Ep. 24 | Vindaloo Birria Beef Short Ribs Tacos with Naan-Style Tortillas

Vindaloo Birria Beef Short Ribs Tacos with Naan-Style Tortillas

Ingredients:

Vindaloo Birria Beef Short Ribs:

• 3 lbs beef short ribs, bone-in
• 10-12 dried Kashmiri red chilies (soaked in warm water)
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 5 garlic cloves
• 1-inch piece of ginger
• 2 tbsp white wine vinegar
• 1 tsp turmeric powder
• 1 tsp sugar
• Salt and pepper to taste
• 2 tbsp ghee
• 8 cups beef stock
• 4 bay leaves
• 2 cinnamon sticks
• 6 cloves
• 2 star anise

Naan-Style Tortillas:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup plain yogurt
• 2 tbsp melted ghee (clarified butter)
• Water, as needed
• Butter, for brushing

Additional Fillings:

• 200g Oaxaca cheese, shredded
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped fresh cilantro (coriander leaves)

Instructions:

Vindaloo Birria Beef Short Ribs:

1. Season the beef short ribs thoroughly with salt and pepper.
2. In a large pot or Dutch oven, heat the ghee over medium-high heat. Once hot, add the beef short ribs and brown on all sides. Remove and set aside.
3. In the same pot, toast the mustard seeds, cumin seeds, and fenugreek seeds until fragrant.
4. Blend the soaked Kashmiri red chilies, garlic, ginger, vinegar, turmeric, sugar, and some salt into a smooth paste.
5. Add this paste to the pot and sauté for 2-3 minutes until fragrant.
6. Return the browned beef short ribs to the pot. Add beef stock, bay leaves, cinnamon sticks, cloves, and star anise.
7. Bring to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is tender and easily falls off the bone.
8. Once cooked, shred the beef and strain the broth, setting both aside.

Naan-Style Tortillas:

1. In a bowl, combine all-purpose flour, baking powder, and salt.
2. Mix in yogurt and melted ghee. Add water as needed and knead into a soft, slightly sticky dough.
3. Let the dough rest for 20-30 minutes, then divide it into balls (about 4, depending on size).
4. Flatten each ball between parchment paper using an 8-inch tortilla press.
5. Heat a skillet over medium heat. Once hot, cook each tortilla until puffed and golden on both sides, brushing with butter.

Assembly:

1. Dip a naan-style tortilla into the strained vindaloo birria broth, coating both sides.
2. Place it on a hot skillet, spread shredded Oaxaca cheese, shredded beef, onions, and cilantro on half of the tortilla.
3. Fold the taco and cook until crispy and golden on both sides.
4. Serve the Vindaloo Birria Tacos immediately.