Pour marinade over meat cover and refrigerate overnight.
Puree in a food processor or blender the tomatoes, chipotle peppers and guajillo paste.
Heat oil in braising pot over medium heat and add onion and garlic to pot cook for 3-4 minutes.
Remove meat from marinade and add to the pot along with pureed tomato mixture. Pour in water.
To the pot add ancho, salt, pepper, clove, bay leaves, oregano, thyme, cumin, and cinnamon. Cover the pot with a sheet pan or foil and simmer for 3-4 hours until meat falls apart with a fork.
Remove meat from liquid and shred with a fork. Reserve the braising liquid which will be served for dipping.
Dip tortillas in braising liquid to turn red color. Be careful not to soak then just a quick dip then fill with shredded beef top.
Finish with a sprinkle of cheese, diced onion, and cilantro. Serve with the side of braising liquid for dipping along with a charred lime.
Ingredients
4 lbs Piancone® Epicureo Veal, Short Ribs, cut into cubes
1 qt Contigo® birria marinade, (see recipe below)
2 dozen Contigo® Tortilla(s), Corn
6 ea Peak Fresh Produce® Lime(s), cut in half and charred for garnish
2 cups Peak Fresh Produce® Onion(s), White, small dice for topping
1/4 cup Peak Fresh Produce® Cilantro, chopped for topping
2 cups Corazo® Tres Amigos Blanco, feather shredded
2 cups water
1 1/2 qt Contigo® whole peeled tomatoes
1/2 cup Contigo® chipotle peppers
4 tbsp ancho chili powder
4 tbsp guajillo chili paste
2 ea Peak Fresh Produce® Onion(s), Yellow, small dice
2 tbsp Roma® Cumin, Ground
1 tsp Roma® Cinnamon, Ground
4 ea Roma® Bay Leaves
1 tsp Magellan® Dry Thyme
1 tsp Roma® Oregano, dry
2 tbsp Roma Garlic, minced
3 ea cloves, whole
2 tbsp Roma® Oil, Olive
1/4 tsp Magellan® sea salt
1/4 tsp Magellan® Black Pepper, ground
Contigo® Birria Marinade
Directions
Place ingredients in a food processor or blender and puree.
Ingredients
2 cups water
2 cups Contigo® whole peeled tomatoes
3 tbsp Contigo® chipotle peppers
1/2 ea Peak Fresh Produce® Onion(s), Yellow, chopped and peeled
