Beef short rib birria tacos with black beans and chipotle jus

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Nud Dudhia serves up an incredible beef short rib birria recipe, borrowing all the flavours of this Mexican stew for a special dinner party dish. Shred the meat at the table and serve as tacos with some marjoram-infused black beans, fresh lime and plenty of coriander.

First published in 2017




Beef short rib birria

Black beans

To serve


To begin, cover the short ribs in salt and set aside
Heat 1 tablespoon of oil or lard in a frying pan over a medium heat and when hot, add the short ribs. You want to sear the ribs on all sides to obtain a deeply caramelised surface
Heat another tablespoon of oil or lard in an ovenproof casserole dish. Once hot, add the onions and leeks and cook down for 5 minutes. Add the garlic, cook for 3–4 minutes then add the soy sauce, ketchup, brown sugar, cayenne pepper, star anise, chipotles, mushrooms and beer
Cook uncovered for 30 minutes over a low heat, then add the short ribs to the pot. If there seems to be too little liquid to cover the ribs, add some water
Preheat the oven to 180°C/gas mark 4
Place the lid on the casserole dish and cook the short ribs for 3–4 hours. You’ll know when the ribs are cooked when you can take a teaspoon and scoop some meat off the ribs
Remove from the oven and allow to cool. Once cool, transfer the ribs to a tray and place the casserole back over a medium heat to reduce the sauce for another 20 minutes or so to make the glaze – you’re looking for a sauce that will thickly coat the back of a spoon
Add the beans, marjoram and chicken stock to a small pan and bring to a gentle boil. Continue to boil for 10 minutes, stirring every now and then to avoid sticking. Transfer to a bowl a sprinkle with the sesame seeds
Meanwhile, warm up some tortillas using a dry pan and wrap in a moist tea towel to keep warm
When the glaze is ready, return the ribs to the sauce, rib-side down, and serve in the dish
Place all the elements on the table and dig in, building each taco with some black beans sprinkled sliced short rib, coriander and a squeeze of lime
First published in 2017

Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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