Chipotle Short Rib Birria Tacos
Chipotle Short Rib Birria Tacos. Our first time trying these saucy cheesy Birria tacos did not disappoint. The short ribs are done in the slow cooker with lots of spices and chipotle chilies in adobo. The tortillas are dipped in all that sauce and fried with the cheese and short ribs. And finally we topped them with street corn and paired them with adobo crema. One word…addicting !!
Ok so now that we’ve finally tried them…we’re addicted. These Birria tacos are the perfect taco tuesday dinner. They are so crispy and saucy and cheesy…all the good things. And I mean the sauce is really what makes them so you could use any type of meat and these would be good. We used short ribs but any kind of beef or chicken or pork would also be delicious.
The key is dunking the tortillas in the sauce and frying them until they’re crispy and crunchy on the outside but the cheesy is melty and gooey on the inside. They would be good if you just stopped there, but we had to add some additional goodness. We topped these with a street corn salsa and paired them with an chipotle adobo Crema.
Basically the street corn is the perfect fresh addition to these as a topping and the Crema is a mix of sour cream and the sauce from the slow cooker. I mean all just so good. Like I said I think we are officially addicted and I can’t believe it took us this long to try these.
Well another day down this week which means one day closer to the weekend !! I can’t wait to get back down the shore. I am staying all next week too so it will be a nice long stay. We of course are already talking weekend eats, so stay tuned as always !!
Ingredients
3 - 4 pounds boneless short ribs
4 tablespoons canola oil; divided
salt and pepper
5 chipotle chilies in adobo
1 ancho Chile; seeds removed
1 Chile diarbol
1 small red onion; chopped
2 garlic cloves; chopped
1 (14.5 ounce) can fire roasted tomatoes
2 tablespoons apple cider vinegar
1 quart beef stock
1 tablespoon cumin
1 tablespoon dried oregano
3 bay leaves
1 teaspoon smoked paprika
corn or flour tortillas
lime wegdes
2 cups shredded oaxocan cheese
For the Street Corn
1/2 cup sour cream
1/4 cup mayonnaise
juice of 1 lime
4 ears corns; roasted and kernels removed
2 tablespoons scallions; sliced
1 teaspoon chipotle chili powder
1/2 cup cojita
salt and pepper
For the Adobo Crema
1 cup sour cream
juice of 1 lime
salt and pepper
2 tablespoons birria sauce
Directions
Heat 2 tablespoons of the canola oil in the insert of a slow cooker. Salt and pepper the short ribs and add to the inset. Sear for 5 - 7 minutes on each side until golden brown. Add the chipotle chilies in adobo, the ancho Chile, Chile diarbol, red onion, garlic, fire roasted tomatoes, apple cider vinegar, beef stock, cumin, oregano, bay leaves, and paprika.
Cook on low setting for 8 hours. Remove the beef, set on a large platter, and shred. Remove the bay leaves. Using an immersion blender, blend the sauce until smooth and transfer to a pot. Add 1 cup of sauce to the shredded beef and toss.
Add the remaining 2 tablespoons of canola oil to frying pan. Dip each tortilla into the sauce to coat completely and add to the frying pan. Top with cheese and shredded beef. When the tortilla bubbles, fold it over to make a taco. Fry until crispy. Continue with remaining ingredients.
Make the street cream. In a small bowl, combine the sour cream, mayonnaise, juice of 1 lime, salt, and pepper. In a separate bowl, combine the corn, green onions, chili powder, and cojita. Add the cream sauce to the corn, a little at a time, until creamy. Season with salt and pepper.
Make the adobo Crema. In a small bowl, add the sour cream, lime juice, salt, pepper, and Birria sauce. Stir to combine.
Serve tacos topped with street corn and alongside Crema.
