Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Birria (short rib)
Tacos & Finish
Method
Birria (short rib)
- 1
Prepare chiles
Remove stems and seeds from guajillo, ancho, and pasilla chiles. In a medium skillet over medium heat, toast the chiles 20–30 seconds per side just until aromatic (don’t burn). Transfer toasted chiles to a bowl and cover with hot water to rehydrate for 20 minutes; reserve soaking liquid.
- 2
Brown short ribs
Season short ribs with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large heavy pot or Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Brown short ribs in batches, 3–4 minutes per side, until deep golden. Transfer browned ribs to a plate.
- 3
Blend sauce
Drain most of the chile soaking liquid but reserve about 1 cup. In a blender add rehydrated chiles, reserved soaking liquid, quartered tomatoes, quartered white onion, garlic cloves, 2 tablespoons apple cider vinegar, oregano, cumin, ground cloves, and remaining 1/2 teaspoon black pepper. Blend until completely smooth (add up to 1/2 cup additional soaking liquid if needed to blend). Strain the blended sauce through a fine-mesh sieve into a bowl, pressing to extract as much as possible. Taste and add up to 1 teaspoon additional salt if needed.
- 4
Braise short ribs
Return short ribs to the Dutch oven. Pour the strained chile sauce over the ribs, then add 6 cups beef stock and 2 bay leaves. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 2.5–3 hours until meat is very tender and falling off the bone. Alternatively, cook in a 300°F (150°C) oven for 2.5–3 hours.
- 5
Shred and reduce consommé
Remove short ribs to a cutting board, discard bones, and shred meat with two forks. Strain the braising liquid through a fine sieve into a saucepan, skimming excess fat. Simmer the strained liquid over medium heat until reduced by about one-third and slightly thickened, to concentrate flavor into a rich consommé (about 10–15 minutes). Reserve 1.5–2 cups warm consommé for dipping and moistening the filling. Adjust seasoning with salt as needed.
Tacos & Finish
- 6
Assemble filling
Combine 1.5 cups shredded birria short rib with 2–4 tablespoons of the warm reduced consommé to moisten the meat. Adjust salt to taste.
- 7
Warm tortillas
Heat a large skillet or griddle over medium heat. Lightly brush both sides of a tortilla with oil or butter. Place on the skillet and warm 20–30 seconds, flip and warm other side 15–20 seconds until pliable and lightly browned. Keep warm under a towel or in a low oven. Repeat for remaining tortillas.
- 8
Build and toast tacos
Working one at a time, dip one tortilla briefly into the warm consommé (1–2 seconds) to lightly coat one side. Place tortilla on the skillet, consommé side down. Add about 2–3 tablespoons of shredded birria on one half, then sprinkle a little chopped white onion and cilantro (or reserve for garnish). Fold tortilla over to form a taco. Press gently and cook 1–2 minutes per side until exterior is crisp and edges hold. Repeat to make 12 tacos, adding oil to skillet as needed. Keep finished tacos warm.
- 9
Serve
Plate tacos and top or garnish with thinly sliced red onion, chopped cilantro, and a squeeze of lime. Serve immediately with small bowls of warm consommé for dipping and extra lime wedges. Offer additional chopped onion and cilantro to taste.