Beef Short Rib Birria: Tacos Optional

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.

Cut the beef short ribs into smaller pieces, using the bones as a guide.

Season the short ribs with salt and black pepper on all sides.

In a medium saucepan, add the ancho chiles, guajillo chiles, chilies de arbol, half an onion, and three tomatoes.

Pour about 4 cups of water over the ingredients in the saucepan.

Bring the mixture to a boil and cook for about 10 to 15 minutes until the chilies are soft.

Add the cooked chilies, tomatoes, onion, cinnamon stick, and bay leaves to a blender along with about 1 cup of the chili broth.

Add 2 cups of homemade beef stock to the blender and blend until smooth.

In a large pan, heat some oil over medium-high heat and sear the short ribs on all sides until browned.

Pour the blended sauce over the seared short ribs in the pan.

Cover and slow cook the short ribs until they are super tender.

Remove excess grease from the sauce but save some for dipping tortillas if making tacos later.

Garnish the finished dish with chopped onions and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens