Quesabirria tacos
Method
Season meat generously with salt. In a large pan, heat a small amount of oil and fry chillies (*you will find these varieties at Asian grocers or speciality stores). Add to a pot of boiling water and boil chillies for 10 minutes or until softened. Drain chillies and set aside.
Add more oil to the pan the chillies were fried in, and sear all sides of meat on high heat. Remove from pan.
Add diced onion to the pan and sauté over medium heat until softened. Add tomato paste and cook until the paste starts to darken.
Add sliced garlic and sauté until fragrant. Add beef stock and chillies, stirring together. Return the meat to the pan with the thyme, marjoram and oregano.
Wrap the peppercorns, coriander, cumin, bay leaves, cinnamon stick and cloves in a piece of muslin or cheesecloth and tie tightly. Add to the pan, bring to a simmer, cover and braise for 1 hour, stirring occasionally.
Remove meat and strain stock into a jug, reserving the solids. Remove the bag of herbs and spices and blend all solids until smooth.
Return everything to the pot and bring to a simmer. Cover and braise for another 90 minutes.
Remove the meat and any bones, then shred with a fork. Season the broth with salt to taste.
To serve
Take a fresh tortilla and dunk in the broth completely. Place tortilla in a cast iron skillet set over medium heat.
Top with shredded cheese (*any cheese that melts well will work – try mozzarella from La Delizia Latticini or Borrello Cheese). Cook until the cheese has just melted.
On one half of the tortilla, add the braised shredded meat with a drizzle of the broth.
Fold the tortilla over, and cook for 1-2 minutes. Flip and cook for another 1-2 minutes.
Serve with ramekin filled with broth and topped with diced onions and chopped coriander.
