Birria Tacos Recipe

Prepare meat

Pat short ribs dry. Season generously with 2 tsp kosher salt and 1 tsp black pepper, rubbing into the meat.

Toast chiles and aromatics

Warm a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles 30–45 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water to rehydrate for 15 minutes. In the same skillet, char the quartered onion, roma tomato, and garlic briefly to deepen flavor (about 3–4 minutes per side).

Make chile puree

Drain chiles, reserving soaking liquid. In a blender combine rehydrated chiles, charred tomato, onion, garlic, 1 cup crushed tomatoes, 1 tbsp apple cider vinegar, 1 tsp oregano, 1 tsp ground cumin and 1/2 cup of the reserved soaking liquid (or water). Blend to a smooth paste, adding more soaking liquid if needed to get a thick but pourable sauce.

Brown meat

Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches if necessary, brown the short ribs on all sides until well caramelized, about 3–4 minutes per side. Transfer browned ribs to a plate.

Braise

Lower heat to medium. Add the chile puree to the pot and cook 2–3 minutes to remove raw edge. Return short ribs to the pot, add 4 cups beef stock and 1 bay leaf. Bring to a gentle simmer, cover and transfer to a 325°F (160°C) oven or simmer on stovetop very low for 2.5–3 hours until meat is fall-apart tender. Check after 2 hours; add up to 1/2 cup additional stock if liquid is excessively reduced.

Shred meat

Remove short ribs and cool slightly. Pull meat from bones with forks, discarding excess fat and bones. Strain the braising liquid through a fine mesh sieve into a bowl, pressing solids to extract flavor. Reserve solids for mixing into meat if desired; this liquid is the consomé. Skim fat from top and finish braising liquid with 1 tsp olive oil and 1 tbsp lime juice if using. Adjust salt to taste.

Taste strained braising liquid. If it’s concentrated, add up to 1/2 cup additional beef stock and reheat gently. Simmer 5–10 minutes to meld. Season with salt to taste and 1 tbsp fresh lime juice if you want brightness. Keep warm in a small pot; this is for dipping the tacos.

Roast tomatillos and jalapeño on a hot skillet or under broiler until charred and soft, 6–8 minutes, turning to blacken evenly. Transfer to a blender with 1/4 cup chopped white onion, 1/4 cup cilantro, 1 tbsp lime juice and 1/2 tsp salt. Blend to a slightly chunky salsa. Taste and adjust heat/salt. Chill until serving.

If using fresh corn, cook kernels in a hot skillet with a little oil 4–5 minutes until lightly browned. Stir in 2 tbsp mayonnaise, 1/4 cup crumbled cotija, 1/2 tsp chili powder and a squeeze of lime. Season with salt to taste and fold in 1 tbsp chopped cilantro. Keep warm or room temperature for topping tacos.

Warm a griddle or large skillet over medium heat and lightly butter or oil. Keep the consomé nearby. Lightly dip each tortilla briefly (1–2 seconds per side) into the warm consomé for flavor and pliability, or brush lightly with the liquid. Place tortilla on griddle, sprinkle 2–3 tbsp shredded cheese on one half, add about 2–3 tbsp shredded birria beef, a spoonful of reserved braise solids if desired, and another light sprinkle of cheese. Fold tortilla over to create a half-moon and press gently with a spatula to melt cheese and crisp the outside, 2–3 minutes per side, until golden and crisp.

Repeat to make 12 tacos, keeping finished tacos warm on a baking sheet in a low oven (200°F/95°C).

Serve tacos with a small bowl of warm consomé for dipping, tomatillo salsa, and street corn garnish. Offer diced onion, chopped cilantro and lime wedges on the side.