I never thought I'd find a way to make traditional birria work for my kosher kitchen, but after months of experimenting, I've cracked the code. The secret lies in using beef short ribs and chuck roast instead of the usual mix of meats, plus a carefully chosen blend of dried chilies that gives you all that smoky, complex flavor without any non-kosher ingredients. Birria originated in Jalisco, Mexico, where it's traditionally made with goat meat. The dish has exploded in popularity across the US, but most versions rely on ingredients that don't work in a kosher kitchen. My version uses kosher beef, which actually works beautifully for this slow-braised preparation. The collagen-rich short ribs break down during the long cooking process, creating that silky, rich broth that makes birria so addictive. The key technique here is toasting and rehydrating your dried chilies properly. I use a combination of guajillo, ancho, and chipotle chilies, which you can find at most Mexican grocery stores with reliable kosher certifications. Don't skip the step of charring the onion and tomatoes directly over a flame. It adds a smoky depth that you just can't get any other way. The meat needs to braise low and slow for at least three hours, but I've found four hours gives you even better results. These tacos are perfect for weekend entertaining because most of the work happens in advance. I like to serve them with Mexican rice, refried beans made with vegetable oil instead of lard, and plenty of lime wedges. The consomme is incredible on its own too, so don't be surprised if your guests start drinking it straight from their bowls.