Birria Tacos

Birria

• beef chuck1½ kg
• beef short ribs500 g
• dried guajillo chillies6
• dried ancho chillies3
• tomatoes2
• onions1
• garlic cloves8
• ground cumin2 tsp
• cinnamon sticks1
• cloves4
• dried oregano1 tbsp
• bay leaves3
• cider vinegar3 tbsp
• beef stock1½ l
• salt
• vegetable oil2 tbsp

Tacos

• corn tortillas18
• mozzarella300 g
• white onion1
• coriander1 large handful
• limes3

Birria

1. 01

   Stem and deseed the guajillo chillies and the ancho chillies, toast them in a dry pan for 20 seconds a side until they puff, then soak them in hot water for 20 minutes.

2. 02

   Halve the onion and char it with the tomatoes and the garlic in a dry pan until blackened in patches.

3. 03

   Drain the chillies and blend them with the charred tomatoes, onion and garlic, the cumin, oregano, cloves, vinegar and a ladle of the stock until smooth, then strain.

4. 04

   Cut the beef chuck into large chunks. Season it and the short ribs with salt and brown them in batches in the vegetable oil in a heavy pot, then pour in the chilli purée and the rest of the stock, with the cinnamon and bay.

5. 05

   Cover and simmer gently for 3 to 3.5 hours, until the meat shreds with a fork.

6. 06

   Lift the meat out and shred it. Skim the red fat from the top of the broth into a bowl and keep it. The broth itself is the consommé.

Tacos

7. 07

   Grate the mozzarella. Dip a tortilla in the reserved red fat and lay it on a hot griddle.

8. 08

   Scatter over the grated mozzarella and the shredded meat, fold it over and cook until the tortilla is crisp and the cheese has melted, turning once.

9. 09

   Finely dice the white onion, chop the coriander and cut the limes into wedges. Serve with small cups of hot consommé topped with the white onion and coriander, and the lime wedges.

10. 10

    Dip each taco into the consommé before every bite.