Beef Birria for Tacos

 

4 dried guajillo chiles

2 dried pasilla chiles

2 cups boiling beef broth (chicken is absolutely ok too)

3 pounds boneless short rib

1 yellow onion

6 cloves garlic, minced

3 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon cumin

2 teaspoons coriander

2 chipotle chiles (the type in adobo sauce)

Kosher & pepper

15 oz. can diced fire roasted tomatoes

For serving:

Corn tortillas

Monterey Jack cheese, shredded

Diced white onion

Chopped cilantro

• Preheat oven to 350
• Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover
• Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef
• To the empty pot, add the onions with a little more 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
• To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes
• 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 shredable - approx 2 to 2.5 hours
• For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides
• Remove, open up carefully nd add onion and cilantro and eat
• Go make another 10