Birria tacos

These tacos are one of the greatest gifts given to humankind. Now, I know that’s a big statement, but it’s for good reason: these tacos seem to have come from the heavens!

Ingredients

• 10lb (4.54kg) beef short ribs, trimmed
• 8¼ cups (2L) water
• 30 small corn tortillas
• 3lb (1.35kg) shredded mozzarella cheese
• Coarse kosher salt

For the adobo marinade

• 20 garlic cloves
• 1 tbsp ginger paste
• 2 tbsp olive oil, divided
• 1 large sweet onion, diced
• 2lb (907g) small red tomatoes, quartered
• 5 dried chile ancho
• 5 dried chile guajillo
• 5 dried chile puya
• 1 tbsp allspice berries
• 1 tbsp ground black pepper
• 1 tbsp cumin
• 1 tbsp dried oregano
• ½ cinnamon stick
• 3 tbsp coarse kosher salt
• ¼ cup apple cider vinegar

For serving

• 1 cup finely diced white onion
• 1 cup finely chopped fresh cilantro
• Birria Tacos Red Sauce (see below)
• Birria Tacos Green Sauce (see below)

Preparation & Seasoning

1. Begin making the marinade by using a mortar and pestle to pound the garlic cloves and ginger into a paste. Set aside.
   
   
2. In a medium sauté pan over medium heat, heat 1 tablespoon olive oil. Add the onion. Cook until lightly browned, and then add the tomatoes.
   
   
3. While the tomatoes are cooking, heat the remaining 1 tablespoon olive oil in a separate medium sauté pan over medium heat. Add the ancho, guajillo, and puya chiles. Sauté for 2 minutes or until the color starts to change slightly. (If needed, add 1 to 2 tablespoons water to rehydrate the chiles.)
   
   
4. Add the garlic-ginger paste to the pan with the chiles. Stir and then add the allspice berries, black pepper, cumin, dried oregano, cinnamon stick, kosher salt, and vinegar. Cook for 2 minutes.
   
   
5. Combine the ingredients from both pans in a blender. Blend until a smooth paste is formed. Set aside.
   
   
6. In a large stock pot over high heat, add the short ribs, adobo marinade, and water. Bring to a boil. Once boiling, reduce the heat to medium and bring to a low, rolling boil. Cover and cook for 5 to 6 hours. The short ribs are done when they’re falling off the bone. Transfer the cooked short ribs to a separate container, and pull the meat from the bones. Place the meat in a resealable container and discard the bones. Cover and place it in the fridge. Strain the broth into a resealable container. Cover and place in the fridge overnight.
   
   
7. Remove the meat and broth from the fridge. Use a spoon to remove the adobo fat to a separate container.
   
   

Method

1. Add the broth to a large pot over medium-low heat.
   
   
2. Place a large fl at-top griddle on the stove top over medium-low heat. Place a large cast-iron skillet on top of the fl at-top griddle or over medium heat. Add the reserved adobo fat to the skillet. Let it melt.
   
   
3. Dunk the tortillas into the melted fat and then place them on the flat-top griddle to fry. Transfer the fried tortillas to a serving platter.
   
   
4. Place the short rib meat in the cast-iron skillet. Heat until the meat is warmed through.
   
   
5. Sprinkle a generous amount of cheese on top of a tortilla and then place a generous portion of meat on one half of the tortilla. Use a spatula to close the tortilla. Repeat with the remaining tortillas.
   
   
6. Spoon a generous amount of the adobo fat on top of the tacos. (This will help make the tortillas crispy and also change the color to red.)
   
   
7. Open the tacos and top with a generous pinch of diced onion and a generous pinch of chopped cilantro. Drizzle the red taco sauce and green taco sauce over the top.
   
   
8. Pour 1 cup of the broth into a cup and serve on the side.

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Birria tacos red sauce

For those who do not fear spice and really enjoy amazing flavours, this sauce is for you. If you’re going to take the time to make these incredible tacos, do yourself a favor and make this sauce to go with them.

Ingredients

• 2 tbsp olive oil
• 10 tomatillos, husks and stems removed
• 3 garlic cloves
• ½ medium white onion, diced
• 20 arbol chiles
• 3 tbsp chopped fresh cilantro
• Coarse kosher salt and ground black pepper, to taste
  
  

Method

1. Place a large skillet over medium-high heat. Add the olive oil.
   
   
2. When the oil is hot, add the tomatillos to the skillet. Roast until the tomatillos develop a nice char, about 5 minutes, and then remove them from the pan.
   
   
3. Add the garlic cloves, onion, and chilis to the same pan. Roast until they become fragrant and begin to brown.
   
   
4. Combine the tomatillos, garlic cloves, onion, chilis, and cilantro in a blender. Blend until well combined. Season to taste with kosher salt and black pepper.
   
   
5. Transfer to an airtight container. Store in the fridge for up to 1 week.
   
   

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Birria tacos green sauce

This light, refreshing sauce is the perfect pairing wit hsome amazing tacos.

Ingredients

• 2 tbsp olive oil
• 10 tomatillos, husks and stems removed
• 2 garlic cloves
• 1 serrano pepper
• 3 tbsp chopped fresh cilantro
• 2 medium avocadoes, diced
• Coarse kosher salt and ground black pepper, to taste

Method

1. Place a large skillet over medium-high heat. Add the olive oil.
   
   
2. When the oil is hot, add the tomatillos to the skillet. Roast until the tomatillos develop a nice char, about 5 minutes, and then remove them from the pan.
   
   
3. Add the garlic cloves and serrano peppers to the same pan. Roast until the garlic cloves become fragrant and begin to brown.
   
   
4. Combine the tomatillos, garlic cloves and serrano peppers in a blender with the cailantro and avocadoes. Blend until well combined. Season to taste with kosher salt and black pepper.
   
   
5. Transfer to an airtight container. Store in the fridge for up to 1 week.