Poblanos Birria Tacos
A Mexican dish featuring slow-cooked birria-style short ribs in a rich, spicy sauce, served with tender poblanos and warm tortillas.
Ingredients
- ●1 pound pork short ribs
- ●2 dried ancho chilies
- ●2 large poblanosroasted, peeled, and chopped
- ●1 medium oniondiced
- ●3 cloves garlicminced
- ●2 in adobo sauce chipotle peppers
- ●2 tablespoons tomato paste
- ●1 teaspoon cumin
- ●1 teaspoon oregano
- ●1 teaspoon salt
- ●8-10 corn tortillas
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the short ribs with salt, cumin, and oregano.
- 3
Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Sear the short ribs until browned, about 2-3 minutes per side. Transfer the ribs to a plate and set aside.
- 4
Add the diced onion to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the ancho chilies, chipotle peppers, and tomato paste to the pot. Cook for 1 minute, stirring constantly.
- 7
Add 2 cups of beef broth to the pot and stir to combine.
- 8
Return the short ribs to the pot and bring the mixture to a boil.
- 9
Transfer the pot to the preheated oven and braise the short ribs for 2 1/2 hours, or until tender.
- 10
While the short ribs are braising, roast the poblanos in the oven until charred and blistered, about 20-25 minutes.
- 11
Peel the poblanos and chop them into large pieces.
- 12
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 13
Shred the short ribs with two forks and serve with the roasted poblanos, warm tortillas, and your favorite toppings.