Ingredients
Bread Rolls
for the Beef
4 - 6 Bone in short ribs
1 white onion
2 roma tomatoes
5 garlic cloves
3 guajillo chiles
3 ancho chiles
5 chile de arbol
1 tsp oregano
1 tsp cumin
5 whole clove
½ tsp peppercorn
1 cinnamon stick
2 tbsp kosher salt
2 tbsp white vinegar
4 cups beef stock
for the Sliders
Mozzarella
White onion
Cilantro
Lime
Directions
Step 1
To make the beef, let your heavy bottom pot heat up over medium heat. Add a generous amount of oil and sear beef on all side until there is good colour then remove.
Step 2
Destem and deseed your dried chillis. To the pot add your chopped onion, tomatoes, garlic and chillis. Cook for abut 3 minutes.
Step 3
Then add your oregano, cumin, clove, peppercorn and salt. Cook for another 2 minutes stirring occasionally. Then add your water. Transfer to a blender or food processor. Add your vinegar and blend thoroughly.
Step 4
To your pot add your beef broth, then the blended consume. Bring to a simmer then add your beef. Once it is simmering again, set to low heat and cover. Cook for 2-3 hours or until falls apart. Once done, let the beef rest in the liquid for another 30 mintues to one hour. Salt to taste
Step 5
Take your beef out, separate from the bone and shred with two forks.
Step 6
Strain Birria liquid to get out the solids then serve on the side with onion cilantro and lime.
Step 7
Dip bread roll tops in the birria liquid fat.
Step 8
Add bottom of rolls to baking tray them layer beef, onion, cilantro and your cheese. Add top and bake in 325F oven until cheese melts. Make sure not to burn the rolls.
Step 9
Dip in birria liquid. ENJOY.
