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Steam-Baked Birria Tacos

Name: Steam-Baked Birria Tacos
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Ingredients: 5 of dried guajillo chiles; 5 of dried cascabel chiles; 0 of Water; 2 of white onions, chopped, divided, plus more for garnish; 22 cloves of garlic, peeled, divided; 3 oz of chipotle chiles in adobo sauce; 4 of bay leaves, divided; 3 Tbsp of white distilled vinegar; 1 Tbsp of kosher salt, divided, plus more to taste; 2 tsp of ground ginger; 2 tsp of dried Mexican oregano; 2 tsp of ground cumin; 2 tsp of ground cinnamon; 1 tsp of freshly ground black pepper; 0.5 tsp of ground cloves; 4 lb of English-cut bone-in short ribs; 1 stick of cinnamon; 0 of Corn tortillas; 0 of Vegetable oil, for frying; 0 of Shredded Oaxaca or low-moisture mozzarella cheese; 0 of Chopped fresh cilantro, for garnish (optional); 0 of Lime wedges, for garnish (optional)

Sharee

October 19, 2021

These birria tacos are made with short ribs cooked until fall-off-the-bone tender in a chile- and spice-filled sauce. The steam in the Anova Precision Oven helps to cook the ribs perfectly. After the ribs are cooked, the meat is shredded to make cheesy fried tacos.

Serves

Prep Time

00:25

Cook Time

02:45

4.2 (5)

310

Ingredients

dried guajillo chiles

dried cascabel chiles

Water

white onions, chopped, divided, plus more for garnish

22 cloves

garlic, peeled, divided

3 oz

chipotle chiles in adobo sauce

bay leaves, divided

3 Tbsp

white distilled vinegar

1 Tbsp

kosher salt, divided, plus more to taste

2 tsp

ground ginger

2 tsp

dried Mexican oregano

2 tsp

ground cumin

2 tsp

ground cinnamon

1 tsp

freshly ground black pepper

½ tsp

ground cloves

4 lb

English-cut bone-in short ribs

1 stick

cinnamon

Corn tortillas

Vegetable oil, for frying

Shredded Oaxaca or low-moisture mozzarella cheese

Chopped fresh cilantro, for garnish (optional)

Lime wedges, for garnish (optional)

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

2. Prepare the Chiles

Cut off the stems and shake the seeds out of the guajillo and cascabel chiles. Transfer to a pot of hot water and let soak until softened, about 20 minutes.

3. Make Sauce

Drain the chiles and transfer to a blender. Add 1 cup water, 1 onion, 15 cloves garlic, chipotles, vinegar, 2 teaspoons salt, 3 bay leaves, ginger, oregano, cumin, cinnamon, pepper, and cloves. Blend until smooth.

4. Season Short Ribs

Season the short ribs with the remaining teaspoon of salt. Transfer to a deep baking dish that will hold all of the ribs in a single layer.

5. Add Sauce

Add half of the sauce to the baking dish, along with 1/2 cup water, remaining onion, remaining garlic, remaining bay leaf, and the cinnamon stick. Stir to combine, making sure the ribs are evenly coated with the sauce.

6. Cook

Rack

Transfer to the oven and cook until the ribs are fall-off-the-bone tender, 2 1/2 hours. Remove from the oven and let rest until cool enough to handle.

Sous Vide Mode: Off

Steam: 50%

Temp: 300°F

Heat: Rear

02:30 Timer

7. Shred

Remove the meat from the bones and use two forks to shred into bite-size pieces. Transfer any drippings that remain in the baking dish to a shallow bowl.

8. Finish Sauce

Add the remaining chile sauce to the bowl with the drippings. Add additional water if the sauce is too thin for dipping tortillas. Season to taste with salt.

9. Coat Tortillas

Dip the tortillas one at a time into the sauce to coat on both sides.

10. Assemble Tacos

Heat a thin layer of oil in a well-seasoned cast iron or nonstick skillet over medium-high heat. Add as many sauced tortillas as can fit. Top with the short ribs and cheese.

11. Fry and Fold

Let cook for 1 minute. Fold over the tacos and continue to cook, flipping if needed, until the cheese is melted and the tortilla is crisp, about 1 more minute.

12. Serve

Transfer to a serving plate and garnish with chopped onion, cilantro, and lime wedges. Serve with the remaining sauce on the side.