Place all the birria ingredients into a large pot. Bring to a boil over high then turn it down to medium-low heat. Cover and simmer for 2-3 hours, stirring occasionally, until the beef short ribs are fork-tender.
500 g Beef Short Ribs, 2 medium Carrots, 1 whole Garlic Bulb (skin-on), 1 large White Onion, 1.5 tbsp Chipotle Paste, 1 L Beef Stock, 1 tsp Cumin Powder, 1½ tsp Smoked Paprika, 2 tsp Oregano, Salt & Black Pepper, 2 pieces Bay Leaves
Take the beef short ribs out of the pot and discard the cartilage. Use a fork to pull & shred the meat. Set the pulled meat aside and save the remaining broth in the pot for the consomme.
Assembling the tacos
Heat a non-stick pan over medium heat. Dip the tortilla into the broth and place it onto the pan.
10 Tortilla
Top the tortilla with cheese, meat, jalapeno slices (if using) and a sprinkle of chopped onions (optional).
Shredded Cheese, Jalapenos (optional)
Fold the tortilla. Cook until the cheese has melted and the tortilla has lightly crisped up on both sides.
Repeat with all the remaining tacos.*
Prepare the consomme
Season the remaining broth with salt & black pepper according to your taste.
Place chopped onions and fresh coriander leaves in a small bowl.
Fresh Coriander Leaves, White Onions
Remove any solids from the remaining broth and pour the liquid into the bowl.
Serve it along with the tacos for dipping.
Notes
By keeping the garlic skin on, it imparts extra flavour into the stew
Soaking the dried chillies beforehand helps to release more flavours
To keep the tacos warm after cooking, simply keep them on an oven tray and place them in the oven set at around 60°C