If you haven’t heard of them yet, Birria Tacos is a traditional mexican food from the state of Jalisco: an addictive sweet, sour, slightly spicy, and utterly savory Mexican meat stew that’s slow cooked until the meat is tender and fall-apart juicy and delicious. That's not all! Stuff this slow-stewed meat into a soft taco shell, then dip it into the same consome that you stewed the meat with and fry it up! . The rest is history. Birria tacos are so good you’ll be making them every week. Thankfully, you can make authentic mexican food in Australia with Gran Luchito. 

Garnish
½ finely chopped white onion (finely chopped)
Handful of coriander (finely chopped)
3-4 limes (cut into wedges)

Prepare the adobo for the birria. Place the tomatoes, onion and garlic on a baking tray. Add a pinch of sea salt on top and bake in the oven at 200°C for  20-25 min, approx.

In the meantime season your meat with salt and pepper, making sure it is well seasoned all around. Prepare a heavy-based pan with a drizzle of olive oil. Once the oil is very hot, sear your meat making sure it gets a good brown colour, then set aside.

Remove the baking tray with roasted vegetables from the oven, and place them all in a blender (remove the garlic skins). Add all the spices, Chipotle Paste and apple cider vinegar. Blend everything together into a smooth mixture.

Pour all of the roasted chipotle adobo over the brisket and short ribs. Add in a couple of bay leaves, a handful of coriander leaves and stalks, and 1 litre of water. Cover with a lid and place in the oven at 180°C, for 3 to 4 hours.

Once your meat is ready, remove it from the pan and place it in the dish. Shred it with the help of two forks (remove the bones ), then add 1 cup of the consomé over your meat and reserve the rest.

Place a ladle of the consomé into a shallow bowl, coat your Soft Taco Wraps with the consomé, and fill them with the shredded birria meat. Add a little cheese, fold and heat them up over a hot pan until golden and crispy. Repeat the same process with the rest of your tortillas.

Now serve your birria tacos with a bit of white onion and freshly chopped coriander. Have some of the consomé on the side, ready to dip your tacos into – you can thank us later!