Birria Tacos Recipe | Mob

Roughly chop the white onion, garlic and the tomatoes for the sauce. Remove the seeds and stems from the dried chillies.

Heat a glug of oil in a large heavy-bottomed pan. Add the beef and sear for 2 mins on every side until nicely browned. Remove the meat to a plate and set aside.

Add the onions to the pot and sauté in the beef fat for 5 mins (add a splash more oil if needed). Add in the garlic, bay leaves, cumin, peppercorns, oregano and your dried chillies. Sauté for 3 mins until fragrant and the spices are toasted.

Add the tomatoes and the stock. Bring to a boil and cook for 30 mins. Blend everything in a blender.

Return the meat to the pan and top it up with more water if needed so that all the meat is submerged. Simmer with the lid on for a minimum of 4 hours, up to 24 hours.

For the salsa, dice up the tomatoes, red onion and chop up the coriander. Mix it in a bowl with a squeeze of lime and salt.

Shred the mozzarella and slice up the remaining limes into wedges.

Take the meat out of the stew and roughly shred it, place it into another saucepan with a few ladles of sauce to keep it warm. Generously season the broth and meat with salt.

Heat a frying pan and dip a corn tortilla into the broth and place it onto the hot pan. Sprinkle a layer of meat and then a layer of shredded cheese. Close the taco and cook gently to melt the cheese and crisp up the shell. Repeat for all the tacos and enjoy with a squeeze of lime, fresh salsa and dipped in the gorgeous broth.