Braised Short Rib Birria Tacos Recipe
Cheese, onion, cilantro, beef consommé, salsa roja, corn tortillas
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Ingredients
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Meat
Tortillas & Toppings
Spices & Seasoning
Method
Preparation of the Short Ribs
- 1
Season the Ribs
Pat the beef short ribs dry with paper towels. Season generously with salt, black pepper, cumin, garlic powder, and chili powder on all sides.
- 2
Sear the Ribs
In a large, heavy pot or Dutch oven, heat a few tablespoons of oil over medium-high heat. Once hot, sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.
- 3
Add Consommé
In the same pot, pour in the beef consommé, scraping up any browned bits from the bottom. Bring to a gentle simmer.
- 4
Braised Cooking
Return the seared short ribs to the pot, cover, and reduce heat to low. Let simmer for 2.5 to 3 hours until the meat is tender and easily pulls apart.
Taco Assembly
- 5
Prepare Tortillas
While the meat is braising, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side until pliable.
- 6
- 7
- 8
Serve
Fold the tortillas and serve the tacos warm, with additional salsa roja on the side if desired.
