Beef Birria Tacos (Print Version)
# Ingredients:
01 -
3 pounds chuck roast, cut in 4 chunks.
02 -
1½ pounds bone-in short ribs.
03 -
6 dried Guajillo chiles.
04 -
4 dried Ancho chiles.
05 -
3 vine tomatoes, quartered.
06 -
1 white onion, quartered.
07 -
8 garlic cloves, smashed.
08 -
4 cups low-sodium beef broth.
09 -
½ cup orange juice.
10 -
¼ cup apple cider vinegar.
11 -
2 tablespoons vegetable oil.
12 -
1 tablespoon ground coriander.
13 -
2 teaspoons ground cumin.
14 -
2 teaspoons dried oregano.
15 -
1 teaspoon chili powder.
16 -
1 cinnamon stick.
17 -
Salt and pepper to taste.
18 -
15 corn tortillas.
19 -
2 cups Monterey Jack cheese, shredded.
20 -
1 cup yellow onion, chopped.
21 -
½ cup fresh cilantro, chopped.
22 -
Fresh lime wedges.
# Instructions:
01 -
Soak Guajillo and Ancho chiles in hot water for 30 minutes.
02 -
Season chuck roast with salt and pepper.
03 -
Sear meat in batches in Dutch oven with oil.
04 -
Cook tomatoes, onion, and garlic in same pot.
05 -
Add broth, soaked chiles, short ribs, and all seasonings.
06 -
Simmer 30 minutes, remove meat and cinnamon stick.
07 -
Save 2 cups broth for dipping, blend remaining mixture.
08 -
Return meat to pot with orange juice and vinegar.
09 -
Cook covered 3-4 hours until tender.
10 -
Shred meat and remove bones.
11 -
Dip tortillas in reserved broth.
12 -
Fill with cheese, meat, onion, and cilantro.
13 -
Cook each taco until crispy.
14 -
Serve with lime wedges and dipping broth.
# Notes:
01 -
Can substitute oxtail for short ribs.
02 -
Freezes well up to 2 months.
03 -
Save broth for dipping.
04 -
Medium spicy level.
05 -
Best served fresh.