Beef Birria Tacos
info
I have gotten this recipe from Sam The Cooking Guy: BEEF BIRRIA TACOS and have modified it to work for my needs.
Ingredients
- 2 cups vegetable broth
- 3 pounds boneless short rib
- 1 medium/large yellow onion
- 6 cloves garlic, minced
- 3 tablespoons apple cider vinegar
- 1 tablespoon oregano
- 1 teaspoon cumin
- 2 teaspoons coriander
- 7 oz. Chipotle Peppers in Adobo Sauce
- Salt & Pepper
- 15 oz. can diced fire roasted tomatoes
- Corn Tortillas
- 1 medium red onion diced
- 1 bunch of cilantro
- Cheese (optional)
Steps
- Preheat oven to 350
- Cut the beef into 3 in. x 3 in. cubes and rub neutral oil (vegetable / canola) on them
- Season the beef well with salt & pepper and sear in 2 batches in a hot oven proof pot - remove the seared meat (should be golden/brown on all sides) to a plate and repeat with remaining beef
- To the empty pot, add the onions with a little more neutral oil and cook until softened, about 5 minutes
- Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat
- In a blender combine the vegetable broth, oregano, cumin, coriander, chopotle peppers in adobo sauce, fire-roasted tomatoes and salt\&pepper.
- Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth
- Cover, and place in the oven until fork tender and shred-able - approx 3-4 hours
- For serving, warm a tortilla on a pan. Place beef, then a bit of red onion and cilantro.
- (OPTIONAL) You can make a mix of diced white/red onion, cilantro, and lime/lemon juice for easy access when serving