Ingredients:

4-5 short ribs with bone

2-3 pound Beef roast ( chuck, round, etc. the more fat the better)

5 dry guajillo peppers stemmed and deseeded

3 dry new Mexico chilis stemmed and deseeded

1-2 tablespoons salt

1/2 white onion

1 tablespoon whole black peppercorns

1 teaspoon cinnamon

1 teaspoon cumin

6 cloves garlic

3 tomatoes

1/2 cup cilantro

3 tablespoons white vinegar

3 tablespoons olive oil

1/2 cup water from chilis

Soft or corn shells ( we like both)

Mexican cheese (queso fresco)

Marinade

1. In a dutch oven or big enough pan add your short ribs. Cut up the roast into pieces and also add that in. Put salt on the meat and mix.
2. Deseed your peppers, then in a sauté pan, sauté the dry peppers and toast them until you start to smell the peppers. About 5 minute’s. Put them in a bowl and add hot water, just enough to cover. You are softening up the peppers.
3. In the same sauté pan add peppercorns, cinnamon, and cumin in. Toast the spices for a few minutes on medium heat, you will start to smell them, set aside. Now cook the tomatoes (rough chop) in the same pan 5 minutes.
4. In a blender add the onion (roughly chopped), cilantro, garlic (whole), toasted spices, vinegar, oil, tomatoes and peppers. Add about 1/2 cup of the pepper water. Blend until smooth.
5. Now, add the blended marinade onto the meat and mix, cover with the lid. Put in the fridge over night or a few hours before cooking.
6. Start the oven to 375 degrees. Put the Dutch oven in the oven (keep it covered), and cook about 4 hours. NO Peaking lol.
7. Once the meat is fork tender, take it out and shred. Put it on another plate. Keep the marinade.

To make fried birria tacos:

8. Now in another sauté pan, heat to medium heat. Dip your shell in the oil that has risen from the cooked marinade. Cook on the pan for a second flip add meat then the cheese. Fold to look like a taco and fry until crispy just a couple minutes then flip and do the other side. Finish the rest and Enjoy! This won’t disappoint you 🙂.