Birria Tacos
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These birria tacos are both tender and succulent thanks to the slow-cooked combination of beef short ribs and beef chuck. The meat is prepared in a Dutch oven, but the recipe can easily be adapted to make slow-cooker birria tacos.
- Time: 560 min
- Servings: 16
Source: Only Recipes
Ingredients
- dried guajillo chiles, stemmed and seeded
- dried ancho chiles, stemmed and seeded
- dried cascabel chiles, stemmed and seeded
- large white onion, cut into 1-inch wedges
- garlic cloves
- tablespoons roughly chopped peeled fresh ginger
- water, divided
- tablespoons white vinegar
- tablespoon kosher salt
- teaspoons black pepper
- teaspoons dried oregano
- teaspoon ground cumin
- teaspoon ground cinnamon
- teaspoon ground cloves
- thyme sprigs
- dried bay leaves
- boneless chuck roast
- pounds english-cut beef short ribs
- tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
- adobo
- water
- finely chopped white onion, rinsed
- finely chopped fresh cilantro
- canola oil, for greasing
- fresh corn tortillas or 16 packaged corn tortillas
- lime wedges, for serving