Birria Tacos

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Toast and soak dried chillies, then blend with tomato, garlic and spices. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

3. 3

   Brown beef and cover with the chile sauce and water. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Braise until shreddable, then skim and reserve the red fat.

5. 5

   Dip tortillas lightly in fat, fill with beef and cheese and griddle.

6. 6

   Serve crisp tacos with hot consommé, onion and lime. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.