CHEESY JUICY BEEFY BIRRIA TACOS, WOW!

Ingredients

• 4 pieces Guajillo Chilies (stemmed and seeded)
• 2 pieces Pasilla Chilies (stemmed and seeded)
• 4 cups Beef Broth (low‑sodium, divided (2 cups for soaking, 2 cups for braising))
• 3 lb Boneless Short Ribs (cut into 2‑inch cubes)
• 1 tablespoon Kosher Salt
• 1 teaspoon Black Pepper (freshly ground)
• 1 piece Yellow Onion (medium, diced)
• 6 cloves Garlic (roughly chopped)
• 3 tablespoons Apple Cider Vinegar
• 1 tablespoon Mexican Oregano
• 1 teaspoon Ground Cumin
• 2 teaspoons Ground Coriander
• 1 tablespoon Chipotle Chilies in Adobo (mashed, from a jar)
• 1 can Diced Tomatoes (15‑oz can, undrained)
• 12 pieces Corn‑Wheat Hybrid Tortillas (small taco size)
• 1 cup Shredded Cheese (Oaxaca, mozzarella, or Monterey Jack)
• 1 bunch Fresh Cilantro (roughly chopped for garnish)
• 1 piece White Onion (Garnish) (finely diced)

Instructions

1. Prepare Dried Chilies

   Remove stems and most seeds from the guajillo and pasilla chilies. Place the cleaned chilies in a heat‑proof bowl and cover with 2 cups of boiling beef broth. Cover and let soak for 15 minutes until softened.

   Time: PT20M

2. Cut and Season Beef

   Trim any excess fat from the short ribs and cut into roughly 2‑inch cubes. Toss the meat with kosher salt and freshly ground black pepper.

   Time: PT7M

3. Sear the Beef

   Heat a drizzle of oil in a skillet over medium‑high heat. Working in batches, add the beef cubes, letting them sizzle without moving for about 2‑3 minutes per side until a deep golden‑brown crust forms. Transfer browned pieces to the Dutch oven.

   Time: PT10M

   Temperature: Medium‑high

4. Sauté Aromatics

   In the same skillet, add a little more oil if needed and sauté the diced yellow onion for 4 minutes until translucent. Add the chopped garlic and cook another 2 minutes until fragrant.

   Time: PT6M

   Temperature: Medium

5. Deglaze and Add Acid

   Stir in 3 tablespoons of apple cider vinegar, letting it bubble for about 1 minute to lift the fond. Allow the mixture to simmer for 2 minutes to reduce slightly.

   Time: PT3M

   Temperature: Medium

6. Combine Beef and Chili Sauce

   Return the seared beef to the skillet, then pour the softened chilies (including the soaking broth) into the pan. Add Mexican oregano, cumin, coriander, mashed chipotle, a pinch of salt and pepper, and the canned diced tomatoes with their juices. Stir to combine.

   Time: PT5M

   Temperature: Medium

7. Transfer to Dutch Oven and Braise

   Transfer the entire mixture to the Dutch oven, ensuring the liquid reaches about the top of the meat. Cover with the lid and place in a pre‑heated 350°F oven. Braise for 2½‑3 hours, or until the meat is fork‑tender and falling apart.

   Time: PT2H59M

   Temperature: 350°F

8. Prepare Tortillas

   While the stew is finishing, heat a flat‑top griddle or large skillet over medium heat. Lightly brush each tortilla with a little of the stew’s cooking oil, then place on the griddle for about 30 seconds per side until lightly crisped.

   Time: PT5M

   Temperature: Medium

9. Assemble Tacos

   Place a generous spoonful of the braised beef onto each tortilla. Top with shredded cheese, a sprinkle of diced white onion, chopped cilantro, and a drizzle of the remaining braising liquid if desired. Fold and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

22g

Carbohydrates

32g

Fat

20g

Fiber

5g