Birria Tacos with Beef Chuck Short Rib
This dish combines slow-cooked beef chuck short rib with a rich, flavorful birria marinade. Smoking the meat before braising creates a tender, melt-in-your-mouth filling for crispy tacos, served with a savory consommé and fresh toppings.
View recipe6-8 people
Time: 5-7 hours
Difficulty: hard
Meat
- 2.5 kg beef chuck short rib (basse côte)
- 2 tbsp olive oil
Marinade / Birria Sauce
- 5 dried guajillo chilies
- 2 dried ancho chilies
- 2 chipotle peppers in adobo
- 1 large onion
- 8 cloves garlic
- 2 tomatoes
- 500 ml beef stock
- 2 tbsp apple cider vinegar
- Juice of 1 lime
Spices
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- ½ tsp ground cloves
- 2 bay leaves
- Black pepper
- Salt
1. Marinate
Lightly toast the dried chilies in a dry skillet, then soak them in hot water for 15 minutes. Meanwhile, roast the onion, garlic, and tomatoes. Blend them with the beef stock, chipotle peppers, vinegar, lime juice, and spices until smooth. Trim away any tough pieces of fat and silver skin from the beef, leaving most of the fat intact. Coat the meat completely with the marinade and refrigerate overnight, or for at least one night.
2. Smoke
Prepare the barbecue for indirect cooking at 110–120°C (230–250°F) using oak, hickory, or cherry wood. Place the marinated beef directly on the grill and smoke for 2–3 hours, until a deep, dark bark has formed. The internal temperature is not important at this stage.
3. Braise
Transfer the beef to a cast-iron Dutch oven with the remaining marinade and 500 ml of beef stock. Optionally add half a cinnamon stick and a few extra bay leaves. Cover and cook for 3–4 hours at approximately 150°C (300°F), either on the barbecue or in the oven, until the meat falls apart easily. Shred the beef and mix it with a few spoonfuls of the braising liquid.
4. Consommé
Strain the cooking liquid, keeping some of the fat, as this gives birria its signature richness. Season the consommé with salt and lime juice and serve as a dipping sauce.
5. Tacos
Use small corn tortillas. Dip each tortilla briefly into the fat from the consommé, then toast it on a hot griddle or plancha. Fill with the shredded beef and, if desired, grated young cheddar or mozzarella. Fold the tortillas in half and cook until golden brown and crispy on both sides.
6. Serve
Top the tacos with finely diced white onion, fresh cilantro, pickled red onion, and thinly sliced jalapeños. Serve with lime wedges for a fresh finishing touch.
