DinnerMexicanComfort food3 hr 25 min

Birria Tacos

Name: Birria Tacos
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg beef chuck, in large chunks; 4 guajillo chillies, stems and seeds removed; 2 ancho chillies, stems and seeds removed; 2 chipotles in adobo; 1 white onion, halved; 5 clove garlic; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves; 1 l beef stock; 12 corn tortillas; 200 g oaxaca or mozzarella, grated

Real consomme for dipping and a cheese crust fried onto the tortilla. It takes three hours, almost all of it unattended, and it is worth every one of them.

25 minPrep

3 hrCook

3 hr 25 minTotal

4Serves

MexicanCuisine

Ingredients

1 kgbeef chuck, in large chunks
4guajillo chillies, stems and seeds removed
2ancho chillies, stems and seeds removed
2chipotles in adobo
1white onion, halved
5 clovegarlic
1 tspground cumin
1 tspdried oregano
2bay leaves
1 lbeef stock
12corn tortillas
200 goaxaca or mozzarella, grated

Equipment

Blender · Heavy casserole with a lid

Method

Toast the dried chillies in a dry pan for 30 seconds a side until they smell sweet, then soak them in hot water for 15 minutes.
Blend the soaked chillies with the chipotles, onion, garlic, cumin and oregano and a ladle of the soaking water until completely smooth.
Sear the beef hard on all sides in the casserole, then pour over the chilli sauce and the stock, add the bay, and bring to a bare simmer.
Cover and cook at 160C for 3 hours, until the beef pulls apart with no resistance.
Shred the beef. Skim the red fat off the top of the broth and keep it, that is what you fry in.
Dip a tortilla in the reserved fat, lay it in a hot pan, add cheese and beef, fold, and fry until the outside is crisp. Serve with the broth for dipping.

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