Birria tacos with beef short ribs and charred pineapple salsa – Gourmet Traveller

Ingredients

• 2 each dried ancho, guajillo and arbol chillies, toasted (see note)
• 5 tomatoes, quartered, core removed
• 1 onion, halved
• 6 garlic cloves, peeled
• 60 ml (¼ cup) apple cider vinegar
• 1½ tbsp brown sugar
• 2 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 5 beef short ribs (450gm each)
• 500 ml (2 cups) beef stock
• 2 fresh bay leaves
• Charred tortillas, to serve
• Charred pineapple salsa
• 1 small pineapple, peeled
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped
• ½ cup (loosely packed) coriander leaves, finely chopped
• Zest and juice of 2 limes, plus extra lime cheeks to serve