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Beef Birria

    Ingredients

    • 2 lbs Beef Short Ribs
    • Salt
    • Black Pepper
    • Beef Boullion


    For the Braising Sauce:

    • 2 dried Ancho Peppers
    • 4 Guajillo Peppers
    • 1 14.5 oz can of  Diced Tomatoes
    • 1/2 Yellow Onion
    • 4 Garlic Cloves
    • 1 tsp Mexican Oregano
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Thyme
    • 1/8 tsp Ground Cinnamon
    • 1/8 tsp Ground Cloves
    • 1/3 cup White Vinegar
    • 1/2 tsp Salt


    For Garnish:

    • Diced Onions
    • Cilantro
    • Radish
    • Corn Tortillas
    • Low-Moisture Cheese

    Steps

    1.  Pre-heat your oven to 350 F, and fill a medium-sized bowl with warm water. Place the dried peppers into the warm water to re-hydrate.
    2. Place your onion and garlic on a baking tray, with the skin still on. Roast until the garlic becomes soft, about 20 minutes.
    3. After the onions garlic have been removed from the oven, remove the dried peppers from the water. Discard seeds and stems, but keep the soaking water.
    4. Combine the ingredients listed under braising liquid into a food processor. Pulse, making sure all the ingredients have combined.
    5. Season your short ribs with salt and pepper, and heat a cast iron pan over medium-high heat. Add the short ribs, and brown on each side. Remove the short ribs and set aside.
    6. Spray your pressure cooker with cooking spray. Add the short ribs, boullion, braising sauce, bay leaves, and enough of the chili-soaked water to cover the short ribs. Set the pressure cooker to high-pressure, and cook for one hour. Let the pressure release naturally.
    7. Once pressure has released, remove the short ribs from the liquid, and turn the pressure cooker on its high-heat saute setting. Reduce the sauce for about 15 minutes. Shred the short ribs by hand, and return to the sauce.
     

    For Serving:

    The birria can be served as a stew, or as tacos. If serving as a stew, dish the beef and sauce into bowls. Garnish with cilantro, onions, and radish.

    If serving as tacos:

    1. Heat a pan over medium-high heat. Add a light layer of oil or cooking spray.
    2. Grab two corn tortillas, stacked on each other. Dip half of the tortilla stack into the braising sauce, and place the dipped tortillas into the pan. 
    3. Like you’re making a quesadilla, add the braised beef to the dry side of the tortilla. Garnish with onion, cilantro, and cheese. Once the cheese starts to melt, fold the dipped side of the tortillas over the toppings, and press together. Cook for about 30 seconds, flip, and cook for another 30 seconds, or until the tortillas have become crispy. Once crisp, set the tacos on a plate for serving.
    4. Grab a small bowl, and fill with some of the reserved braising sauce. Dip your tacos, and enjoy.