Mexican Birria Tacos

• 1.5kg beef chuck or short ribs
• 4 dried guajillo chilies
• 3 dried ancho chilies
• 2 dried chipotle chilies
• 1 onion
• 6 garlic cloves
• 1 tsp cumin
• 1 tsp oregano
• 1 cinnamon stick
• 3 cloves
• 500ml beef stock
• Corn tortillas
• Diced onion, cilantro, lime, and salsa to serve

Instructions

1. 1

   Toast dried chilies. Soak in hot water 20 minutes. Blend with garlic, onion, and spices into a smooth paste.

2. 2

   Marinate beef in chili paste overnight or at least 2 hours.

3. 3

   Braise beef with stock in a covered pot at 160°C (325°F) for 3-4 hours until very tender.

4. 4

   Remove beef and shred. Strain braising liquid (consommé) and keep warm.

5. 5

   Dip tortillas in consommé, then cook in a hot oiled pan. Add shredded beef and cheese. Fold and cook until crispy.

6. 6

   Serve with a cup of hot consommé for dipping, topped with onion, cilantro, and lime.

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