Beef Birria Tacos

I have gotten this recipe from Sam The Cooking Guy: BEEF BIRRIA TACOS and have modified it to work for my needs.

Ingredients

• 2 cups vegetable broth

• 3 pounds boneless short rib

• 1 medium/large yellow onion

• 6 cloves garlic, minced

• 3 tablespoons apple cider vinegar

• 1 tablespoon oregano

• 1 teaspoon cumin

• 2 teaspoons coriander

• 7 oz. Chipotle Peppers in Adobo Sauce

• Salt & Pepper

• 15 oz. can diced fire roasted tomatoes

• Corn Tortillas

• 1 medium red onion diced

• 1 bunch of cilantro

• Cheese (optional)

Recipe

1. Preheat oven to 350

2. Cut the beef into 3 in. x 3 in. cubes and rub neutral oil (vegetable / canola) on them

3. Season the beef well with salt & pepper and sear in 2 batches in a hot oven proof pot - remove the seared meat (should be golden/brown on all sides) to a plate and repeat with remaining beef

4. To the empty pot, add the onions with a little more neutral oil and cook until softened, about 5 minutes

5. Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat

6. In a blender combine the vegetable broth, oregano, cumin, coriander, chopotle peppers in adobo sauce, fire-roasted tomatoes and salt&pepper.

7. Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth

8. Cover, and place in the oven until fork tender and shred-able - approx 3-4 hours

9. For serving, warm a tortilla on a pan. Place beef, then a bit of red onion and cilantro.

10. (OPTIONAL) You can make a mix of diced white/red onion, cilantro, and lime/lemon juice for easy access when serving