Crispy Birria Tacos (Ramadan Chronicles Pt. 3)

Ingredients

• 4 pieces Dried Arbol Chilies (stem removed, seeds discarded)
• 4 pieces Dried Guajillo Chilies (stem removed, seeds discarded)
• 1 medium Onion (peeled and diced)
• 4 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (no added sugar)
• 1 teaspoon Cumin Powder (ground)
• 1 teaspoon Ground Coriander (ground)
• 1 teaspoon Dried Oregano (Mexican oregano preferred)
• 2 pieces Bay Leaves (whole)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 4 cups Vegetable Stock (store‑bought or homemade)
• 2 pounds Beef Short Rib Shank (trim excess fat, cut into large chunks)
• 8 pieces Corn Tortillas (6‑inch, preferably fresh)
• 2 cups Oaxaca Cheese (shredded, meltable)
• 1/4 cup Fresh Cilantro (chopped)
• 1/4 cup Fresh Onion (finely diced for topping)
• 2 tablespoons Vegetable Oil (high smoke‑point oil for frying)

Instructions

1. Prepare Dried Chilies

   Remove stems and seeds from the Arbol and Guajillo chilies, then place them in a pot of boiling water. Let them simmer for about 5 minutes until softened, then drain and set aside.

   Time: PT10M

2. Sauté Aromatics

   Heat a tablespoon of oil in a sauté pan over medium heat. Add the diced onion and minced garlic, stirring until the onion becomes translucent and fragrant, about 3 minutes. Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly.

   Time: PT5M

   Temperature: medium heat

3. Blend the Birria Sauce

   Transfer the sautéed aromatics, softened chilies, cumin, coriander, oregano, bay leaves, salt, pepper, a splash of the reserved chili soaking water, and the vegetable stock into a blender. Blend until completely smooth, about 30 seconds. Taste and adjust seasoning if needed.

   Time: PT5M

4. Sear the Beef

   Pat the beef short rib shank pieces dry, then season lightly with salt and pepper. Heat a tablespoon of oil in the same sauté pan over high heat until shimmering. Add the beef pieces and sear on all sides until a deep brown crust forms, about 4‑5 minutes total.

   Time: PT5M

   Temperature: high heat

5. Pressure Cook the Birria

   Transfer the seared beef to the pressure cooker. Pour the blended sauce over the meat, ensuring the pieces are fully submerged. Seal the cooker and set to high pressure for 35 minutes. Once done, allow a natural pressure release for 10 minutes before opening.

   Time: PT35M

6. Shred the Meat

   Remove the beef from the broth and shred it using two forks. Return the shredded meat to the pot, mixing it with a ladle of the hot broth to keep it moist and flavorful.

   Time: PT5M

7. Fry the Crispy Tacos

   Heat the flat‑top skillet over medium‑high heat and add a thin layer of oil. Dip each corn tortilla briefly (1‑2 seconds) into the hot broth, then place it on the skillet. Sprinkle shredded Oaxaca cheese on half of the tortilla, add a generous spoonful of shredded meat, then fold the tortilla over. Cook for 2‑3 minutes per side until the cheese melts and the tortilla is golden and crisp.

   Time: PT10M

   Temperature: medium‑high heat

8. Add Toppings and Serve

   Transfer the crispy tacos to a serving plate. Top with diced raw onion and chopped cilantro. Serve the remaining birria broth in a small bowl for dipping.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

5g