Birria Tacos

The new taco craze sweeping the nation is Birria Tacos! With a little bit of prep and patience these tacos are worth the exploding amounts of flavor.

Ingredients

• 4 Dried guajillo chiles (dried form of poblano chilies)

• 3 Dried pasilla chiles (dried form of ancho chilies)

• 2 Cups boiling beef broth

• 3 Pounds boneless short rib

• 1 Onion

• 8 Cloves garlic

• 3 Tablespoons apple cider vinegar

• 1 Tablespoon Mexican oregano

• 2 Teaspoon cumin

• Bunch of cilantro

• 2 Chipotle chiles (the type in a can)

• Salt and pepper

• 15 Oz can fire roasted tomatoes

• Corn tortillas (flour will work)

• Mexican shredded cheese

• Avocado oil

Directions

• Preheat oven to 350 degrees

• Cut dried chilies in half with scissors, remove stems and seeds from chiles and put into a blender

• Add the boiling beef broth, cover with lid and let the chilies soak for 10-15 minutes

• Season the short ribs all over with salt and pepper

• Sear the short ribs batches in a Dutch oven or other heavy duty pot

• After searing, cook onions until soft with a bit of Avocado oil

• Add the vinegar, scraping up the fonds on the bottom of the pan and let about 1/2 of the vinegar to evaporate

• Add garlic and when fragrant add the short ribs back in and remove from heat

• In the blender add the oregano, cumin, chopped cilantro, chipotle pepper, salt and pepper and fire roasted tomatoes

• Blend until smooth, taste and adjust seasoning to your tastes

• Pour the blended sauce over the short ribs in Dutch oven

• The ribs should be just about covered if not add more liquid

• Put the Dutch oven in the oven until fork tender

• 2 to 2.5 hours

• Shred the short ribs with a fork, save the juices in the pot for the next step!

Making the tacos

• Heat a cast iron pan or carbon steel pan over medium high heat

• Dip the corn tortillas in the juices from baking the short ribs

• Place the tortilla in the pan, add a decent amount of shredded meat, shredded cheese, diced white onions and fresh cilantro

• Fold taco over, with a spoon splash a bit of the juices again over the tacos and flip until golden brown and crispy on both sides

• I like putting the juice in a side bowl and dipping the taco for added flavor between bites

Serve and enjoy.