Mexican birria stew wraps with cole slaw, sour cream, coriander and lime

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Step 1

Blacken the peppers on open fire stove or in a pan without oil

Step 2

Hydrate the peppers in water

Step 3

Cut the onion and fry the onions with olive oil in a pan. Add cut garlic, and after that can of diced tomato.

Step 4

Remove the seeds from the peppers and pulverize in a food processor. Add the onion tomato mixture and pulverize. Save the pepper water.

Step 5

Add de herbs and spices to the mixture with apple cider vinegar. Add the beef stok.

Step 6

Cut the beef in cubes of 1.5cm and drown them in the marinade. Let marinate for at least 2 hours, or better yet, overnight. You can also freeze the mixture after 2 hours of marinating in the fridge.

Step 7

When ready, add the mixture to a Dutch oven and cook on medium heat for around 2.5 hours, or until the beef falls apart. Make sure the marinade has enough moisture, add water or stock if needed.

Step 8

Fry the tortilla wraps in a clean pan or oven until warm. Add everything you'd like to add to the wraps. I choose cheese, sour cream, coriander, iceberg lettuce and lime.