The Tatted Home Chef
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.