BIRRIA TACOS

Birria Tacos image

Provided by Brandy Bender

Time 3h50m

Number Of Ingredients 22

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3 lb bone-in beef short ribs
kosher salt
5 dried california chile peppers, stemmed and seeded
5 dried pasilla chile peppers, stemmed and seeded
2 dried ancho chile peppers, stemmed and seeded
4 medium tomatoes, cored and quartered
1 small white onion, quartered
4 clove garlic
12 black peppercorns
1 Tbsp achitoe paste (available at latin markets)
1 pinch cumin seeds
freshly ground black pepper
16 small corn tortillas, warmed
pickled red onions, for topping (below)
lime wedges, for serving
PICKLED RED ONIONS:
1 large red onion, thinly sliced
3/4 c white vinegar
3/4 c water
6 Tbsp sugar
1/2 tsp oregano
1/2 tsp salt

Steps:

1. Make Pickled Red Onions: Mix red onions, white vinegar, water, sugar, oregano, and salt in a large plastic bag; seal and shake, then refrigerate at lease 24 hours.
2. Put the short ribs in a large heavy pot. Season with 3 tablespoons salt and cover with water by about 1-inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce heat to low and simmer until the meat is tender, 2 hours 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
3. Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achitoe paste and cumin and process until smooth, adding water if necessary.
4. Mix about 1 cup reserved broth into the chile puree, Then pour the puree thorugh a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
5. Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with remaining cooking liquid and lime wedges.