DescriptionStep up your next taco night with our ultimate guide to the best homemade tacos ever.
Total: 3 hr 50 min
Prep: 40 min
Cook: 3 hr 10 min
Yield: 6-8 servings
- 3 pounds 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 cloves garlic
- 12 black peppercorns
- 1 tablespoon achiote paste (available at Latin markets)
- Pinch of cumin seeds
- Freshly ground pepper
- 12 to 16 small corn tortillas, warmed
- Pickled red onions, for topping (below)
- Lime wedges, for serving
- Put the short ribs in a large heavy pot. Season with 3 teaspoons salt and cover with water by about 1 inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce the 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.
- 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, achiote paste and cumin and process until smooth, adding water if necessary.
- Mix about 1 cup reserved broth into the chile puree, then pour the puree through 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.
- Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with the remaining cooking liquid and lime wedges.
- Pickled Red Onions
- Mix 1 thinly sliced large red onion, 3/4 cup each white vinegar and water, 6 tablespoons sugar and 1/2 teaspoon each crumbled oregano and salt in a large resealable plastic bag; seal and shake, then refrigerate at least 24 hours.
Credit Article : https://www. foodnetwork .com/recipes/marcela-valladolid/birria-tacos-recipe-1973723
Published By : https://www.alhadiid-z.us/