Birria Tacos

Authentic Mexican birria tacos with slow-braised beef in a rich chile consommé. Dip the tortillas in the broth for an irresistible crispy exterior.

• 1 kg beef chuck or ox cheek
• 4 dried ancho chillies
• 2 dried guajillo chillies
• 4 garlic cloves
• 1 yellow onion
• 2 tomatoes
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper
• Tortillas, chopped onion, coriander and lime wedges to serve

Method

1. 1
   Toast the dried chillies in a dry pan for 30 seconds per side. Soak in hot water for 20 minutes.
2. 2
   Blend the soaked chillies with garlic, half the onion, tomatoes, cumin and oregano to a smooth sauce.
3. 3
   Brown the beef all over in a pot. Pour over the chile sauce and enough water to cover. Simmer on low heat for 3 hours until tender.
4. 4
   Remove the meat and shred it. Strain the consommé (the cooking liquid) and keep warm.
5. 5
   Dip tortillas in the consommé and fry in a hot pan until crispy. Fill with shredded beef and cheese.
6. 6
   Serve with chopped onion, coriander, lime wedges and a bowl of consommé for dipping.