Birria Taquitos

Birria Taquitos

Ingredients

• 3 long short ribs cut in half
• Dried chipotle peppers and chiles de arbol
• Mexican oregano
• 5 organic plum tomatoes
• Cilantro
• 2 white onions
• Street taco size corn tortillas
• 8 cups beef stock
• 10 cloves garlic
• Oaxaca cheese or Mexican cheese blend
• 4 tomatillos
• 1 large jalapeno
• 3 avocados
• 2 limes
• Mexican crema
• A liter of canola oil
• Toothpicks

Instructions

1. Heavily season your short ribs on all sides with salt and pepper
2. Heat 2 tbs of oil in a dutch oven on medium high heat and sear short ribs on all sides until a golden brown crust has formed
3. Remove short ribs
4. Reduce heat to medium and add a diced white onion. Saute for 5 minutes scraping the fond off the bottom of the pan
5. Add 4 cloves of thinly sliced garlic and saute for a couple minutes
6. Add 3 quartered tomatoes, a handful of chilis de arbol and a handful of chipotle peppers. If you have chilis guajillos use those as well
7. Saute everything until tomatoes start to blister and fall apart
8. Add your beef stock and short ribs back in, and a big pinch of Mexican oregano and salt
9. Bring to a boil, then reduce heat to low and cover pot
10. Let simmer for 3 hours or until beef is easy to pull apart with a fork. Adjust for seasoning
11. Add the flesh of 3 avocados to a bowl, with 3 cloves of finely diced garlic, a big pinch of salt, and a big squeeze of lime juice. Mash into guacamole
12. For salsa, add to a large sauce pan 2 tomatoes, 2 tomatillos 4 chilis de arbol, a jalapeno, a half white onion sliced, 3 cloves of garlic, a pinch of dried oregano and a big pinch of salt
13. Cook with a tablespoon of oil on medium heat until everything starts to char and blister, then add a splash of water and close lid
14. Cook for 5-10 minutes stirring occasionally, then add to a blender with a big handful of cilantro, half a raw onion, and 2 cloves of raw garlic
15. Blend and set aside
16. Once your short ribs are fork tender, remove from broth and pull them apart with two forks. Add a half cup of broth back into pulled beef
17. Heat 3 inches of canola or vegetable oil in a cast iron or tall sauce pan until it reaches 375*
18. Dip your tortillas in for a few seconds to soften them up
19. Fill tortillas with pulled beef and your cheese, then close the top with a toothpick
20. Fry in oil for 2 minutes or until tortillas is golden brown
21. Remove and let drain excess oil
22. Pile them high, add your guacamole, salsa, crema, chopped cilantro, lime, and serve with a bowl of your consume for dipping