Birria Tacos

Instructions

Quick Pickled Onions

1. 01

   For the quick pickled onions: Slice up red onion. Combine honey and vinegar, stirring well. Pour over sliced onions and leave in fridge for a minimum of 1 hour.

2.  

   Ingredients

   • 1 Large red onion
   • 1 tablespoon Honey
   • 1/3 cup Red wine vinegar

3. 02

   Soak guajillo peppers in 1 cup of just boiled water until soft. De-seed and retain 1/3 cup of fluid.

4.  

   Ingredients

   • 3 Dried guajillo peppers

5. 03

   Blend all of the ingredients of the marinade. Coat beef in a large plastic bag and leave in fridge for a minimum of 4 hours, or up to 24 hours.

6.  

   Ingredients

   • 1/3 cup Red wine vinegar
   • 1 cup Tomato purée
   • 5 cloves Garlic
   • 2 teaspoon Dried oregano
   • 1 teaspoon Smoked paprika
   • 1 teaspoon Cumin
   • 1 teaspoon Cinnamon
   • 1 teaspoon Fine sea salt
   • 1 pound Beef short ribs
   • 1 pound Skirt steak
   • 1 pound Beef cheek

7. 04

   Remove beef from fridge 4 hours prior to cooking and bring to room temp.

8. 05

   Dice and soften the onion in a cast iron Dutch oven, adding the cinnamon stick, bay and cloves after a short time. Once the onions are soft and golden, add chicken stock.

9.  

   Ingredients

   • 1 Large white onion, chopped
   • 1 Cinnamon stick
   • 2 Bay leaves
   • 6 cloves Garlic, whole
   • 1 1/2 cups Chicken stock

10. 06

    Add the beef and all the marinade to the stew. Set temp for 230F and slow cook for 9 to 12 hours, or until meat is fork tender

11. 07

    Prep a griddle on your grill at 350F, getting it nice and hot.

12. 08

    Remove meat and pull apart, then return to the stewed liquid.

13. 09

    To build your taco submerge your taco in the broth, fill generously with beef, a few pickled onions, some grated cheese and fry on the griddle until crisp on both sides. Serve with some of the cooking gravy to dunk your tacos in and enjoy!