I got SCHOOLED on Birria Tacos by a Master, ft. @La Capital

Ingredients

• 2 lb Short Rib (bone‑in, trimmed of excess fat and cut into strips)
• 1 large White Onion (diced)
• 6 cloves Garlic (crushed using a mortar and pestle)
• 2 tbsp Fresh Ginger (ground into a paste)
• 4 medium Tomato (ripe, diced)
• 4 Dried Guajillo Chili (toasted then rehydrated)
• 4 Dried Ancho Chili (toasted then rehydrated)
• 4 Dried Pasilla Chili (toasted then rehydrated)
• 1 tsp Mexican Oregano
• 1 tsp Ground Cumin
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Apple Cider Vinegar
• 0.5 Cinnamon Stick (broken in half)
• to taste Salt
• 6 cup Water (for braising the short ribs)
• 12 Corn Tortillas (authentic masa corn tortillas)
• 1 cup Mexican Cheese (Oaxaca or Asadero) (shredded; can substitute mozzarella)
• 1 Avocado (ripe, flesh for green salsa)
• 8 Tomatillo (charred for both salsas)
• 2 Serrano Pepper (charred for green salsa)
• 1-2 Hot Chili (e.g., Habanero) (for the red spicy salsa)
• 1/4 cup Cilantro (chopped, for red salsa)
• 3 tbsp Olive Oil (for sautéing and sauces)

Instructions

1. Prepare Garlic‑Ginger Paste

   Using a mortar and pestle, crush the garlic cloves into a paste, then add the ginger paste and pound together until smooth.

   Time: PT5M

2. Sauté Onions

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced white onion and stir until it turns translucent and just starts to brown.

   Time: PT5M

   Temperature: Medium

3. Add Tomatoes

   Stir in the diced tomatoes and cook for about 3 minutes until they soften.

   Time: PT3M

   Temperature: Medium

4. Toast Dried Chilies

   In a separate small pan, add a drizzle of oil and toast the dried guajillo, ancho, and pasilla chilies for ~1 minute, shaking the pan frequently so they become fragrant but not burnt.

   Time: PT1M

   Temperature: Medium

5. Combine Chili‑Tomato Mixture

   Add the toasted chilies, the garlic‑ginger paste, oregano, cumin, black pepper, apple cider vinegar, half a cinnamon stick, and a pinch of salt to the skillet with the onions and tomatoes. Cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium‑High

6. Blend Birria Marinade

   Transfer the cooked mixture to a blender, add a cup of water, and blend on high until completely smooth.

   Time: PT2M

7. Prepare Short Ribs

   Trim excess fat from the short ribs, then cut the meat into 1‑inch strips.

   Time: PT10M

8. Braise Short Ribs

   Place the rib strips in a large pot, pour the blended birria marinade over them, add 6 cups of water, bring to a boil, then cover and simmer on low for 3 hours or until the meat is fall‑apart tender.

   Time: PT3H

   Temperature: Low simmer

9. Strain Consommé

   Remove the ribs and set aside. Strain the cooking liquid through two fine mesh strainers into a clean bowl to obtain a clear consomme. Discard solids.

   Time: PT10M

10. Remove Bones & Shred Meat

    Pick off any bones and remaining large pieces of fat from the ribs, then shred the meat finely with two forks.

    Time: PT10M

11. Cool & Refrigerate

    Place the shredded meat back into the consomme, cover, and refrigerate overnight. This allows the fat to solidify on top for later frying.

    Time: PT12H

    Temperature: 4°C

12. Make Green Avocado Salsa

    Heat 1 tbsp olive oil in a pan, add the tomatillos and char them for ~5 minutes, then add the serrano peppers and garlic, char for another 5 minutes. Transfer to a blender, add the avocado, salt, and pepper, and blend until smooth.

    Time: PT10M

    Temperature: Medium

13. Make Spicy Red Salsa

    Char the remaining tomatillos (or use a kitchen torch) until blistered, then sauté onions, garlic, and the hot chili briefly. Blend everything together with cilantro, salt, and pepper until smooth.

    Time: PT10M

    Temperature: Medium

14. Fry Tacos

    Heat the solidified fat skimmed from the consomme in a skillet over medium heat. Lightly dip each corn tortilla in the consomme, place in the hot fat, add a sprinkle of shredded cheese, a generous amount of shredded short rib, fold like a quesadilla, and fry until the tortilla is crisp and the cheese melts.

    Time: PT15M

    Temperature: Medium‑High

15. Serve

    Arrange the crispy birria tacos on a plate, garnish with chopped cilantro and diced onion if desired, and serve with bowls of the green avocado salsa, spicy red salsa, and a cup of warm consomme for dipping.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

5g