Birria Tacos with Consomé

• 2 lb tomato
• sweet onion, large
• 20 garlic
• 1 tbsp ginger paste
• 5 dried ancho chile
• 5 dried guajillo chile
• 5 dried arbol chile
• 1 tbsp allspice
• 1 tbsp black pepper
• 1 tbsp cumin
• 1 tbsp oregano
• ½ stick cinnamon stick
• 3 tbsp salt
• ¼ cup apple cider vinegar
• 2 l water
• 3 lb short rib, bone-in, cut into strips
• corn tortilla, for serving
• Mexican cheese, shredded, or mozzarella
• cilantro, chopped, for serving
• onion, chopped, for serving

Preparation

1. Step 1

   2:31
   Using a mortar and pestle, crush the garlic cloves. Add the ginger paste and pound until combined into a paste.
2. Step 2

   2:44
   Heat a little oil in a pan. Add the sweet onion and cook, stirring, until it gets some color. Add the tomatoes and cook for about 3 minutes.
3. Step 3

   3:03
   In a separate pan with a little oil, lightly toast the dried ancho, guajillo, and arbol chiles for about 1 minute without burning them.
4. Step 4

   3:11
   Add the toasted chiles to the pan with the tomatoes and onions. Add the garlic-ginger paste, oregano, cumin, black pepper, apple cider vinegar, half a cinnamon stick, and salt. Mix well. Add water and cook over medium-high heat for about 5 minutes to rehydrate the chiles.
5. Step 5

   3:34
   Transfer the mixture to a blender and blend on high until smooth. This is the birria marinade.
6. Step 6

   3:43
   Trim excess fat from the short ribs if desired and cut the meat into strips. Place the short ribs in a large pot. Pour the marinade over the meat and add additional water. Bring to a boil, then cover and simmer for 3 hours or until the meat is completely tender.
7. Step 7

   5:12
   Remove the meat from the broth. Strain the consomé well to make it clean. Reserve the fat that rises to the top after refrigerating overnight. Shred or finely chop the meat, discarding bones and unrendered fat. Refrigerate the chopped meat and consomé overnight for best flavor.
8. Step 8

   7:12
   The next day, skim the solidified fat from the top of the consomé. Warm the chopped meat in some of the consomé to concentrate flavors. Heat the reserved fat in a skillet or griddle over medium heat. Dip corn tortillas in the fat, add shredded Mexican cheese and chopped meat, fold like a quesadilla, and cook until crisp, flipping as needed. Serve with chopped onion and cilantro on top, a cup of warm consomé for dipping, and optional salsas.