Tacos de Birria

Crisp red tortillas filled with chilli-braised beef and melting cheese, served with a rich dipping consommé.

TIME BREAKDOWN
Prep: 30 min
Cook: 3h 20m
Total: 3 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Hard

Ingredients

  • 1.2kg beef short rib, bone in
  • 500g beef shin, cut into large chunks
  • 4 dried guajillo chillies, stalks and seeds removed
  • 3 dried ancho chillies, stalks and seeds removed
  • 2 dried chipotle chillies, or 2 chipotles in adobo
  • 4 plum tomatoes, halved
  • 1 white onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 3 cloves
  • 2 bay leaves
  • 1 litre beef stock
  • 18 small corn tortillas
  • 300g Oaxaca cheese or low-moisture mozzarella, grated
  • 1 small white onion, finely chopped
  • Small bunch fresh coriander, chopped
  • 2 limes, cut into wedges
  • Salt, to taste

Method

  1. Toast the dried chillies in a dry pan for 30 seconds per side. Soak in hot water for 20 minutes, then drain.

  2. Char the tomatoes, onion quarters and garlic in a dry pan until blackened in places. Blend with the chillies, vinegar, cumin, oregano, cinnamon and cloves until smooth.

  3. Season the beef well with salt. Place it in a large casserole with the bay leaves, chilli sauce and stock. Bring to a simmer.

  4. Cover and cook at 160°C (140°C fan) for 3 hours 30 minutes until the meat falls from the bone.

  5. Remove the beef and shred, discarding the bones. Skim the fat from the surface of the sauce and reserve it; keep the sauce as the consommé.

  6. Dip each tortilla briefly in the reserved fat, then fry in a hot pan for 30 seconds. Top with cheese and shredded beef, fold and fry for 1 to 2 minutes per side until crisp.

  7. Serve with onion, coriander, lime wedges and small bowls of the warm consommé for dipping.