| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Prep: | 40 min |
| Cook: | 3 hr 10 min |
| Yield: | 6-8 servings |
| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Prep: | 40 min |
| Cook: | 3 hr 10 min |
| Yield: | 6-8 servings |
Ingredients
- 3 pounds bone-in beef short ribs
- Kosher salt
- 5 dried California chile peppers, stemmed and seeded
- 5 dried pasilla chile peppers, stemmed and seeded
- 2 dried ancho chile peppers, stemmed and seeded
- 4 medium tomatoes, cored and quartered
- 1 small white onion, quartered
- 4 cloves garlic
- 12 black peppercorns
- 1 tablespoon achiote paste (available at Latin markets)
- Pinch of cumin seeds
- Freshly ground pepper
- 12 to 16 small corn tortillas, warmed
- Pickled red onions, for topping (below)
- Lime wedges, for serving
Instructions
- Put the short ribs in a large heavy pot. Season with 3 teaspoons salt and cover with water by about 1 inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce the heat to low and simmer until the meat is tender, 2 hours, 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly, then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
- Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste and cumin and process until smooth, adding water if necessary.
- Mix about 1 cup reserved broth into the chile puree, then pour the puree through a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
- Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with the remaining cooking liquid and lime wedges.
- Pickled Red Onions
- Mix 1 thinly sliced large red onion, 3/4 cup each white vinegar and water, 6 tablespoons sugar and 1/2 teaspoon each crumbled oregano and salt in a large resealable plastic bag; seal and shake, then refrigerate at least 24 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 808 |
| Total Fat | 64 g |
| Saturated Fat | 27 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 129 mg |
| Sodium | 808 mg |
| Serving Size | 1 of 8 servings |
| Calories | 808 |
| Total Fat | 64 g |
| Saturated Fat | 27 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 129 mg |
| Sodium | 808 mg |
Reviews
I wasnt able to get ahold of Andrew to photograph my taco, so step 7 wasn’t able to be done.
Honestly tried several of these recipes I’ve found online, this one was more expensive and just ok. Birria is a super unique flavor, this recipe was not the best.
We loved this. I added bay leaves to my meat while it was boiling, too. The lime, and pickled onions were the perfect compliment.
came out delicious but I added a couple bay leave to the stock for more flavor. I wish it was a bit more spicy, will add more chili’s next time. This recipe is worth a try, suggest doubling the recipe with more meat for a stew.
This recipe was amazing.I made this for my friend from Mexico and he thought it was delicious fresh and of restaurant quality I used bay leaves while simmering the beef and substituted the achiote paste with 1 packet of GOYA ‘achiote & cuulantro seasoning. This is an easy recipe to follow but time consuming.definitly worth it! We ate as a broth in bowl with shredded beef topped with chopped cilantro, white onion and lime. we built tacos along the way. they were amazing. we added chili oil (chili de arbol heated in olive oil, cooled and blended with garlic and salt) layered on the toasted tortilla then beef with cilantro lime. amazing. thanks for the recipe. will make again but I will have a few pounds more beef to add.
These were delicious Marcella, thank you.
Best tacos ever! Followed recipe exactly.
This was a GREAT recipe, but SUPER labor intensive (hence 4 stars in lieu of 5). I couldn’t find achiote paste, but found some achiote powder and added vinegar, garlic, and salt. If I make it again, I will make a quadruple batch to make up for the time it took. The pickled onions are a great addition!
This was delicious. I followed the recipe for the most part, but my market didn’t have achiote paste. I somewhat compensated by adding a little extra cumin, a little freshly ground coriander seed, and a couple dashes each of allspice and nutmeg. I also drizzled a little crema on top. The color of the deep red meat topped with the pink pickled onions andr the white crema made a very attractive dish. Also, following a tip from Chef Vallidolid on Facebook, I added minced habanero to the pickled onion recipe to up the heat.
An update to my previous review. I made this again, this time with the achiote paste. However, I subsituted a chopped braised lengua (beef tongue for the short ribs. Really, this is an excellent recipe and could be used with several different meats. I may try it with roasted pork next time.
This is the.first dish I’ve made from Chef Valladolid, and it was in all respects a winner.
This is a keeper. I love the flavors. The short rib was juicy and the Pickled onions gave a great flavor. YUM.