Short rib birria tacos/or ramen

Name: Short rib birria tacos/or ramen
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs short rib cut in the middle or 2 1/2 lbs chuck roast; 4 tsp course kosher salt; 1 tsp fresh ground black pepper; 2 tsp Mexican oregano; 3 tsp cumin; 1/4 tsp ground cinnamon; 1/4 tsp ground clove; 4 dried guajillos and 3 anchos stemmed and seeded; 2 tbsp olive oil; 1 inch thinly sliced ginger; 6 peeled large garlic cloves; 3 large tomatoes cored and chopped (I used beef steak) about 3lbs; 3 large jalapeños rough chopped for a mild heat, I kept the seeds for heat. (I have done 3 jalapeños and 2 serranos for really good spice and that’s my go to); Medium yellow onion chopped; 2 cups water; 4 bay leaves; 2 tbsp honey; 1/4 cup white vinn; 4 cups beef stock; A few limes; Oaxaca cheese shredded. You can substitute string cheese for a cheat (this is for birria tacos but ramen)

Chef Bryce @ChefBryce

To use this as birria ramen see the very bottom of this recipe.

Chef Bryce @ChefBryce

To use this as birria ramen see the very bottom of this recipe.

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Ingredients

4 servings

3 lbsshort rib cut in the middle or 2 1/2 lbs chuck roast
4 tspcourse kosher salt
1 tspfresh ground black pepper
2 tspMexican oregano
3 tspcumin
1/4 tspground cinnamon
1/4 tspground clove
4dried guajillos and 3 anchos stemmed and seeded
2 tbspolive oil
1 inchthinly sliced ginger
6peeled large garlic cloves
3large tomatoes cored and chopped (I used beef steak) about 3lbs
3large jalapeños rough chopped for a mild heat, I kept the seeds for heat. (I have done 3 jalapeños and 2 serranos for really good spice and that’s my go to)
Medium yellow onion chopped
2 cupswater
4bay leaves
2 tbsphoney
1/4 cupwhite vinn
4 cupsbeef stock
A fewlimes
Oaxaca cheese shredded. You can substitute string cheese for a cheat (this is for birria tacos but ramen)

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Steps

1

Start by prepping the short ribs by putting a slice in the middle and season with all the spices, place in the fridge over night.
2

Add the evo to a pot and sear the guajillos for about 30 seconds and then add the onion, jalapeño, garlic and ginger, a few pinches of salt and toss to combine and sweat the veggies down for about 5 minutes or until fragrant (keep the chiles on top)
3

Add the tomatoes, water and submerge the chiles under. bring to a boil cover and reduce heat and simmer low for 45 minutes stirring a couple times. Let cool and use an immersion blender until smooth. I usually do this method the day before.
4

Add the short ribs to a large pot and strain the mixture into the pot with the ribs. Add the bay leaves, honey, vinegar, juice of 1 lime and stock.
5

Bring to a low simmer for 3 hours stirring occasionally. After 3 hours you want to cover for the last hour to stop it from reducing anymore, keep uncovered if you want it thicker.
Oven:
Bring to a boil then cover and put in the oven at 325 for 3 hours, checking half way.
6

Remove the meat and run the sauce through a sieve. Then put the strained sauce in a fat separator and reserve the fat in a separate container. Add the sauce back to a small sauce pot and keep warm. Take the meat off the bones and pull the meat apart discarding all the fat bits which includes the membrane that attaches the meat to the bone.
7

Brush some of the fat onto your tortillas and add to a heated pan. Add the meat and cheese and fold the tacos and crisp up each side. Plate and scoop in cilantro, onions and a squeeze of lime juice, avocado optional. Serve with a bowl of the consommé (sauce) to dip the tacos in.
8

Remove the short ribs and keep warm in the oven. Strain the liquid into a large bowl and then through a sieve(fine mesh strainer) into another bowl. Add the broth into a fat separator then back into the pot you will use to keep it warm.