Short rib birria tacos.

You can cook Short rib birria tacos using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Short rib birria tacos

  1. You need 3 lbs of short rib cut in the middle.
  2. You need 4 tsp of course kosher salt.
  3. You need 1 tsp of fresh ground black pepper.
  4. Prepare 2 tsp of Mexican oregano.
  5. It’s 3 tsp of cumin.
  6. Prepare 1/4 tsp of ground cinnamon.
  7. You need 1/4 tsp of ground clove.
  8. You need 7 of dried guajillos stemmed and seeded.
  9. Prepare 2 tbsp of olive oil.
  10. It’s 1 inch of thinly sliced ginger.
  11. Prepare 6 of peeled large garlic cloves.
  12. You need 3 of large tomatoes cored and chopped (I used beef steak).
  13. Prepare 3 of large jalapeños rough chopped, I kept the seeds for heat.
  14. You need 2 cups of water.
  15. Prepare 3 of bay leaves.
  16. Prepare 1 tbsp of honey.
  17. You need 1/4 cup of white vinn.
  18. Prepare 4 cups of beef broth.
  19. You need A few of limes.
  20. It’s of Oaxaca cheese shredded. You can substitute string cheese for a cheat.

Short rib birria tacos step by step

  1. Start by prepping the short ribs by putting a slice in the middle and season with all the spices, place in the fridge over night..
  2. Add the evo to a pot and sear the guajillos for about 30 seconds and then add the onion, jalapeño, garlic and ginger, a few pinches of salt and toss to combine..
  3. Add the tomatoes, water and submerge the chiles under. bring to a boil and reduce heat and simmer for 45 minutes stirring a couple times. Let cool and use an immersion blender until smooth. I usually do this method the day before..
  4. Add the short ribs to a large pot and strain the mixture into the pot with the ribs. Add the bay leaves, honey, vinegar, juice of 1 lime and broth..
  5. Bring to a low simmer for 3 hours stirring occasionally. After 3 hours you want to cover for the last hour to stop it from reducing anymore, keep uncovered if you want it thicker..
  6. Remove the meat and run the sauce through a sieve. Then put the strained sauce in a fat separator and reserve the fat in a separate container. Add the sauce back to a small sauce pot and keep warm. Take the meat off the bones and pull the meat apart slightly discarding all the fat bits..
  7. Brush some of the fat onto your tortillas and add to a heated pan. Add the meat and cheese and fold the tacos and crisp up each side. Plate and scoop in cilantro, onions and a squeeze of lime juice, avocado optional. Serve with a bowl of the consommé (sauce) to dip the tacos in..

Published by Anya Gerry

Love to Cook and Food Delicious...

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