I like the combination of chuck roast and bone-in short ribs, but you could use just one or the other. If you have it available, you can also use oxtail in place of the short ribs.
[*]Salt + Pepper: Season the beef thoroughly to bring out the flavor.
[*]Vegetable oil: Helps the beef to cook without burning.
[*]Tomatoes: Help form the base of the braising liquid and add acidity and rich tomato flavor,
[*]Onion + Garlic: Add earthy flavor.
[*]Beef Broth: Forms the base of the braising liquid.
[*]Spices: Coriander, cumin, oregano, chili power, and cinnamon are classic Mexican seasonings.
[*]Orange Juice: Adds acidity and citrus flavor to the braising liquid.
[*]Apple Cider Vinegar:Adds acidity to the braising liquid.
[*]Tortillas: I like corn tortillas for birria, but flour or cassava flour tortillas also work.
[*]Cheese: I’m a big fan of Monterey jack, but you can substitute your favorite cheese here.
[*]Cilantro: Adds a pop of freshness.