Birria Beef Tacos

• Beef Chuck(1.2 kg)
• Rapeseed Oil(2 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Onion(1)
• Garlic(5 cloves)
• Chipotle in Adobo(2 tbsp)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(2 tsp)
• Cinnamon(½ tsp)
• Beef Broth(750 ml)
• Bay leaf(2)
• Apple Cider Vinegar(2 tbsp)
• Tortilla(12)
• Mozzarella(250 g)
• Red Onion(1)
• Coriander(20 g)
• Lime(2)

Method

1. 1

   Cut {Beef Chuck} into large irregular chunks. Season all over with {Salt} and {Black pepper}. Halve the {Onion} and peel the {Garlic}. Finely dice half the {Red Onion}, roughly chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~20 min

2. 2

   Heat {Vegetable oil} in a large heavy pot over medium-high heat. Brown the {Beef Chuck} in batches until well colored on the edges, then remove to a plate.

   ~12 min

3. 3

   Lower the heat to medium. Add the halved {Onion} and {Garlic} to the pot and cook until lightly softened. Stir in {Tomato paste}, {Chipotle in Adobo}, {Cumin}, {Smoked paprika}, {Oregano}, and {Cinnamon} for 1 minute until fragrant.

   ~6 min

4. 4

   Return the {Beef Chuck} to the pot. Pour in {Beef Stock}, add the {Bay leaf} and {Apple Cider Vinegar}, then bring to a gentle bubble. Cover and simmer until the beef is very tender and pulls apart easily.

   ~75 min

5. 5

   Transfer the beef to a board and shred into rough pieces. Discard the {Bay leaf}. Blend the cooking liquid with the softened {Onion} and {Garlic} until smooth, then return it to the pot. Add the shredded beef back and simmer uncovered until the sauce thickens slightly and coats the meat. Keep some broth aside for dipping.

   ~10 min

6. 6

   Dip each {Tortilla} lightly in the top of the birria broth, fill one side with {Mozzarella}, some beef, a little {Red Onion}, and {Fresh cilantro}, then fold and cook in a large skillet until the tortillas are golden and the cheese has melted. Work in batches.

   ~12 min

7. 7

   Serve the tacos hot with small bowls of the birria broth for dipping and the remaining {Lime} wedges on the side.

   ~0 min