"Chicago Beef" Birria Tacos
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 1 day 2 hr 15 min (includes pickling time)
- Active: 1 hr 10 min
Ingredients
"Chicago Beef" Birria:
2 tablespoons vegetable oil
3 pounds boneless beef short ribs, trimmed and cut into large chunks
Kosher salt
1 teaspoon freshly ground black pepper
One 12-ounce jar pepperoncini
2 cups beef broth
2 teaspoons garlic powder
2 teaspoons ground mustard
2 teaspoons oregano
2 teaspoons dried thyme
1 teaspoon smoked paprika
1 teaspoon crushed red pepper flakes
1 teaspoon celery salt
1 teaspoon ground fennel seed
6 cloves garlic, minced
2 bay leaves
1 onion, sliced thin
Tacos:
1 dozen corn tortillas
1 pound provolone, shredded
Giardiniera, recipe follows
1/2 cup chopped fresh parsley
Horseradish Sauce, recipe follows
Giardiniera:
2 carrots, sliced
2 stalks celery, sliced
1 small head cauliflower, cut into small florets
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
4 cloves garlic, crushed
1 small onion, sliced
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
Horseradish Sauce:
1/2 cup sour cream, or more as needed
1/2 cup mayonnaise
1/4 cup prepared horseradish, or more as needed
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- For the "Chicago Beef" birria: In a pressure cooker, heat the vegetable oil over medium-high heat. Sprinkle the beef on all sides with salt and pepper. Add the beef to the pressure cooker and cook until browned on all sides, about 5 minutes.
- Add the pepperoncini, beef broth, garlic powder, ground mustard, oregano, thyme, smoked paprika, red pepper flakes, celery salt, fennel seed, garlic, bay leaves and onion. Stir to combine.
- Secure the lid of the pressure cooker and cook on high pressure for 45 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Using a slotted spoon, remove the beef from the pressure cooker and shred it with two forks.
- Reduce the remaining braising liquid over medium heat.
- For the tacos: Dip the corn tortillas into the beef broth, then fill with the beef and shredded cheese. Place in a skillet over medium heat until crispy and slightly toasted.
- Add a spoonful of Giardiniera, chopped parsley and a drizzle of Horseradish Sauce.
- Serve the tacos with a side of warm jus for dipping.
Giardiniera:
- In a large bowl, combine the carrots, celery, cauliflower, red and yellow bell peppers, garlic and onion.
- In a small saucepan, combine the white vinegar, salt, sugar, oregano, red pepper flakes, black pepper and 1 cup water. Bring to a boil and stir until the sugar and salt are dissolved.
- Pour the vinegar mixture over the vegetables and stir to combine.
- Transfer the mixture to a quart-sized jar and press down with a spoon to pack the vegetables.
- Cover the jar tightly with a lid and refrigerate for at least 24 hours before serving.
Horseradish Sauce:
- In a small mixing bowl, whisk together the sour cream, mayonnaise, horseradish, Dijon mustard, vinegar, salt and pepper until well combined.
- Taste the sauce and adjust the seasonings as needed, adding more horseradish for a spicier flavor or more sour cream for a milder flavor.
- Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- Stir the sauce again before serving.