Beef Birria Tacos with French Twist
A fusion of French and Mexican flavors, these tacos feature tender beef short ribs slow-cooked in a rich birria sauce, served with a side of warm, crispy baguette slices.
Ingredients
- ●1.5 pounds beef short ribs
- ●2 tablespoons birria spice blend
- ●1 large onion, diced
- ●3 cloves garlic, minced
- ●1 cup beef broth
- ●1/2 cup red wine
- ●2 tablespoons tomato paste
- ●2 chipotle peppers in adobo sauce
- ●1/4 cup fresh cilantro
- ●4-6 crusty baguette slices
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the short ribs with birria spice blend.
- 3
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 4
Sear the short ribs until browned on all sides, about 5 minutes.
- 5
Remove the ribs from the pot and set aside.
- 6
Reduce heat to medium and add more oil if necessary.
- 7
Soften the onion and cook until translucent, about 5 minutes.
- 8
Add garlic and cook for 1 minute.
- 9
Add the beef broth, red wine, tomato paste, and chipotle peppers.
- 10
Return the short ribs to the pot and cover with a lid.
- 11
Transfer the pot to the preheated oven and braise for 2 1/2 hours or until the meat is tender.
- 12
Shred the meat with two forks and season with salt and pepper.
- 13
Warm the baguette slices in the oven for 5-7 minutes.
- 14
Assemble the tacos by placing a few pieces of the shredded beef onto a toasted baguette slice.
- 15
Garnish with fresh cilantro and serve immediately.