Birria Tacos Recipe Kit Recipe

About this recipe

Indulge in the rich and flavorful world of Mexican cuisine with our Birria Tacos Kit! This kit includes everything you need to create tender, slow-cooked beef short ribs infused with a smoky, spicy chile sauce. Served on warm corn tortillas and topped with tangy pickled onions and lime wedges, these tacos are a feast for the senses. Perfect for dinner or a weekend treat, this kit brings authentic flavors to your table with easy-to-follow instructions. Order now on the AnyFeast app or website and savor the taste of Mexico at home! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Garlic
• 500 g Onion
• 100 g Lemon
• - Baby Tomatoes
• - Dry Red Chillies
• - Tortilla Wraps
• 10 g Oregano Seasoning
• 200 g Table Salt
• 190 ml White Cooking Vinegar
• 50 g Cumin Powder
• 500 g Sugar
• 100 g Black Pepper Powder

Instructions

1. 1. Prepare the pickled red onions at least 24 hours in advance: Mix 1 thinly sliced large red onion, 3/4 cup white cooking vinegar, 3/4 cup water, 6 tablespoons sugar, 1/2 teaspoon crumbled oregano, and 1/2 teaspoon table salt in a large resealable plastic bag. Seal the bag, shake well, and refrigerate for at least 24 hours.
2. 2. Place the short ribs in a large heavy pot and season with 3 teaspoons of table salt. Cover with water by about 1 inch.
3. 3. Bring the pot to a boil over medium heat, skimming any foam from the surface.
4. 4. Reduce the heat to low and simmer until the meat is tender, about 2 hours and 30 minutes to 3 hours.
5. 5. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. Shred the meat from the bone and set aside.
6. 6. Skim the fat off the broth in the pot and reserve the broth for later use.
7. 7. Meanwhile, soak the dry red chillies in warm water until soft, about 30 minutes.
8. 8. Drain the soaked chillies and transfer them to a blender. Add the baby tomatoes, onion, garlic, black pepper powder, cumin powder, and oregano. Blend until smooth, adding water if necessary to achieve the desired consistency.
9. 9. Mix about 1 cup of the reserved broth into the chile puree, then pour the puree through a fine-mesh sieve into the pot of broth.
10. 10. Bring the pot to a boil, then reduce to a simmer and cook until the mixture thickens, about 30 minutes.
11. 11. Add the shredded meat to the pot and simmer for an additional 10 minutes.
12. 12. Season the mixture with table salt and black pepper powder to taste.
13. 13. Warm the tortilla wraps in a skillet or oven.
14. 14. Use tongs to divide the meat mixture among the tortilla wraps.
15. 15. Top each taco with pickled red onions and a squeeze of fresh lemon juice.
16. 16. Serve the tacos with the remaining cooking liquid as a dipping sauce and lemon wedges on the side.