The 1 Thing Everyone Gets Wrong With Birria Tacos

Birria Tacos

Step 1: Prepare the chili sauce [01:13]

1. Remove stems from the dried chilis and place them in a bowl.
2. In a pot with boiling water, add the chilis, roma tomatoes, garlic, and 1/2 of an onion. Let it cook until soft.

Step 2: Prepare the spice blend [03:17]

1. Combine 1.5 tablespoons of paprika, 1 tablespoon of New Mexico chili powder, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of coriander, 1 tablespoon of cumin, and 1 tablespoon of oregano in a small bowl.
2. Place a cinnamon stick and whole black peppercorns inside an herb bag and tie it up.

Step 3: Cook the meat [05:03]

1. Blend the boiled ingredients with 1.5 cups of water and a pinch of the spice blend.
2. Sear the 3 lbs of short rib in a Dutch oven with a generous amount of oil.
3. Turn the heat off, add the chili sauce, then turn the heat back on.
4. Add 2 cups of water, beef stock, the herb bag, apple cider vinegar, a few bay leaves, and salt to the Dutch oven.
5. Cook covered for 3 hours at a simmer.

Step 4: Prep garnishes [10:34]

1. Chop the cilantro and fine dice the white onion.
2. Cut the limes into wedges.
3. Grate the Oaxaca cheese.

Step 5: Shred the meat [12:44]

1. Remove the meat from the Dutch oven and chop it.
2. Incorporate some of the consommé and lime juice into the shredded meat.

Step 6: Assemble the tacos [13:47]

1. Dip the corn tortillas in the red fat from the consommé.
2. Place the tortilla on a hot griddle (350-375°F).
3. Add the cheese and let it melt. Add the shredded meat, fold the taco, and cook until the tortilla is crispy.