Birria tacos

Name: Birria tacos
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 kilo beef rib; 2 tsp salt; 1 large yellow onion; 4 garlic cloves; 250 g cherry tomatoes; 1 tbsp tomato purée; 3 ancho chillies; 2 dried chillies de árbol; 3 dried guajillo chillies; 2 dried pasilla chillies; 1 l beef stock; 1 cinnamon stick; 1 tbsp coriander seeds; 1 tbsp peppercorns; oil for frying; 1 red onion; 1 mango; 2 avocados; 1 lime fruit; 16 small tortillas; 300 g mozzarella; 300 ml sour cream; fresh coriander

Birria tacos are filled with a popular slow-cooked chilli stew. A range of different chilis are required to create the right taste. In this recipe the tacos are first covered in the sauce and then filled with the mozzarella and meat. The bread is fried until crispy and served with sour cream, coriander and onion.

Ingredients

Birria tacos

Beef rib	1 kilo
Salt	2 tsp
Large yellow onion	1
Garlic cloves	4
Cherry tomatoes	250 g
Tomato purée	1 tbsp
Ancho chillies	3
Dried chillies de árbol	2
Dried guajillo chillies	3
Dried pasilla chillies	2
Beef stock	1 l
Cinnamon stick	1
Coriander seeds	1 tbsp
Peppercorns	1 tbsp
Oil for frying

Serve with

Red onion	1
Mango	1
Avocados	2
Lime fruit	1
Small tortillas	16
Mozzarella	300 g
Sour cream	300 ml
Fresh coriander

Instructions

Roughly cut the meat into four pieces.
Heat the oil in a frying pan and fry the meat until golden brown. Remove, salt and place in a bowl.
Peel and then roughly slice the onion. Peel and crush the garlic. Halve the tomatoes.
Fry the onion and garlic for two minutes in the same oil as used for the meat (this makes the most of the flavour).
Add the tomato purée and fry for an additional minute.
Return the meat to the mixture and add the chillies (remove the seeds if you want to decrease the spiciness). Add the stock and tomatoes.
Fry the coriander seeds and black pepper in a separate, clean pan for around two minutes. Grind the spices and add to the meat and chilli mixture.
Cook for around one hour before removing the chillies and around 100 ml of the stock. Blend until smooth in a food processer.
Pour the chilli sauce back into the meat mixture. Cover and allow to slow cook for around three hours, or until the meat is tender.
Once the meat is tender, decant the liquid into a bowl and put to the side. Use two forks to flake the meat into chunks of your desired size.
Peel and chop the red onion. Peel, stone and slice the mango and avocado. Cut the lime into quarters.
Dip each tortilla in the liquid, place in a frying pan. Add the meat and cheese on top. Fold the taco together and cook on a medium high heat in oil.
Serve the tacos alongside sauce, coriander, onion, lime, avocado, mango and sour cream.