Birria-inspired Short Rib Tacos

If you’re craving the bold, deep flavors of traditional Mexican birria, these birria-inspired boneless short rib tacos are the perfect choice. Marinated in a rich blend of spices, chiles, and aromatics, these short ribs are slow-cooked until irresistibly tender, capturing the mouthwatering, slow-simmered taste of classic birria.

Recipe

• 32oz Flannery Beef Boneless Chuck Short Ribs
• 2 tablespoon olive oil
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 12 guajillo chiles, stemmed and seeded
• 5 arbol chiles, stemmed and seeded
• 1 large roma tomato, cut in half
• 1/2 white or yellow onion, cut in large chunks
• 1 cinnamon stick
• 2 bay leaves
• 1/2 tablespoon black peppercorns
• 1 teaspoon cloves
• water, as needed
• 2 tablespoons white distilled vinegar
• 4 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon oregano
• corn tortillas
• melting cheese such as Oaxaca cheese or Monterey Jack
• cillantro
• diced onion

Directions

1. Remove the short ribs from the packaging and pat them dry on all sides. Cut the ribs into square chunks and season evenly with salt and pepper.
2. Heat a Dutch oven or heavy pot over medium-high heat, add olive oil, and sear the meat chunks on all sides until well-browned.
3. While the meat is searing, add the chiles, tomato, onion, cinnamon stick, bay leaves, peppercorns, and cloves to a medium pot. Cover with water, about 2-3 cups, and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
4. Remove the cinnamon stick and bay leaves, then transfer the remaining ingredients to a blender and blend until smooth. Strain the sauce into the pot with the seared meat, discarding any solids left behind.
5. Stir to combine the meat and chile sauce, and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 3 hours or until the meat is fall-apart tender.
6. Transfer the meat to a large bowl and shred it, then return the shredded meat to the consommé.
7. Dip the corn tortillas carefully into the consommé and sear on a skillet over medium heat. Add about 1/4 cup of meat and a couple of tablespoons of cheese to one half of each tortilla. Fold in half and cook until the cheese is melted and the tortilla is slightly crispy. Serve with lime, chopped onions, and cilantro. Enjoy!