Birria Tacos
SERVES FOUR
PREP TIME: 30 MINS + 4.5 HOURS SLOW COOKING
COOK TIME: 30 MINS
Ingredients
FOR THE SAUCE
1 BROWN ONION, CHOPPED
6 GARLIC CLOVES, SMASHED
2-3 TOMATOES, CHOPPED
3 DRIED GUAJILLO CHILLIES, SEEDS REMOVED
3 DREID CHIPOTLE CHILLIES, SEEDS REMOVED
2-3 BAY LEAVES
1 TBSP CUMIN
1 TBSP DRIED OREGANO
1 TBSP WHOLE PEPPERCORNS
2 BEEF STOCK CUBES, 750ML WATER OR 750ML BEEF STOCK
1-1.5KG BEEF SHORT RIB
FOR THE SALSA
2 TOMATOES, DICED
1/2 RED ONION, DICED
2 TBSP CORIANDER, FINELY CHOPPED
SALT & PEPPER
FRESH LIME JUICE
FOR THE TACOS
PACKET CORN TORTILLAS
SHREDDED MOZZARELLA CHEESE
FRESH LIME TO SERVE
Utensils
DEEP POT
LARGE FRY PAN
SHARP KNIVES
GARLIC MINCER
MIX OF SERVING BOWLS
Method
DICE THE ONION, GARLIC & TOMATOES BEFORE REMOVING THE STEMS AND SEEDS FROM THE DRIED CHILLIES
RUB SALT AND PEPPER ON MEAT BEFORE SEAR ALL SIDES IN AN OILED POT UNTIL BROWNED ON ALL SIDES
REMOVE FROM POT AND ADD THE ONION, SAUTÉING FOR 5 MINS UNTIL GOLDEN AND CARAMELISED
ADD BAY LEAVES, CUMIN, PEPPER, OREGANO, DRIED CHILLIES AND GARLIC. STIR TOGETHER, MIXING UNTIL FRAGRANT
ADD THE TOMATOES AND STOCK. BRING TO A SIMMER AND COOK FOR 30 MINUTES
BLEND EVERYTHING WITH A STICK BLENDER
RETURN THE MEAT TO THE BLENDED SAUCE — TOPPING WITH WATER IF NECESSARY SO THE MEAT IS 3/4 COVERED. SIMMER WITH A LID ON FOR AROUND 4 HOURS
PREPARE THE SALSA, TOSSING TOGETHER IN A BOWL WITH SALT, PEPPER & LIME JUICE
REMOVE THE MEAT & SHRED WITH TWO FORKS — IT SHOULD FALL OFF THE BONE AT THIS POINT
PLACE MEAT INTO A BOWL, SEASON SAUCE WITH SALT & TOP MEAT WITH A LADLE OF THE SAUCE TO KEEP THE MOISTURE AND FLAVOUR
HEAT A FRYING PAN OVER MEDIUM/HIGH HEAT — ADDING A TABLESPOON OF OIL
DIP A CORN TORTILLA INTO THE SAUCE AND PLACE IT ONTO THE HOT PAN
ADD A LAYER OF MEAT, SHREDDED CHEESE BEFORE CLOSE THE TACO WITH A SPATULA
COOK FOR 3/4 MINUTES EACH SIDE UNTIL THE CHEESE IS MELTED & TACO CRISPY
REPEAT FOR ALL THE TACOS AND ENJOY WITH THE FRESH SALSA ALONGSIDE A BOWL OF THE REMAINING OF CONSOMÉ
