Birria Taco Recipe

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

Rest meat at room temperature for 30 minutes. Season on both sides with salt and add a splash of oil. Sear both sides of the short rib until a golden colour has been achieved.

Remove and add to a deep gastronome tray.

In a blender, add the chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves.

Add the apple cider vinegar and 200g of vegetable stock. Blend until very smooth, about 2 minutes. Add salt to taste. This should achieve a smooth slightly runny paste.

Add to your vegetable stock and mix well. Place your short ribs into the liquor and cover with baking paper and tin foil. Try to ensure there are no tears and the tray is completely covered.

Cook low and slow overnight at 100 degrees, or alternatively cook at 140 degrees for around 4 hours. The ribs are ready when soft and easy to pull apart.

For the Salsa Verde, pick the leaves off the tarragon and parsley and add to all the remaining ingredients into the blender. Blitz until you have a smooth sauce, this will top the tacos.

Once the meat is ready and the sauce is to the required taste, dip your tortilla in the sauce and toast in a pan on high heat, the fat left in the sauce will coat the tortilla to help achieve colour on it. Once toasted add the pulled meat and remove. Stack them up and top with diced onion, the salsa Verde and any more herbs if you want.

Serve with a pot of the gravy and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens