Directions
- 1Add tomatoes, onions, garlic, cinnamon, chiles, herbs and spices; sauté for 5-7 minutes until tender.
- 2Add 4 cups of water and simmer for 7-10 minutes.
- 3Remove bay leaf and cinnamon stick. Blend the remaining ingredients until smooth.
- 4Add the blended mixture to 10 cups of hot water, salt and chicken bouillon to taste.
- 5Add the short ribs and cook on medium-low heat for 3-4 hours, until tender.
- 6Remove short ribs, chop and shred them. Shred Oaxaca cheese if you haven't already.
- 7Reserve some consome, making sure to get the grease on top.
- 8In a pan, add a tablespoon of grease/consome and fry the tortillas on both sides.
- 9Add cheese and birria to the tortillas; cook until crispy.
- 10For the consome, add cilantro, onion, birria, and lemon.
- 11Serve and enjoy!
Ingredients
- 4 lbs short ribs
- 10 tomatoes
- 2 large onions
- 12 garlic cloves
- 5 chiles ancho
- 8 chile guajillos
- 14 cups water
- 8 tortillas de maiz
- 8 queso Oaxaca
- 2 bay leafs
- 1 tbsp whole peppercorns
- 1 tbsp thyme
- 1 tbsp oregano
- 1 pinch cumin
- 1 half cinnamon stick
- 1 salt
- 1 chicken bouillon
- 1 cilantro
Equipment
blenderlarge potfrying pan
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