Knock off birria tacos

Name: Knock off birria tacos
Total time: 14400 s
Yield: 1 serving
Cuisine: American
Ingredients: 250 g beef short ribs (simmering cut, bone-in or boneless); 2 tbsp harissa paste (adjust to spice level); 2 cloves garlic, smashed; 1 small onion, chopped; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp salt; 1 tsp apple cider vinegar or lime juice (for brightness); 2-4 cups beef broth (or 2 cups water); 3-4 corn tortillas; 1/2 cups Shredded mozzarella, Oaxaca cheese, or Monterey Jack; 1/2 cup Fresh cilantro and chopped onion (for garnish); 2-3 Lime wedges (for serving)

FoodieRandy @foodierandy

Not birria tacos, but still delicious !

FoodieRandy @foodierandy

Not birria tacos, but still delicious !

Saved

Ingredients

4 hours

1 serving

250 gbeef short ribs (simmering cut, bone-in or boneless)
2 tbspharissa paste (adjust to spice level)
2 clovesgarlic, smashed
1small onion, chopped
1/2 tspground cumin
1/2 tspsmoked paprika
1/2 tspdried oregano
1/2 tspsalt
1 tspapple cider vinegar or lime juice (for brightness)
2-4 cupsbeef broth (or 2 cups water)
3-4corn tortillas
1/2 cupsShredded mozzarella, Oaxaca cheese, or Monterey Jack
1/2 cupFresh cilantro and chopped onion (for garnish)
2-3Lime wedges (for serving)

Saved

Steps

4 hours

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