Birria Tacos

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Ingredients

• Pine Street Market Beef Short Rib

• Lane’s Fiesta Rub

• Guajillo and Pasilla chiles

• Fire Roasted Tomatoes

• Chicken Broth

• Sweet Onion

• Garlic

• Apple Cider Vinegar

• Mexican Oregano

• Chipotles in Adobo

• Cabot Cheese Grated Pepper Jack

• Flour Tortillas

• Cilantro

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Cook

Base recipe from @thecookingguy: https://www.thecookingguy.com/cookbook/https/youtube/rexifmidtru?rq=birria

1. We started by deboning the short ribs, cutting them into cubes, coating them with Duck Fat Spray and Fiesta Rub, and smoking them on the Traeger (running at 180°) for ~1.5 hours.

2. While the short ribs were smoking, we make the sauce by rehydrating the Guajillo and Pasilla chiles in some boiling Chicken Broth and blending them with the fire roasted tomatoes, Chipotles, Mexican Oregano, and more Fiesta rub in the Vitamix until smooth.

3. In the Pampered Chef Dutch Oven, we soften the diced onion with some of the small pieces of smoked short rib and a little Avocado Oil. Once soften, we added the minced garlic, cooked for a few minutes, then deglazed with some Apple Cider Vinegar. 

4. After letting that reduce, we added all the short rib and covered it with the sauce.

5. The Dutch Oven went on the Traeger, running at 350°, until the short ribs were falling apart, ~3 hours.

6. We built the tacos in a cast iron skillet by dipping the tortillas in the Birria confit, browning them slightly, then adding the cheese and Birria, folding the tacos in half and toasting each side until the cheese was melty and the tortilla was crispy.    

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Tools

• Grill: Traeger Grills Heartland 20

• Board: The Bull’s Black Olive

• Knife: Messermeister Custom 8” Chef’s Knife