I know the quesabirria taco trend is what’s hot in the food truck streets right now, but I’m partial to birria tacos. Maybe I’m old school, but birria on its own is super filling. Adapted from Food & Wine, these birria tacos are rich and tender, thanks to a combination of chuck roast and short ribs. Making these tacos is time-consuming (it’s best to start the day before), but they’re well worth it.
For the adobo:
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
4 dried cascabel (or more guajillo) chiles, stemmed and seeded
1 large white onion, cut into 1-inch wedges
10 garlic cloves
2 tablespoons roughly chopped peeled fresh ginger
8 cups water, divided
2 tablespoons white vinegar
1 teaspoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 thyme sprigs
3 dried bay leaves
For the tacos:
1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)
2 pounds English-cut beef short ribs (about 3 ribs)
2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
8 cups water
1 cup chopped white onion, rinsed
1/3 cup chopped fresh cilantro
Vegetable oil, for greasing
16-20 packaged corn tortillas
Lime wedges, for serving
1. Make the adobo: Heat a cast-iron skillet over medium. Add chiles to skillet; cook, stirring occasionally, until fragrant, 4 to 5 minutes. Transfer chiles to a large saucepan; add onion, garlic, ginger, and 6 cups water. Bring to a boil over medium-high. Cook, uncovered, stirring occasionally, until chiles are softened, about 8 minutes. Drain chile mixture; discard cooking liquid.
2. Combine chile mixture, vinegar, salt, black pepper, oregano, cumin, cinnamon, cloves, thyme, bay leaves, and remaining 2 cups water in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 45 seconds. Let cool to room temperature. Cover and chill until ready to use.
3. Make the tacos: Sprinkle chuck roast and short ribs all over with 2 teaspoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.
4. Preheat oven to 300F degrees. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.
5. Remove chuck roast and short ribs from braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Return broth in Dutch oven to heat over medium, and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste. Shred meat; discard bones. Toss meat with 1 1/2 cups of the broth.
6. Stir together onion and cilantro in a small bowl; set aside.
7. Heat a large nonstick electric griddle to 400°F or a large cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack 2 tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip 1 tortilla per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.
8. Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.