Beef Birria Cornbread Tacos with Crunchy Cole Slaw

Ingredients

For the Consommé: 

4 dried guajillo peppers, stems and seeds removed
1 Tbsp canola oil
1 pound short ribs
8 cups water
1 large yellow onion, cut in half, skin removed
1 head of garlic, cut in half
1½ Tbsp powdered chicken bouillon
1½ tsp cumin
1½ tsp dried oregano
1½ tsp paprika
1½tspchili powder
Salt and pepper

For the Cornbread Tortillas:
2 cups all purpose flour
1 cup cornmeal
½ tsp baking powder
¾ tsp salt
1/3 cup butter, melted
¾ cup hot water

For the Crunchy Cole Slaw:
3 cups shredded cabbage
2 carrots, grated
2 Tbsp apple cider vinegar
2 Tbsp canola oil
1 Tbsp lime juice
1 Tbsp honey
¼ tsp salt

For the Dipping Oil:
½ cup canola oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
Pinch of salt

For the Tacos:
1 pound shaved beef
2 cups shredded cheese
Salt and pepper
Diced yellow onions, cilantro, lime wedges, for serving

Directions

  1. Preheat a Lodge 4.5 quart Enameled Cast Iron Dutch Oven over medium heat for the consommé.

Toast guajillo peppers in Dutch Oven for 15 seconds on each side, then remove from pan.  Sprinkle short ribs with salt and pepper. Add one tablespoon of oil to hot pan and brown short ribs for 1-2 minutes on each side. Add water, onion, garlic, and seasonings. Bring to a boil over medium heat. Lower heat slightly, then maintain a low boil, uncovered, for 30 minutes. 

  1. For the tortillas, combine flour, cornmeal, baking powder, and salt in a medium bowl. Whisk until well combined. Add melted butter and use a spatula or your hands to incorporate butter until it is evenly distributed. Add hot water, then mix with a spatula or your hands until just combined. Form into a ball, then cover with a towel and allow to rest for 15 minutes.
  1. After consommé has been simmering for 30 minutes, remove the guajillo chilis and 2 cups of broth and add to a blender. Blend until smooth, then return to Dutch Oven and stir to combine. Season with salt and pepper to taste.
  1. Prepare crunchy cole slaw by mixing cabbage and carrots in a medium bowl. Add oil, apple cider vinegar, lime juice, honey, and salt,then toss to combine. Set aside.
  1. Heat ½ cup oil in shallow pan. Add 1 teaspoon each of chili powder, cumin, and paprika, and a pinch of salt. Keep warm over low heat.
  1. Preheat Lodge Cast Iron Double BurnerGriddle over medium heat. Divide cornbread tortilla dough into 12 equal portions. Form each portion into a ball, and then flatten into a 6- to 7-inch tortilla using a tortilla press, the bottom of a heavy Lodge Cast Iron skillet, or a rolling pin. Use a thin piece of plastic such as a plastic freezer bag to roll out the tortillas, to avoid sticking.
  1. Cook cornbread tortillas on hot griddle for about 45 seconds per side, or until starting to brown in a few spots. Remove from griddle and keep warm by wrapping in a clean dish towel.
  1. Preheat 12-inch Lodge Cast Iron Skillet over medium-high heat. Add shaved beef, season with salt and pepper,andcookbybreakingupwitha metal spatula. Once cooked through, add 1 cup of consommé and keep warm over low heat.
  1. To construct the tacos, use tongs to dip a cornbread tortilla in the consommé, then dip in warm oil, coating both sides of the tortilla. Place on preheated griddle. Add 2-3 tablespoons of shredded cheese, covering the whole surface of the tortilla. Add 2-3 tablespoons of shaved beef, positioning the beef on one half of the tortilla. Use a flat spatula to fold the tortilla in half. Press down with the spatula to ensure taco gets crispy. Flip the taco to crisp the other side. Repeat with other cornbread tortillas.
  1. Top tacos with crunchy cole slaw and serve with onions, cilantro, and lime, aside of consommé for dipping.