Birria tacos recipe
 Birria is a deeply flavoured, soupy stew from Jalisco in western Mexico. It's traditionally made with goat meat, although nowadays beef is widely used. The meat is cooked in an adobo, a sauce made with chillies, spices and vinegar. The birria can be eaten in a bowl like a soup, or in tacos or quesadillas (see Tip). 1 piece beef osso buco (beef shin on the marrowbone)2 tbsp sunflower oil700g/1lb 9oz braising steak, cut into 10cm/4in chunks 1 piece beef osso buco (beef shin on the marrowbone) 2 tbsp sunflower oil 700g/1lb 9oz braising steak, cut into 10cm/4in chunks 5 guajillo chillies, stem and seeds removed2 ancho chillies, stem and seeds removed3 plum tomatoes, cut into chunks1 onion, cut into chunks5 garlic cloves, peeled1 tsp dried oregano6 black peppercorns1 tsp ground ginger1 tsp ground cumin1 tsp ground cinnamon2 cloves1 tsp white wine vinegar15g/½oz sea salt flakes 5 guajillo chillies, stem and seeds removed 2 ancho chillies, stem and seeds removed 3 plum tomatoes, cut into chunks 1 onion, cut into chunks 5 garlic cloves, peeled 1 tsp dried oregano 6 black peppercorns 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground cinnamon 2 cloves 1 tsp white wine vinegar 15g/½oz sea salt flakes 18 corn tortillas, warmedsmall bunch fresh coriander, chopped½ onion, finely chopped2 limes, cut into wedgesspicy salsa of your choice 18 corn tortillas, warmed small bunch fresh coriander, chopped ½ onion, finely chopped 2 limes, cut into wedges spicy salsa of your choice Method You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool.When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge.To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate.Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart.When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter.To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool. You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool. When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge. When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge. To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate. Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart. Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart. When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter. When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter. To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. Recipe tips If you can’t find good quality corn tortillas, use flour tortillas. To serve as a stew, simply spoon the meat and its broth into bowls and top with the chopped onion and coriander. Serve with lime wedges. To serve as quesabirrias, remove the birria meat from the broth. Drench a corn tortilla in the broth and then add to a hot frying pan and scatter with grated cheese. Top with the beef and then fold in half. Repeat to use up all your tortillas and meat. Serve with the same garnishes as the tacos as well as bowls of the leftover broth, for dunking.