The BEST Birria Tacos I’ve Ever Made! 🇲🇽🌮😍

One of my favourite recipes!

It’s a labour of love but well worth the time and effort. The result is ultra slow cooked and tender, pull-apart beef, in a rich and deeply spiced broth that coats your mouth in umami. The cheese here is important but if you can’t get your hands on oaxaca, just use dried mozzarella! Low and slow for maximum flavour.

This is the first time I’ve uploaded a longer-form recipe video - let me know what you think and hope this makes things slightly easier to follow for those of you who want to make this at home!

Enjoy! #NotoriousFoodie 🙅🏽‍♂️

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1. Get yourself 1kg of beef or lamb - I used short rib, chuck and oxtail - season with sea salt and leave to brine in fridge overnight
2. Pay dry, then sear in hot pan laced with neutral oil for 2-3 mins per side in batches, set aside
3. Throw in 1 diced white onion + 4 cloves sliced garlic, season & sauté ~5 mins then add in 4tbsp tomato paste and cook ~3 mins
4. Add in 3 diced tomatoes, then add back your beef, cover with beef stock and bring to a simmer
5. Toast your spices on med heat 2 mins then add them all to the broth: 3x guajillo chillies, 3x arbol, 2x ancho, 3 bay leaves, 1tbsp coriander seed, 1tbsp black peppercorn, 1x cinnamon stick, 1tsp cumin seed, sprig of thyme. I also add 1tbsp tinned adobo chillies
6. Cover with lid and leave to simmer 1h, then remove chillies and blitz with 1 ladle of the broth. Add this back in to broth and leave to simmer additional 3h
7. Remove the beef and add to bowl with 2 ladels broth, cover with foil, let rest 1h - this is how you keep it juicy
8. Shred the meat and add 4-5 tbsp broth, then set aside
9. Allow broth to reduce further and season to taste
10. Toast your corn tacos on med heat for 1-2 mins, then dip into the broth before laying onto a med-high skillet laced with beef fat
11. Add a handful of shredded oaxaca cheese, allow to melt 1 min, then add 2 heaped tbsp shredded beef, 1tbsp broth and carefully fold over - allow to cook 1 min more then remove and repeat
12. Serve up with a bowl of your broth topped with diced white onion, coriander and a squeeze of lime - I paired with some @claseazulofficial Mezcal Guerrero!