Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, short rib birria tacos. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Short rib birria tacos is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Short rib birria tacos is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have short rib birria tacos using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Short rib birria tacos:
- Get 3 lbs short rib cut in the middle
- Take 4 tsp course kosher salt
- Prepare 1 tsp fresh ground black pepper
- Get 2 tsp Mexican oregano
- Take 3 tsp cumin
- Take 1/4 tsp ground cinnamon
- Get 1/4 tsp ground clove
- Get 7 dried guajillos stemmed and seeded
- Prepare 2 tbsp olive oil
- Take 1 inch thinly sliced ginger
- Take 6 peeled large garlic cloves
- Get 3 large tomatoes cored and chopped (I used beef steak)
- Make ready 3 large jalapeños rough chopped, I kept the seeds for heat
- Get 2 cups water
- Make ready 3 bay leaves
- Prepare 1 tbsp honey
- Make ready 1/4 cup white vinn
- Take 4 cups beef broth
- Make ready A few limes
- Get Oaxaca cheese shredded. You can substitute string cheese for a cheat
Steps to make Short rib birria tacos:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap this up with this exceptional food short rib birria tacos recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
