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Birria Tacos

Ingredients

2 dried ancho chillies
3 dried guajilo chillies
3 dried chipotle peppers
5 supreme dried long chillies
5 Supreme Cloves
1 tbsp dried thyme
1 tbsp dried oregano
2 Supreme Bay Leaves
1 tbsp Supreme Coarse Black Pepper
1 tbsp Supreme Cumin Powder
4 large tomatoes, cut in half
3 medium onions, peeled and cut in half
3 tbsp Supreme Ginger Garlic Paste
4 cups boiling water
¼ cup white vinegar
Salt to taste
1 tbsp sugar
2 Supreme Cinnamon Sticks
½ cup oil
2kg boneless beef
½ kg beef on the bone
3 cups of water.

Small tortilla wraps
Chopped onions
Chopped coriander
Sliced radish
Limes
Grated mozzarella & cheddar

Method

Remove stems and seeds (optional) from the chilies.  
Heat a large pan over high heat. Once heated, add in all the chillies and toast for 2-3 minutes. Add chillies to a bowl and pour over 4 cups of boiling water. Soak chillies for 10 minutes or until softened. In the same pan, cook onions and tomatoes until they are browned. 
Add onions and tomatoes to a blender along with soaked chillies (including the water) cloves, thyme, oregano, bay leaves, cumin powder, ginger garlic paste, vinegar, salt to taste, coarse black pepper and sugar. Blend all the ingredients until smooth (you may have to work in batches depending on the size of the blender). 
Add beef to a large deep pot. Pour the sauce over the beef along with cinnamon sticks, 3 cups of water and oil. Mix well, cover and marinate overnight in the fridge. 
To cook: cover and bring the beef to a boil then turn the heat down to low. Transfer to a small/ medium burner and cook for about 3 hours or until beef is tender. 
Use a slotted spoon and remove the beef. Shred the beef (discard the bones and cinnamon sticks) and pour over some of the consommé to rehydrate the beef.
Serve tacos: heat a flat plate/pan over medium heat then dip the tortillas in the consommé and place on the flat plate/pan. Turn the tortillas over and add a handful of cheese and a generous amount of shredded beef. Fold over and cook until both sides of the tortillas are crispy. Remove from heat and open the tortillas and garnish with chopped onions, chopped coriander and sliced radishes. Close it up again and serve immediately with lots of lime and a bowl of consommé. Dip the birria tacos in consommé for the best experience! 


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