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
  • 1 Cup Chili Water
  • 1 White Onion
  • 1 tsp Cinnamon stick
  • 1 Lime (juice)
  • 1 tbsp Garlic Powder
  • 4 tbsp Brown Sugar
  • Salt and Black Pepper
  • 2 Bay leaves

Chilli Oil

  • 1 Cup oil
  • 1 tsp garlic powder
  • 3 tsp Smoke Paprika
  • 3 tsp Brown Sugar
  • 1 tsp Black Pepper
  • 1 tsp Freeze Dry Oregano
  • 1 Chicken Bouillon
  • 1 Cup 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.