Easy-Cleanup Beef Short Rib Birria Tacos

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck offers a more affordable option.

dried guajillo chiles

💰Cheaper: dried pasilla chiles

Dried pasilla chiles provide a similar flavor profile at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes can save money.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas are healthier, while flour tortillas can be cheaper.

Toast dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes.

Remove stems and seeds from the chiles and place in a blender.

Add onion, garlic, cumin, oregano, and 1 cup of beef broth to the blender with the chiles.

Blend until smooth, adding more broth if necessary to create a sauce.

Season beef short ribs with salt and black pepper.

Heat oil in a large pot over medium-high heat and sear the beef ribs on all sides until browned, about 5-7 minutes.

Remove the beef ribs and set aside, then add the blended sauce to the pot.

Cook the sauce for 5 minutes, stirring frequently, until slightly thickened.

Return the beef ribs to the pot and add remaining beef broth and bay leaves.

Bring to a simmer, cover, and reduce heat to low; braise for 3-4 hours until the meat is tender.

Remove the beef ribs and let them rest for a few minutes before shredding the meat.

Strain the cooking liquid to remove solids, then return to the pot and adjust seasoning if necessary.

Serve the shredded beef in warm corn tortillas with lime, cilantro, and radishes.

Cooking Techniques

Spice Level:

Allergens