Birria Tacos
Directions
- 1Sear short rib box tail chuck roast.
- 2Remove and dice one onion.
- 3Add diced onions, garlic cloves, salt and stir.
- 4Add tomato paste and stir.
- 5In a cheesecloth, add bay leaves, one cinnamon stick, coriander, and one tablespoon of black peppercorn.
- 6Fold, fold, fold and tie the cheesecloth nicely.
- 7Add the cheesecloth to the pot.
- 8Add beef broth and simmer.
- 9Add beef, guajillo, ancho, and chile de arbol.
- 10Simmer, cover for three hours.
- 11Remove the chiles and blend.
- 12Pull out the beef, add the blended chiles back into the pot and stir.
- 13Shred the beef.
- 14Add salt, a little broth, and toss.
- 15Heat a cast iron skillet to medium.
- 16Dunk tortilla in the beef mixture.
- 17Place the tortilla in the skillet.
- 18Add cheese and let it melt.
- 19Add beef juice and fold.
- 20Serve with cilantro and a side of the beef mixture.
Ingredients
- 1 short rib box tail chuck roast
- 1 onion
- 1 head garlic cloves
- 1 pinch salt
- 1 tablespoon tomato paste
- 3 bay leaves
- 1 cinnamon stick
- 1 tablespoon coriander
- 1 tablespoon black peppercorn
- 1 cup beef broth
- 5 guajillo chiles
- 2 ancho chiles
- 2 chile de arbol
- 1 cup cheese
- 2 tortillas
- 1 handful cilantro
Equipment
knifecutting boardlarge potwooden spooncheeseclothstringblendercast iron skilletspatulasmall bowl
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