Knock off birria tacos
Not birria tacos, but still delicious !
Cooking Instructions
- 1
Season season your short ribs with salt and pepper
- 2
In a small pot add some oil. On medium high heat, sear all sides of the short rib until brown on each side
- 3
In a small pot, combine short ribs, harissa, garlic, onion, cumin, paprika, oregano, salt, pepper, and 2 cups of broth.
- 4
Bring to a boil, then reduce to a simmer
- 5
Cover and simmer for 2.5 to 3 hours, or until the meat is fall-apart tender. If your broth gets to thick (to reduced down) add more broth if needed.
- 6
Remove short ribs from the pot
- 7
Shred the meat with two forks and discard any large pieces of fat or bone
- 8
Taste and adjust seasoning with vinegar or lime juice for balance
- 9
Simmer the remaining broth uncovered for ~10 minutes to concentrate it into a rich dipping consommé. Adjust salt as needed
- 10
Dip corn tortillas into the top layer of the broth
- 11
Heat a skillet over medium heat. Place tortillas on the skillet
- 12
Sprinkle cheese over half of each tortilla, then top with shredded meat
- 13
Fold the tortilla in half and press gently. Cook 2–3 minutes per side until crispy and golden
- 14
Serve tacos with chopped onion, fresh cilantro, and lime wedges
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