Birria Tacos

3 mins
Serves 1
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Directions

  1. 1Sear short rib and boxtail chuck roast. Remove and set aside.
  2. 2Sear short rib and boxtail chuck roast. Remove and set aside.
  3. 3Sear short rib and boxtail chuck roast. Remove and set aside.
  4. 4Dice one onion and add to the pot with whole garlic, salt, and stir.
  5. 5Dice one onion and add to the pot with whole garlic, salt, and stir.
  6. 6Dice one onion and add to the pot with whole garlic, salt, and stir.
  7. 7Add tomato paste and stir.
  8. 8Add tomato paste and stir.
  9. 9Add tomato paste and stir.
  10. 10Place bay leaves, one cinnamon stick, coriander, and one tablespoon of black peppercorn in a cheesecloth and tie it.
  11. 11Place bay leaves, one cinnamon stick, coriander, and one tablespoon of black peppercorn in a cheesecloth and tie it.
  12. 12Place bay leaves, one cinnamon stick, coriander, and one tablespoon of black peppercorn in a cheesecloth and tie it.
  13. 13Add the spice bag to the pot with the beef broth and simmer.
  14. 14Add the spice bag to the pot with the beef broth and simmer.
  15. 15Add the spice bag to the pot with the beef broth and simmer.
  16. 16Add guajillo, ancho, and chile de arbol chilis to the pot and simmer, covered, for three hours.
  17. 17Add guajillo, ancho, and chile de arbol chilis to the pot and simmer, covered, for three hours.
  18. 18Add guajillo, ancho, and chile de arbol chilis to the pot and simmer, covered, for three hours.
  19. 19Remove chilis, blend them, and add back to the pot. Add the seared beef and stir.
  20. 20Remove chilis, blend them, and add back to the pot. Add the seared beef and stir.
  21. 21Remove chilis, blend them, and add back to the pot. Add the seared beef and stir.
  22. 22Shred the beef and toss with salt and a little broth.
  23. 23Shred the beef and toss with salt and a little broth.
  24. 24Shred the beef and toss with salt and a little broth.
  25. 25Heat a cast iron skillet to medium heat. Dip a tortilla in the broth, add to the pan, and top with cheese.
  26. 26Heat a cast iron skillet to medium heat. Dip a tortilla in the broth, add to the pan, and top with cheese.
  27. 27Heat a cast iron skillet to medium heat. Dip a tortilla in the broth, add to the pan, and top with cheese.
  28. 28Once the cheese is melted, add the beef and fold the tortilla in half.
  29. 29Once the cheese is melted, add the beef and fold the tortilla in half.
  30. 30Once the cheese is melted, add the beef and fold the tortilla in half.
  31. 31Serve with cilantro and a little broth on the side.
  32. 32Serve with cilantro and a little broth on the side.
  33. 33Serve with cilantro and a little broth on the side.

Ingredients

  • 1 box short rib
  • 1 box short rib
  • 1 box short rib
  • 1 boxtail chuck roast
  • 1 boxtail chuck roast
  • 1 boxtail chuck roast
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 whole head garlic
  • 1 whole head garlic
  • 1 whole head garlic
  • 1 to taste salt
  • 1 to taste salt
  • 1 to taste salt
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp black peppercorn
  • 1 tbsp black peppercorn
  • 1 tbsp black peppercorn
  • 1 beef broth
  • 1 beef broth
  • 1 beef broth
  • 5 guajillo chilis
  • 5 guajillo chilis
  • 5 guajillo chilis
  • 2 ancho chilis
  • 2 ancho chilis
  • 2 ancho chilis
  • 2 chile de arbol
  • 2 chile de arbol
  • 2 chile de arbol
  • 2 tortillas
  • 2 tortillas
  • 2 tortillas
  • 1 cup cheese
  • 1 cup cheese
  • 1 cup cheese
  • 1 tbsp beef juice
  • 1 tbsp beef juice
  • 1 tbsp beef juice
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro

Equipment

knifecutting boardlarge potwooden spooncheeseclothblendercast iron skilletspatulasmall bowl