BIRRIA Tacos Sous Vide, Best thing I ever made PERIOD!

Step 1

Start by searing your short ribs with a flamethrower to get a nice sear on them. Now to make your marinade, get your chilies and remove the seeds and add them to a pan with boiling water to re-hydrate them for about 4-5 minutes.

Step 2

Once done add the chilies into a blender along with 1 cup of the chili water, 6 tomatoes, 1 white onion, 1 chicken bouillon, 1 tbsp of cinnamon, 1 tbsp of garlic powder, 4 tbsp of brown sugar, the juice of 1 lime and salt and freshly ground pepper. Blend everything well and your birria marinade is done.

Step 3

In a bowl add 1 tsp of garlic powder, 3 tsp of smoked paprika, 3 tsp of brown sugar, 1 tsp of black pepper, 1 tsp of freeze dried oregano, 2 guarillo chilies and 1 chicken bouillon. Into a pan add 1 cup of canola oil and keep it at 300°F.

step 4

Fry up your chilies for about 3-4 minutes and then remove them from the oil. Then add your spices to the oil and let them simmer for at least 5 minutes. Then strain the oil into a bowl and your seasoned oil is done.

Step 5

Add your short ribs and some bone marrow into a vacuum bag along with that marinade and cook them sous vide @185°F / 85°C for 24 hours. Once the short ribs are done, take them out of the bag and remove the bones but do not discard the juices.

Step 6

Get your tortillas and dunk them in your seasoned oil to fry them up in a cast iron pan. While frying them add some of the meat into it with some cheese and onions.

Step 7

Now all that's left is to serve them up with a cup of the juices on the side to dunk the tacos in and enjoy your BIRRIA TACOS!