Mexican cuisine · Dough, Pasta & Rice

Tacos de Birria

Tortillas dipped in birria fat, fried with braised beef and cheese, served with consommé for dipping.

Ingredients · for 4 servings

• 1.2 kg beef shoulder
• 6 dried guajillo chilies and 2 dried ancho chilies
• 4 tomatoes
• 2 white onions
• 6 cloves garlic
• 3 tbsp apple cider vinegar
• 1 tsp cumin and 1 tsp dried oregano
• 1 cinnamon stick and 3 bay leaves
• 16 corn tortillas
• 250 g cheese (Oaxaca-style, or young gouda + mozzarella)
• 1 bunch cilantro and 3 limes
• Salt, pepper

Instructions

1. Cut the meat into 6 cm chunks, season generously with salt and pepper; deseed the guajillo and ancho chilies, toast in a dry pan for 30 sec per side and soak in hot water for 20 min.
2. Blend the soaked chilies with the tomatoes, one onion, the garlic, vinegar, cumin and oregano into a smooth adobo paste and pass through a sieve.
3. Bring the meat to a boil in a heavy pot with the adobo paste, cinnamon stick, bay leaves and 1.2 L water, then cover and braise over the lowest heat for 2.5–3 hours, until it falls apart with a fork.
4. Remove the meat and shred it, adjust the seasoning of the broth and skim off the red fat layer floating on top with a ladle – this is the dipping fat for the tortillas.
5. Dip the tortillas one by one in the red fat, place in a hot pan, top with grated cheese and meat, fold over and fry for 2 min per side until crispy.
6. Sprinkle the tacos with finely diced second onion and cilantro, and serve with a bowl of hot consommé and lime wedges for dipping.