Tacos with Birria ribs stewed with pasta annatto

Tacos with Birria ribs stewed with annatto paste – detailed cooking recipe. Share with friends: Dish Photography: Andrew McCall Time: 3 hours. 50 minutes Complexity: Servings Per Container: 6 – 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1.5 kg short beef ribs
• 5 dried chili peppers without stem and seeds
• 5 dried pasilla chilli without stem and seeds
• 2 dried chili peppers without stem and seeds
• 4 medium tomatoes, cut into 4 parts
• 1 small white onion, cut into 4 pieces
• 4 cloves of garlic
• 12 peas of black pepper
• 1 tbsp. l aciote paste (paste from annatto seeds mixed with coconut oil)
• A pinch of zira seeds
• 12-16 warmed small tortilla corn tortillas
• Pickled red onions (see recipe)
• Lime wedges for serving

Recipes with similar ingredients: beef, pasilla pepper, pepper ancho, tomatoes, onions, garlic, black pepper, cumin, vegetable relish, Annato, tortilla

Recipe preparation:

1. Put the ribs in a large heavy saucepan. Pour 3 tsp. salt and fill with water so that its level is 3 cm higher than meat. Bring to a boil over medium heat, removing foam from the surface. Turn the fire to a slow and simmer until the meat becomes soft, 2.5-3 hours. Lay the ribs on a cutting board with skimmers and let it cool a little, then separate the meat from the bones. Remove the fat from the broth in a pan; leave the broth.
2. Meanwhile, soak the dried chilies in warm water until they are will become soft, about 20 minutes. Dry and shift to blender add tomatoes, onions, garlic, peas, pasta achiote and zira, whisk until smooth, adding water over necessary.
3. Mix about 1 tbsp. chili stock left over from ribs mixture, then pour the mashed potatoes through a fine sieve into a saucepan broth. Bring to a boil, then turn off the fire and slowly boil until thick, about 30 minutes. Add chopped meat and simmer at a slow boil for another 10 minutes. Salt and pepper.
4. Use the tongs to spread the meat into tortillas. Decorate pickled onions; serve with remaining broth and slices lime.
   

   Pickled Red Onions

   Mix 1 thinly chopped large red onion, 0.75 tbsp each. vinegar and water, 6 tbsp. l sugar and 0.5 tsp. oregano and salt in a large plastic bag with a clasp; close and shake then refrigerate for at least 24 hours.