Birria Tacos

Method

1. Heat the oven

   Done

   Heat the oven to 150°C (130°C fan, gas 2, 300°F).

   Ready when: The oven has reached 150°C (300°F).

2. Simmer the chile broth

   Done

   Put all 14 chiles, the 4 tomatoes, the quartered onion, 8 garlic cloves and 950 ml (4 cups) beef broth in a large pot. Bring to a gentle simmer over medium heat and let it bubble for 12-14 minutes while you sear the beef.

   Ready when: Small, lazy bubbles; the dried chiles have gone soft and floppy and the tomatoes have slumped.

   Start timer 13:00

3. Sear the beef

   Done

   Heat 1 tbsp oil in the Dutch oven over medium-high heat. Season the beef with salt and pepper and brown it in two batches, about 6 minutes per batch, then move it to a plate.

   Ready when: Each batch is browned on all sides. The inside is still raw at this point; it cooks through in the braise.

   Start timer 6:00

   Otto tried this firstOtto tips all the beef in at once and it boils grey in its own juice. Two batches give a real brown crust.

4. Blend the sauce

   Done

   Blend the chile mixture right in its pot with the stick blender until smooth. Keep the blade fully under the surface so the hot liquid doesn't splash.

5. Build the braise

   Done

   Pour the sauce into the Dutch oven and scrape up the browned bits. Add the beef and its juices, the 60 ml (¼ cup) vinegar, 1 tbsp coriander, 1 tbsp cumin, 2 tsp oregano, the 2 cinnamon sticks and 2 bay leaves, and bring it to a simmer.

   Ready when: Bubbles are breaking across the surface before the pot goes into the oven.

6. Braise in the oven

   Done

   Cover the pot and braise in the oven for about 3 hours.

   Ready when: The beef is very tender and falls apart when pressed with a fork. That's far beyond the 63°C (145°F) safe minimum for whole pieces of beef.

   Start timer 180:00

7. Shred the beef

   Done

   Lift the beef into a bowl and shred it with two forks. Remove the cinnamon sticks and bay leaves, and keep the braising liquid warm for dipping.

8. Heat the griddle

   Done

   Heat a griddle or large skillet over medium heat. For extra crunch, add 1 tbsp oil and spread it into a thin film.

   Ready when: A drop of water sizzles on the surface right away.

9. Dip and fill

   Done

   Dip a tortilla in the warm braising liquid and lay it on the griddle. Top with about 2 tbsp mozzarella, 2-3 heaped tbsp beef, and a little onion and cilantro, then fold it in half.

10. Crisp both sides

    Done

    Cook until crisp, about 30-45 seconds per side on a dry griddle or about 1 minute per side in oil. Work a few tacos at a time, then squeeze lime over them.

    Ready when: The shell is golden and crisp at the edges and the cheese has melted and is oozing out.

    Start timer 0:45

    Otto tried this firstOtto pours in a whole pool of oil 'like the taco truck'. No deep frying here: a dry griddle or a thin film of oil is all it takes.

11. Serve with the broth

    Done

    Serve the tacos hot with small cups of the warm braising liquid for dipping and the remaining lime wedges.