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
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Instructions
- Heavily season your short ribs on all sides with salt and pepper
- 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
- Remove short ribs
- Reduce heat to medium and add a diced white onion. Saute for 5 minutes scraping the fond off the bottom of the pan
- Add 4 cloves of thinly sliced garlic and saute for a couple minutes
- 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
- Saute everything until tomatoes start to blister and fall apart
- Add your beef stock and short ribs back in, and a big pinch of Mexican oregano and salt
- Bring to a boil, then reduce heat to low and cover pot
- Let simmer for 3 hours or until beef is easy to pull apart with a fork. Adjust for seasoning
- 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
- 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
- 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
- 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
- Blend and set aside
- 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
- Heat 3 inches of canola or vegetable oil in a cast iron or tall sauce pan until it reaches 375*
- Dip your tortillas in for a few seconds to soften them up
- Fill tortillas with pulled beef and your cheese, then close the top with a toothpick
- Fry in oil for 2 minutes or until tortillas is golden brown
- Remove and let drain excess oil
- Pile them high, add your guacamole, salsa, crema, chopped cilantro, lime, and serve with a bowl of your consume for dipping