Birria Tacos

Serves: 4

main mexican beef

Ingredients

  • 800 g Beef Shortribs
  • Bones
  • Marinade
  • Mozzarella Sticks
  • Coriander

Marinade

  • 3 Guarillo Chili
  • 3 Pasilla Chili
  • 1 Chicken Bouillon
  • 6 Tomatoes
  • 240 ml Chili Water
  • 1 White Onion
  • 2.5 g Cinnamon stick
  • 1 Lime (juice)
  • 7.5 g Garlic Powder
  • 56.0 g Brown Sugar
  • Salt and Black Pepper
  • 2 Bay leaves

Chilli Oil

  • 240 ml oil
  • 2.5 g garlic powder
  • 7.5 g Smoke Paprika
  • 7.5 g Brown Sugar
  • 2.5 g Black Pepper
  • 2.5 g Freeze Dry Oregano
  • 1 Chicken Bouillon
  • 240 ml Canola Oil
  • 2 Guarillo Chili

Instructions

  1. Sous vide at 85°C for 24 hours.
  2. Shred meat and mix with sauce. Try to reserve some of the oil in the sauce, mix with coriander.
  3. Dunk tacos in oil, fry them add meat, onions, cheese. Dunk in consomme.

Chilli Oil

  1. Heat up some oil to 150°C, fry deseeded and chopped chillies for 3-4 minutes. Then discard the chillies.
  2. Add spices, simmer at low heat for 5 minutes, then strain.