salt and pepper. - Brown the meat in batches. Overcrowding the pot makes it steam, not brown. Brown each piece for about 4–5 minutes. This step adds depth to your tacos. When it comes to serving Birria Tacos, presentation matters. Here’s what I do: - Serve the tacos on a rustic wooden board. - Place a small bowl of consomé for dipping next to the tacos. - Garnish with fresh lime wedges and chopped cilantro. This makes it look appealing and inviting. You can also add some spicy salsa on the side for extra flavor. Having the right tools makes cooking easier. Here’s what I recommend: - A large pot or Dutch oven for cooking the meat. - A blender for mixing the chili sauce. - A skillet to heat the tortillas. Keep your kitchen organized by gathering all your ingredients and tools before you start. This makes the cooking process smooth and fun. Pro Tips Chili Toasting Technique: Toasting the chilies enhances their flavor, bringing out smoky and rich notes that elevate your dish. Broth Consistency: Adjust the consistency of the consomé by adding more broth if it’s too thick or simmering longer if it’s too thin. Meat Marination: For deeper flavor, marinate the meat in the chili sauce for a few hours or overnight before cooking. Tortilla Technique: Lightly char the tortillas on an open flame for added flavor and texture before filling them with the meat. {{image_2}} You can make Birria tacos without meat. Use jackfruit or mushrooms instead. Both options soak up flavors well. Jackfruit has a shredded texture similar to meat. Mushrooms add a nice umami taste. Use the same spices and sauce from the original recipe. This keeps the flavor strong. Serve with the same tasty garnishes like cilantro and lime. For a low-carb option, use cheese or almond flour tortillas. These will lower the carbs in your meal. The flavor still shines through with the meat and sauce. You can also skip the tortillas entirely. Instead, serve the meat with a side of consomé for dipping. This keeps it keto-friendly while still being delicious. Birria varies across Mexico, each region adding its twist. In Jalisco, they often use goat meat. In Tijuana, they serve it with cheese inside the taco. Each version brings unique spices and flavors. Explore these styles to find your favorite. You can even mix and match to create your own signature Birria taco! To keep your Birria Tacos fresh, store them right. Place leftovers in an airtight container. You can refrigerate them for up to three days. If you want to save them longer, freeze the meat and consomé separately. The meat stays tasty for about three months in the freezer. To reheat Birria Tacos, use a skillet. Heat the skillet over medium heat. Add a little water or broth to keep them moist. Warm the tacos for about three to five minutes. This method keeps the flavor and texture spot on. You can also use the microwave, but heat in short bursts. This prevents them from getting soggy. Birria Tacos can last in the fridge for three days. If kept in the freezer, they stay good for three months. Always check for any signs of spoilage before eating. If they smell off or look different, it’s best to toss them. Birria is a dish from the state of Jalisco in Mexico. It dates back to the 16th century. Originally, people made it with goat meat. Over time, beef and lamb became popular choices. The dish is often served at special events and gatherings. Birria means "a mess," which fits the rich, flavorful stew. The tacos we enjoy today come from this tasty stew. Chefs then fill corn tortillas with the tender meat and spicy sauce. Yes, you can use chicken or other meats for Birria Tacos. Chicken cooks faster than beef or lamb. If you choose chicken, use thighs for better flavor. Cook it for about 1 to 1.5 hours. You can also try pork or even a mix of meats. Just adjust the cooking time based on your choice. Each meat will give a unique flavor to the tacos. The spice level in Birria Tacos can vary. Dried guajillo and ancho chilies give a mild heat. If you like more spice, add extra chilies or hot sauce. You can also remove the seeds for less heat. Always taste your sauce before adding it to the meat. This way, you can find the right balance for your taste. In this blog post, we covered how to make delicious Birria Tacos. You learned about the main ingredients like beef chuck and lamb shoulder, plus the spices that boost flavor. We shared step-by-step cooking methods, tips for great taste, and ways to serve your tacos. With these insights, you can now create your own tasty Birria Tacos at home. Experiment with variations to suit your taste, and enjoy the rich flavors of this Mexican classic. Happy cooking!

Savory Birria Tacos

Delicious tacos filled with tender, flavorful meat and served with a rich consomé for dipping.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 lbs beef chuck roast, cut into large chunks
  • 1 lb lamb shoulder, cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 medium onion, quartered
  • 4 cloves garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 4 cups beef broth
  • to taste Salt and pepper
  • 10-12 pieces Corn tortillas
  • for garnish Chopped fresh cilantro
  • for serving Lime wedges

Instructions
 

  • Start by toasting the guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes, until fragrant. Remove from heat and let them cool slightly.
  • In a blender, combine the toasted chilies, quartered onion, garlic cloves, ground cumin, oregano, smoked paprika, and a pinch of salt. Add about 1 cup of beef broth and blend until smooth.
  • In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef and lamb chunks with salt and pepper, then brown them in batches, making sure not to overcrowd the pot.
  • Once all the meat is browned, return it to the pot and pour the blended chili sauce over the meat. Add the remaining beef broth and bring to a boil. Lower the heat to a simmer, cover, and cook for about 2 hours, or until the meat is tender and easily shreds.
  • Once cooked, remove the meat from the pot and shred it using two forks. Strain the remaining broth to separate the solids and keep the delicious consomé for dipping.
  • To make tacos, heat the corn tortillas in a skillet over medium heat until pliable. Dip each tortilla in the consomé, then fill with shredded meat, and fold.
  • Serve the tacos with chopped cilantro and lime wedges on the side.

Notes

Serve the tacos on a rustic wooden board with a small bowl of consomé for dipping, garnished with fresh lime and cilantro.
Keyword beef, birria, lamb, Mexican cuisine, tacos

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