Recipe For Birria Tacos

 

Recipe For  Birria Tacos

Birria is a mainstay of Mexican cuisine,

 a stew that originated in the state of Jalisco traditionally made from goat,

 beef, or lamb. For this birria tacos recipe, the meat marinates in adobo sauce,

 then cooks slowly in adobo broth until it's fork-tender. 

The shredded meat makes a fantastic taco filling, especially when topped with onion, 

cilantro, and a squirt of lime. Store-bought tortillas will do, but nothing beats homemade 

if you have the time to make them.

Ingredients

1 (2-pound) boneless chuck roast (about 2 1/4-inches thick)

2 pounds English-cut beef short ribs (about 3 ribs)

2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste

Adobo
8 cups water

1 cup finely chopped white onion, rinsed

1/3 cup finely chopped fresh cilantro

Canola oil, for greasing

32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas

Lime wedges, for serving


PROCESS""

1.  Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine

 roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill

 at least 4 hours or up to 24 hours.

2.  Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch

 oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring

 occasionally. Cover with lid and place in preheated oven. Bake until meat is

 fork-tender, about 4 hours.

3. Remove chuck roast and short ribs from braising broth and transfer to a

 large bowl; cover with aluminum foil to keep warm. Return broth in Dutch

 oven to heat over medium and cook, uncovered, skimming off fat as needed,

 until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste.

 Shred meat; discard bones. Toss meat with 1 1/2 cups of the broth.

Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.

4. Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron

 skillet over medium-high. Using a paper towel dipped in canola oil, lightly

 grease griddle. If using fresh tortillas, stack two tortillas, and use tongs to dip

 them together into adobo broth. (If using packaged tortillas, dip one tortilla

 per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with

 as many tortilla stacks as will comfortably fit on griddle. Cook until bottom

 tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently

 pressing with a spatula. Transfer to a serving plate. Repeat process with oil,

 adobo broth, remaining tortillas, and remaining meat.

5. Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining

 adobo broth for dipping or sipping.