Spicy, Smokey, Birria Tacos

Pulled short ribs cooked in a rich spicy broth on corn tortillas with cheese, onion and coriander

Birria is essentially a meat stew enriched with spices, dried chillies and vegetables. Add it as a filling for tacos and you have a delicious street food favourite.

Not bad for a first time and a lot easier than I thought it would be. One of the most important ingredients which makes Birria what it is in terms of flavour is using whole dried chillies. They rehydrate in the consommé and bring the spicy peppery flavour. Another important ingredient, Oaxacan cheese, can be substituted with regular mozzarella as it's the most similar. The soft corn tortillas are also vital for making these tacos and shouldn't be substituted with hard shell tacos.

This does take quite a while to make as it's a "low and slow" kind of dish, so plan ahead if you're thinking of making it. Also be sure to work quick when pulling your short ribs as it can get dry when it's out of the broth. Allow the short ribs to cool down slightly in your pot, shred and cover with some broth so that it remains juicy.

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Ingredients:

• 6 short ribs (fat on)

• 1 tbsp canola oil

• 1 tbsp ground cumin

• 1 tbsp chilli powder

• 1 tbsp salt

• 1 tbsp pepper

• 1 tbsp oregano

• 2 cinnamon sticks

• 500ml vegetable broth

• 1/2 jar Chipotle in Adobo sauce OR 3 dried ancho chillies + 2 chipotle chillies

• 4 cloves garlic

• 2 onions

• 2 tomatoes

• 2 tbsp tomato paste

• 1/4 cup vinegar

• corn tortillas

• coriander

• 1 lime

• mozzarella cheese

Method:

1. Allow your short ribs to come to room temperature. Mix together your spices: cumin, chilli powder, salt, pepper and oregano. Add half of this spices as a dry rub on your short ribs.

2. In a large pot, add your oil and once the oil is heated, add your short ribs. Place the fat side down. You want to render the fat on the meat as this adds flavour. Sear all sides on the short ribs.

3. Next add chopped onion, the rest of the dry rub spices, cinnamon sticks, vegetable broth, dried chillies, garlic, chopped tomatoes and vinegar to your meat in the same pot.

4. Bring your pot to a gentle simmer and when the onions, tomatoes, garlic and chillies are soft and rehydrated, remove from the pot, blend and add them back to the pot.

5. Cook your meat in the broth on a low heat for 2.5 - 3 hours. Keep checking the meat and add water if needed, making sure the meat is always covered.

6. Alternatively to step 5, if using an ovenproof pot, add the pot covered with the lid to an oven for 3 hours. This can also be done in an instant pot, but I haven't tried it so the cooking time will be slightly less.

7. Check your meat after the 2 hour mark. The meat should be tender and you should be able to pull the bones out with ease. You want the meat to fall apart when trying to take it out of the pot.

8. Allow your meat to cool slightly in the broth before you begin pulling the short ribs. Taking the meat out of the broth immediately can dry it out. Once you have removed the bones and pulled all the meat, add some broth to the meat to keep it juicy.

9. To assemble the Birria Tacos, dip your corn tortilla in the broth and place it into a hot pan. Add some of your pulled short ribs and cheese and fold the corn tortilla in half in the pan. Allow the cheese to melt and the fatty broth the caramelise the outer tortilla.

10. Make a simple white onion, coriander and lime relish by chopping 1 onion and a handful of coriander finely, and adding 2 tbsp of lime juice and salt to taste.

11. Add your broth to a bowl for dipping and garnish your tacos with your onion relish