Finally, a birria recipe I can get with. Well, it’s not that I don’t like them – it’s just that I like my broth with a bit more flavor and a bit more consistency!
3 pounds of boneless short ribs
12 dried chilies (I used Pasilla, Ancho, and Guajillo)
1/2 bell pepper, chopped
1 carrot, chopped
1 onion, chopped
5 garlic cloves
2 bay leaves
1 cinnamon stick
1/4 cup of beef bouillon
1 teaspoon of garlic powder
1 teaspoon of dried fennel
1 teaspoon of chili powder
1 teaspoon of cumin
1/2 teaspoon of onion powder
1/2 teaspoon of coriander
1/2 teaspoon of black pepper
4 cups of water
2 tablespoons of lime juice
About 1/2 cup of brown sugar
Oaxaca cheese, shredded (mozzarella works, too)
Add everything to the pressure cooker except for the lime juice and brown sugar. Cook on high pressure for 1 hour. Release the pressure and take out the cooked short ribs. Set aside.
Meanwhile, to a blender, add all of the cooked vegetables and peppers along with a bit of the cooking liquid. Add the lime juice and brown sugar and blend until smooth. If you like a thick sauce, add less cooking liquid. For a thinner sauce, add more cooking liquid.
Note: the brown sugar is necessary to cut the bitterness from the cooked chilies. Adjust the sweetness as you desire.
To assemble, add some oil to a hot skillet. Add some of the meat and cheese to one side. When the tortilla has set and is crispy, fold over the tortilla. Next, add a bit of the thickened sauce over the tortillas and flip to the other side. Let cook for a few seconds, until the cheese starts to melt, and then remove.
Note: Remember, there is brown sugar in the sauce. This means that as it cooks, the tacos may start to stick. This is why it’s important to fry them first BEFORE adding the sauce.
Serve with more broth to dip and any toppings you’d like.