Beef Birria 🌮🌮🌮🥩🥩 #shorts

1kg beef short ribs
3 guajillo chillies
3 ancho chillies
2 chile de árbol
7g coriander seeds
12g black peppercorn
1 cinnamon stick
3g cumin seeds
3g mexican oregano
1-2 white onion
8 garlic cloves
60g tomato paste

Corn tortillas
Low moisture mozarella (can’t find oaxaca cheese here and mozz is a good substitute)

-Toast your spices and chillies on med heat for 2 mins. Add the spices to a cheesecloth.
-Season meat then sear in hot pan with neutral oil for 2-3 mins per side in batches, set aside.
-Throw in diced white onion, garlic, season & sauté for 5 mins then add in tomato paste and the mexican oregano. Cook for 3 mins.
-Add back your beef, cover with beef stock and bring to a simmer. Add the spices and dried chillies back.
-Cover with lid and leave to simmer for 1 hour, then remove chillies and blitz with 1 ladle of the broth. Add this back in to broth and leave to simmer additional 3 hours.
-Shred the meat and add enough broth to keep it moist and juicy, then set aside
-Allow broth to reduce further and season to taste.
-Dip corn tortillas in the broth and sear in a hot pan. Add a layer of cheese, then the shredded beef, more broth, and finally fold in half.
-Garnish the consommé/broth with chopped white onion and cilantro.

#birria #beef #tacos #cooking

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