Recipe: Birria Tacos

 

My daughter saw a recipe she was wanted to try so she bought all the ingredients and made them. They came out really good. So I thought I would share this recipe so you can make them too. She changed her recipe a little so I am sharing her recipe. 

Birria Tacos

2 lbs Pork Short Ribs

8 cups water

1 Red Bell Pepper sliced

1 white Onion sliced

1 Tomato sliced

5 Dried Guajillo Peppers- de-seeded and sliced

1 tsp Cumin

1 tsp Salt

1 tsp garlic Salt

2 tsp Chicken Bouillon

2 tsp Minced Garlic

5 Bay Leaves

1 cup shredded Pepper Jack cheese

2 limes cut into quarters

oil for cooking

8 Corn Tortillas

Instructions

Cut the tops off of the dried Guajillo Peppers, slice them open and dispose of the seeds. Add them to a large pot with a lid. Add water, short ribs, bell pepper, onion, tomato, cumin, salt, garlic salt, chicken bouillon, minced garlic, and bay leaves to the pot. Cover with a lid and cook on medium low heat for 3 hours. 

Take pot off the heat and let cool for 20 minutes. Remove the ribs from the pot and set aside. Remove the bay leaves and discard them. Add the rest of the mixture in the pot to a large blender and blend until smooth. Strain the mixture and add to a sauce pan. 

Shred the meat off the bones and discard the bones. 

Get a frying pan heated with 2 TBSP of oil, dip a corn tortilla in the sauce mixture, making sure both sides get dipped, shake off excess, add to the frying pan and quickly add a little meat and cheese to one side of the tortilla and then flip the empty side over top of the meat and cheese. Fry each side for 3 minutes or until crispy. Each time you add a tortilla to the pan add a little more oil. Repeat steps for all tortillas. 

Serve with a small bowl of the sauce for dipping the tacos. Squeeze a little lime on the tacos before eating. 

I added some lime juice to my sauce before I dipped my tacos and that was really good. Let me know if you've ever had these tacos or if you plan on making them.