Birria Tacos

Ingredients:

• 2 LBS Bone-In Short Ribs
• 64 oz Beef Stock
• 1 Onion, Roughly Chopped
• 5 Garlic Cloves, Roughly Chopped
• 2 Tbsp Ground Cumin
• 2 Tbsp Ground Coriander
• 1 Tsp Black Pepper
• 4 Chipotles in Adobo
• 2 Tbsp Tomato Paste
• 2 Guajillos, Deseeded & Destemmed
• 2 Pasillas, Deseeded & Destemmed
• 3 Ancho, Deseeded & Destemmed
• 3 Bay Leaves
• 1 Cinnamon Stick
• Diamond Crystal Salt Co.™ Kosher Salt to taste
• Neutral Oil

Birria Taco Ingredients

• Corn Tortillas
• Oaxaca Cheese
• Cilantro

Directions:

Short Rib Birria

1. Generously season short ribs with Diamond Crystal Salt Co.™ Kosher Salt.
2. In a Dutch oven over medium heat, add a generous amount of neutral oil to the pot. Add seasoned short ribs and brown on all sides. Make sure not to overcrowd the pan and cook in batches if necessary.
3. Set aside browned short ribs. Add 1 roughly chopped onion to the remaining fat and oil in the pot. Cook until slightly softened, about 2 minutes.
4. Add garlic and stir until fragrant, about 30 seconds.
5. Add 2 tbsp tomato paste, 3 chipotles in adobo, and seasonings to pan. Stir until tomato paste thins out and spices are fragrant, about 2-3 minutes.
6. Add 64oz beef stock to the pan. Bring up to a boil then add in guajillos, pasillas, ancho peppers, bay leaves, cinnamon stick, and browned meat back into the pot.
7. Turn down to a simmer and cook for 2.5-3 hours, or until meat is fall-off-the-bone-tender and the liquid has reduced by half.
8. Remove and discard the bay leaves and cinnamon stick.
9. Remove the meat and set aside to rest before shredding with your hands.
10. Remove the guajillos, pasillas, and ancho peppers with 1 cup of liquid from the pot. Blend into a thick, vibrant paste.
11. Strain broth into a small pot. Discard remaining ingredients you removed.
12. Add half of the guajillo paste to the shredded short ribs and the other half to the broth.

*This can be done 1-3 days ahead of time before building tacos.

Assembly

1. Before assembling the tacos, make sure the meat and the broth are warmed through.
2. Heat a pan over medium heat with a little bit of neutral oil.
3. Dip corn tortillas in warmed broth. Add dipped tortilla to pan and flip after 10 seconds. By doing this we're warming through the tortilla and softening it so it's pliable enough to fold.
4. After the first flip, add Oaxacan cheese and short rib birria. Fold immediately, pressing down with a spatula to make sure it stays closed.
5. Ladle over about 3-4 tbsp of broth over folded tacos. The purpose of this is to steam the cheese enough to melt. The broth should softly bubble around the tacos but not quickly evaporate. Adjust your heat as necessary.
6. Flip the taco and continue to cook on the other side.
7. Ideally, the taco isn't soggy, it's a soft but crisp around the edges.
8. Plate the tacos by garnishing them with diced white onion, lime juice, and cilantro.
9. Dip tacos in broth and devour!