Birria Consommé Tacos

Slow-cooker braised beef in a smoky chilli broth, shredded and tucked into cheese-filled corn tortillas, then fried until crisp and served with hot consommé for dipping.

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Step 1

In a dry frying pan, toast 2 tbsp smoked paprika and 1 1/2 tsp chilli flakes for about 30 seconds until fragrant. Tip into a blender with 1 tbsp tin chipotle in adobo (optional), 1 onion (roughly chopped), 6 garlic cloves, 2 tomatoes (roughly chopped), and 1 tsp cumin seeds (or ground cumin). Blend until smooth, adding a splash of water if needed to loosen it.

Step 2

Season 1 1/2 kg beef chuck or short rib (cut into large chunks) with 1 tsp salt and sear in a hot pan on all sides until well browned. This step is worth doing even though it goes into the slow cooker – it builds a lot of flavour.

Step 3

Transfer the seared beef to the slow cooker. Pour over the blended chilli sauce, add 1 tsp dried oregano, 2 bay leaves, 1 cinnamon stick, and 3 cloves, then pour in 1 1/2 l beef stock – enough to just cover the meat. Cook on low (8h).

Step 4

Once the meat is fork-tender and shreds apart easily, lift it out onto a tray and shred with two forks, discarding any large lumps of fat. Keep it in a little of the broth so it doesn't dry out.

Step 5

Skim the orange fat layer off the top of the remaining broth and set it aside in a small bowl – you'll use this to fry the tortillas. Taste the broth and adjust salt. Strain out the bay leaves, cinnamon stick and cloves. Ladle the broth into small cups for dipping.

Step 6

Dip one side of a tortilla (from the 20 small corn tortillas) into the reserved fat/broth so it's lightly coated. Heat a regular frying pan over medium-high heat. Lay the tortilla in the pan, fat-side down, scatter 300 g grated mozzarella or mild melting cheese over one half, then a spoonful of shredded beef, 1 white onion (finely diced) and 1 cup fresh coriander (chopped) on top. Fold the tortilla in half over the filling.

Step 7

Fry for about 2 minutes until golden and crisp on the base, then carefully flip and fry the other side for another 1–2 minutes until the cheese is fully melted and both sides are crispy. Work in batches of 2–3 tacos at a time – don't overcrowd the pan or they'll steam instead of crisp.

Step 8

Serve 2–3 tacos per person straight away while crisp, with a cup of the hot broth for dipping and 3 limes (cut into wedges) on the side.