Birria Tacos Guga

Updated at: Thu, 17 Aug 2023 09:45:15 GMT

Step 1

1 Begin making the marinade by using a mortar and pestle to pound the garlic cloves and ginger into a paste. Set aside.

Step 2

2 In a medium saute pan over medium heat, heat 1 tablespoon olive oil. Add the onion. Cook until lightly browned, and then add the tomatoes

Step 3

3 While the tomatoes are cooking, heat the remaining 1 tablespoon olive oil in a separate medium saute pan over medium heat. Add the ancho, guajillo, and puya chiles. Saute for 2 minutes or until the color starts to change slightly. (If needed, add 1 to 2 tablespoons water to rehydrate the chiles.)

Step 4

4 Add the garlic-ginger paste to the pan with the chiles. Stir and then

Step 5

add the allspice berries, black pepper, cumin, dried oregano, cinnamon stick, kosher salt, and vinegar. Cook for 2 minutes.

Step 6

5 Combine the ingredients from both pans in a blender. Blend until a smooth paste is formed. Set aside.

Step 7

6 In a large stock pot over high heat, add the short ribs, adobo marinade, and water. Bring to a boil. Once boiling, reduce the heat to medium and bring to a low, rolling boil. Cover and cook for 5 to 6 hours. The short ribs are done when they're falling off the bone. Transfer the cooked short ribs to a separate container, and pull the meat from the bones. Place the meat in a resealable container and discard the bones. Cover and place it in the fridge. Strain the broth into a resealable container. Cover and place in the fridge overnight.

Step 8

7 Remove the meat and broth from the fridge. Use a spoon to remove

Step 9

the adobo fat to a separate container.

Step 10

LET'SDO IT!

Step 11

1 Add the broth to a large pot over medium-low heat.

Step 12

2 Place a large flat-top griddle on the stove top over medium-low heat. Place a large cast-iron skillet on top of the flat-top griddle or over medium heat. Add the reserved adobo fat to the skillet. Let it melt.

Step 13

3 Dunk the tortillas into the melted fat and then place them on the flat-top griddle to fry. Transfer the fried tortillas to a serving platter. (Make sure to fry enough or on high heat to become crispy)

Step 14

4 Place the short rib meat in the cast-iron skillet. Heat until the meat is warmed through,

Step 15

5 Sprinkle a generous amount of cheese on top of a tortilla and then Place a generous portion of meat on one half of the tortilla. Use a spatula to close the tortilla, Repeat with the remaining tortillas.

Step 16

6 Spoon a generous amount of the adobo fat on top of the tacos. (This will help make the tortillas crispy and also change the color to red.)

Step 17

7 Open the tacos and top with a generous pinch of diced onion and a generous pinch of chopped cilantro. Drizzle the red taco sauce and green taco sauce over the top.

Step 18

8 Pour 1 cup of the broth into a cup and serve on the side.

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