Time: 3 hours 50 minutes
Complexity: average
Servings: 6 - 8

Annatto-braised Birria Short Rib Tacos - a detailed recipe.

Ingredients:

• 1.5 kg beef short ribs
• 5 dried chili peppers, stems and seeds removed
• 5 dried pasilla chili peppers, stemmed and seeded
• 2 dried ancho chili peppers, stemmed and seeded
• 4 medium tomatoes, cut into 4 pieces
• 1 small white onion, cut into 4 pieces
• 4 cloves of garlic
• 12 black peppercorns
• 1 tbsp achiote paste (a paste made from annatto seeds mixed with coconut oil)
• A pinch of cumin seeds
• 12-16 warmed small corn tortillas
• Pickled red onions (see recipe)
• Lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, pasilla pepper, ancho pepper, tomatoes, onions, garlic, black pepper, cumin, vegetable relish, Annatto, tortilla

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Preparation:

Step 1
• Place the ribs in a large, heavy pot. Sprinkle with 3 teaspoons of salt and add water to a level 3 cm above the meat. Bring to a boil over medium heat, skimming off any foam that rises to the surface. Reduce heat to low and simmer until the meat is tender, 2.5 to 3 hours. Transfer the ribs to a cutting board with a slotted spoon and let cool slightly, then remove the meat from the bones. Skim the fat from the broth in the pot; reserve the broth.
Step 2
• Meanwhile, soak the dried chilies in warm water until soft, about 20 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achiote paste, and cumin. Blend until smooth, adding more water as needed.
Step 3
• Combine about 1 cup of the reserved rib broth with the chili mixture, then pour the puree through a fine-mesh sieve into the broth pan. Bring to a boil, then reduce heat and simmer until thickened, about 30 minutes. Add the chopped meat and simmer for another 10 minutes. Season with salt and pepper.
Step 4
• Using tongs, transfer the meat to the flatbreads. Garnish with pickled onions and serve with the remaining broth and lime wedges.
  
  

  Pickled red onions

  
  Combine 1 thinly sliced ​​large red onion, 1/4 cup each vinegar and water, 6 tablespoons sugar, and 1/2 teaspoon each oregano and salt in a large zip-top plastic bag; seal and shake well, then refrigerate for at least 24 hours.

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