Birria Tacos

Method

1. Toast the chilies briefly, then soak in hot water 15 minutes.

2. Blend chilies with onion, garlic, vinegar, spices and a little stock.

3. Coat the beef in the sauce with the rest of the stock and salt.

4. Cover and cook at 160°C for 3 hours until tender, then shred.

5. Dip tortillas in the fat from the stew and fry in a pan.

6. Fill with beef and cheese, fold and crisp both sides.

7. Serve with the broth for dipping, onion, coriander and lime.

• mexican
• tacos
• slow-cooked

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