Reasons to love this dish:
- The meat is incredibly tender, achieved through a slow cooking process that guarantees maximum tenderness.
- The recipe is full of flavor that effortlessly transports your taste buds to the bustling streets of Mexico.
- The meat is preserved for several days, so you can enjoy it at your own pace.”
The ingredients:
- 500 g beef, chuck, collar or shoulder
- 550 g peeled tomatoes in juice
- 2 good onions
- 4 cloves garlic
- 2 chicken stock cubes
- 900 ml boiling water
- 2 tablespoons cumin
- 1 teaspoon cinnamon
- 2 tablespoons oregano
- 1 tablespoon ginger
- 2 tablespoons paprika
- 2 tablespoons thyme
- 3 Guajillo peppers
- 2 Ancho peppers
- 3 Arbol peppers
- 4 small tortillas
- 60 g cheddar cheese
- a few coriander leaves
- 1 lime
- ½ red onion
- A little fine salt
- A little pepper
- A little butter for cooking
Preparation:
- Season the meat with salt and pepper, cut into large cubes and sear briefly for added flavour.
- Remove stems and seeds from chillies. Mix with chicken broth, peeled garlic cloves and quartered onions in pan.
- Add the peeled tomatoes, ginger, cinnamon, oregano, thyme, cumin and paprika. Cover and cook over medium heat for one hour, allowing to come to a gentle boil.
- Remove the tomatoes, garlic, onions and chillies, along with a small amount of stock, and blend in a blender. Strain the mixture through a sieve and return the liquid to the pan.
- Continue cooking over low heat for a further 2 to 2.5 hours, reserving a small amount of stock.
- Once cooked, shred the meat with two forks. Grate a little cheddar cheese and set aside. Heat butter in a frying pan, dip a tortilla in the sauce and place in the pan.
- Add the meat and grated cheddar, then fold the tortilla in half. Cook on both sides until lightly browned. Repeat until all ingredients are used.
- Serve prepared tortillas on a large plate with cilantro, lime zest, lime juice and thinly sliced red onion for a delicious presentation.
Storage instructions:
For optimum freshness, store meat and sauce in an airtight tin in the fridge. They will keep for up to 48 hours. However, for the ultimate dining experience, I strongly recommend that you prepare the birria tacos just before enjoying them.
