The Best Birria Tacos

Ingredients

• 1 kg Beef or Lamb (A mix of short rib, chuck, and oxtail is recommended)
• Sea salt (For brining and seasoning)
• 2 tbsp Neutral oil (For searing meat)
• 1 White onion (Diced; plus extra for serving)
• 4 cloves Garlic (Sliced)
• 4 tbsp Tomato paste
• 3 Tomatoes (Diced)
• 1.5 L Beef stock (Enough to cover the beef)
• 3 Guajillo chillies
• 3 Arbol chillies
• 2 Ancho chillies
• 3 Bay leaves
• 1 tbsp Coriander seed
• 1 tbsp Black peppercorn
• 1 Cinnamon stick
• 1 tsp Cumin seed
• 1 sprig Thyme
• 1 tbsp Tinned chipotle chillies
• 12 Corn tortillas
• Beef fat (Rendered from the consommé or tallow for frying)
• 250 g Oaxaca cheese (Shredded)
• Fresh coriander (Chopped, for serving)
• 2 Lime (Cut into wedges for serving)

Steps

1. 1

   Season 1kg of beef or lamb (short rib, chuck, and oxtail) with sea salt and leave to brine in the fridge overnight.

2. 2

   Pat the meat dry. Heat a pan with neutral oil and sear the meat in batches for 2-3 minutes per side until browned. Set the meat aside.

3. 3

   In the same pan, add 1 diced white onion and 4 sliced garlic cloves. Season with salt and sauté for approximately 5 minutes.

4. 4

   Add 4 tbsp of tomato paste to the onion and garlic mixture and cook for about 3 minutes.

5. 5

   Add 3 diced tomatoes to the pan, then return the seared beef to the pot.

6. 6

   Cover the ingredients with beef stock and bring the mixture to a simmer.

7. 7

   In a separate small pan, toast the spices (3 guajillo chillies, 3 arbol, 2 ancho, 3 bay leaves, 1 tbsp coriander seed, 1 tbsp black peppercorn, 1 cinnamon stick, 1 tsp cumin seed) on medium heat for 2 minutes.

8. 8

   Add the toasted spices and 1 tbsp of tinned chipotle chillies and a sprig of thyme to the broth.

9. 9

   Cover with a lid and simmer for 1 hour.

10. 10

    Remove the dried chillies from the broth and place them in a blender with 1 ladle of the cooking broth. Blitz until smooth, then return this paste to the pot.

11. 11

    Continue to simmer for an additional 3 hours until the meat is completely tender.

12. 12

    Remove the beef from the broth and place it in a bowl with 2 ladles of the broth. Cover with foil and let it rest for 1 hour to keep it juicy.

13. 13

    Shred the rested meat and mix in 4-5 tbsp of the broth. Set aside.

14. 14

    Allow the remaining broth in the pot to reduce further and season with salt to taste.

15. 15

    Toast corn tortillas on medium heat for 1-2 minutes.

16. 16

    Dip a tortilla into the reduced broth, then lay it onto a medium-high skillet laced with beef fat.

17. 17

    Add a handful of shredded Oaxaca cheese to the tortilla and allow it to melt for 1 minute.

18. 18

    Add 2 heaped tbsp of shredded beef and 1 tbsp of broth over the cheese, then carefully fold the tortilla over.

19. 19

    Cook for 1 minute more until crispy, then remove and repeat with the remaining tortillas.

20. 20

    Serve the tacos with a bowl of the consommé (broth) topped with diced white onion, fresh coriander, and a squeeze of lime.

Notes

Resting the shredded meat in a bit of broth under foil for an hour is the author's secret to keeping the beef exceptionally juicy. For the best flavor, use a mix of beef cuts like short rib and oxtail which provide richness and gelatin to the broth.

Nutrition per serving

• birria
• tacos
• mexican
• main course
• slow-cooked
• beef
• comfort food
• dinner