Birria Tacos

Brandy Bender

By
@MisDisturbed19

Found in a magazine, they sound soooooooo good!!!!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6 - 8

Prep:

10 Min

Cook:

3 Hr 40 Min

Ingredients

3 lb
bone-in beef short ribs
kosher salt
5
dried california chile peppers, stemmed and seeded
5
dried pasilla chile peppers, stemmed and seeded
2
dried ancho chile peppers, stemmed and seeded
4 medium
tomatoes, cored and quartered
1 small
white onion, quartered
4 clove
garlic
12
black peppercorns
1 Tbsp
achitoe paste (available at latin markets)
1 pinch
cumin seeds
freshly ground black pepper
16 small
corn tortillas, warmed
pickled red onions, for topping (below)
lime wedges, for serving

PICKLED RED ONIONS:

1 large
red onion, thinly sliced
3/4 c
white vinegar
3/4 c
water
6 Tbsp
sugar
1/2 tsp
oregano
1/2 tsp
salt

Directions Step-By-Step

1
Make Pickled Red Onions: Mix red onions, white vinegar, water, sugar, oregano, and salt in a large plastic bag; seal and shake, then refrigerate at lease 24 hours.
2
Put the short ribs in a large heavy pot. Season with 3 tablespoons salt and cover with water by about 1-inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce heat to low and simmer until the meat is tender, 2 hours 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
3
Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achitoe paste and cumin and process until smooth, adding water if necessary.
4
Mix about 1 cup reserved broth into the chile puree, Then pour the puree thorugh a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
5
Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with remaining cooking liquid and lime wedges.