Birria Tacos

A delicious authentic beef taco with dried chillies.

 Ingredients (variable):

• 1kg beef shank (preferably with bone)
• 500g sirloin cut beef
• 800ml beef stock
• 4 dried guajillo chillies
• 4 dried ancho chillies
• 1 large onion
• 2 large tomatoes
• 5 garlic cloves / 9 tsp minced garlic
• 2 bay leaves
• 1.5 tbsp cumin seeds
• 1 tbsp whole black peppercorns
• 1tbsp smoked paprika
• 1 tbsp oregano (preferably rubbed)
• Chilli flakes / chipotle flakes (optional)
• 15 soft tortillas / soft taco shells.
• Grated cheese (any type will do)

Method:

1. Chop the onion (this doesn’t have to be precise, just enough for it to soften) & cook it in a large pot with oil until soft.
2. Add the dried chillies, garlic, paprika, cumin seeds & peppercorns and cook for around 4 minutes until the spices become fragrant, you can add chilli flakes/chipotle flakes at this stage if you like a little more spice.
3. Sear the beef on each side for approx. 2 minutes and add to the pot with the spices, add the beef stock, tomatoes, bay leaves & oregano, cover and simmer for around 2 hours.
4. Remove the meat from the pot and place to one side, remove the bay leaves from the broth and transfer everything else to a blender, blend until smooth.
5. Add the meat back to the pot and pour over the sauce, you can add more beef stock at this stage if it becomes too thick, cover and cook for a further 1-2 hours.
6. When the meat is done, it should come off the bone & shred easily, place this in a separate pan & add a ladle full of the consommé from the pot, mix this well & keep it on a low heat while you prepare your tacos.
7. Dip the tortillas in the broth (consommé) and transfer to a hot pan, fry on one side for around 30 seconds before flipping, add the shredded meat & cheese, fold over and continue to fry on both sides for approx. 1 minute.
8. Serve with a bowl of broth to dip, some fresh coriander and of course salsa & guacamole!