BIRRIA TACOS

This birria taco recipe uses our chuck short ribs, the thick cut kind. It’s a cut that’s great for stewing and braising, which are the methods that give the meat in this bad boy its deep, inimitable flavor. We’ve also included a horchata recipe in here because why not!

Prep Time 3 HOURS
Difficulty BEGINNER - INTERMEDIATE
Good For 3-4 PEOPLE
Ingredients
1 1.5 KGS - CHUCK SHORT RIBS BONELESS
2 8 - DRIED GUAJILLO PEPPERS
3 4 - CHILI DE ARBOL
4 1 - CHIPOTLE PEPPERS IN ADOBO
5 6 - CLOVES OF GARLIC
6 1 - CANNED TOMATOES
7 1 TSP - DRIED OREGANO
8 1 TSP - CUMIN
9 1 - ONION(MEDIUM SIZED)
10 2 - BAY LEAVES
11 1 POT - BEEF STOCK
12 1 PACK - 4” INCH TORTILLAS (CORN OR FLOUR)
13 1 CUP - MOZZARELLA AND/OR MONTEREY JACK CHEESE
Steps
1 De-seed and de-stem your guajillo peppers and Chili De Arbol.
2 Place your peppers in a blender and fill it half way with beef stock. Let the peppers sit and soften for the time being.
3 Grab your chuck short ribs and cut them into roughly two-inch chunks. Season with salt pepper.
4 Place your short rib chunks into a Dutch oven with some neutral oil, and the stove at high heat. Let them cook in the Dutch oven until the skin achieves a nice golden brown color. Remember: we’re not fully cooking these just yet.
5 Take your short rib chunks out, and you’ll find that the bottom of your Dutch oven is full of fond—we want to take advantage of that flavor. Add a little more neutral oil of your choice, and your medium white onion chopped up.
6 Let the onion get fragrant at medium-low heat, then add a cup of beef stock to help scrape off the fond at the bottom of the pot.
7 Add back your short rib chunks and turn off the heat.
8 Add your garlic cloves, oregano, cumin, and tomatoes (ideally diced) to the mixture in your blender. Blend and blitz. You should end up with something between a soup and a paste.
9 Pour that entire mixture into the Dutch oven, and add your bay leaves. Make sure your short rib chunks are sufficiently coated in your peppery taste.
10 Put the lid on the Dutch oven, and place it in a 350 degree oven. Leave it in there for 2-3 hours. You’ll know it’s ready when the beef is sufficiently tender, and you can easily drive a fork through it.
11 Take your beef out of the mixture and shred it.
12 Next, dip your tortilla in the saucy mixture, just enough for the tortilla to be lightly coated, so it can absorb all that flavor.
13 Lay the tortilla flat in the pan! Place your braised meat and cheese of your choice (ideally shredded) on one half of the tortilla. Then fold.
Tips
1 We suggest you keep the mixture that your beef braised for dipping. Plate up your tacos, dip it into the mix, and take a bite.