Ingredients
2 - 3 lbs beef short ribs
8 - 10 tortillas
2 cups mozzarella cheese
⅓ cup fresh cilantro, diced
4 cups beef stock
1 can fire roasted tomatoes
2 tbsp tomato paste
1 large yellow onion
4 Roma tomatoes
6 cloves garlic
1 tbsp cumin
1 tbsp oregano
1 tbsp chili powder
1 tsp coriander
1 tbsp salt
2 tsp black pepper
Directions
Step 1
Place your beef ribs into a large bowl and drizzle with a little olive oil. Cover with spices, salt and pepper and massage until coated.
1 tbsp cumin
1 tbsp oregano
1 tbsp chili powder
1 tsp coriander
1 tbsp salt
2 tsp black pepper
Step 2
Heat a large stock pot or Dutch oven over medium heat. Sear your beef ribs, taking care lot to crowd the pan. Remove from pot and set aside once done.
Step 3
With a little more olive oil, add your onion and sauté until softened. Add in garlic and cook until fragrant. Add in stock, roasted tomatoes, tomato paste, fresh tomatoes and bring to a simmer.
Step 4
Once simmering, reduce heat to low and add your beef ribs. I like to add a little salt to my desired taste, then cover and let cook for 2-3 hours until fork tender and they shred easily. NOTE: Could also do this in the oven or a slow cooker.
Step 5
Once meat is done remove from heat and set aside. Remove beef from pot and place in a large bowl to shred.
Step 6
Preheat a large nonstick pan to medium low heat. Dunk your tortillas in the Birria sauce and then lay flat on the nonstick pan. Top entire tortilla with cheese, half of the tortilla with shredded beef and fresh cilantro. Let cook for a minute, then fold other half of the tortilla over the top, pressing down.
Step 7
Once browned on one slide, flip over to crisp up the other side, cooking for another minute or two. Remove once done and set aside. Repeat with remaining tortillas. Use Birria sauce to dip into. Enjoy!
