*Ingredients
+For the biria:
°1 onion cut into pieces
°4 minced garlic cloves
°2 ancho chiles (dried poblan), seeds and stem removed
°2 guajillo peppers (dried mirasol), (seeds and stem removed)
°3 chipotle peppers (dried jalapeño), seeds and stem removed
°1 tablespoon of oregano
°1 tablespoon of cumin
°2 bay leaves
°2 large tomatoes cut into pieces
°700 ml beef broth
°1 kg of beef rib dishes
+For the tacos:
°250 g corn flour (or masa)
°350ml hot water
°300g grated cheese
°Lime wedge (to serve)
*Steps
In a skillet that can go in the oven, brown the onions in a little oil. Add garlic, dried chillies, oregano, cumin and bay leaves. Cook for 5 minutes.
Add the tomatoes and beef broth and simmer for 35 minutes. Remove the bay leaves and use an immersion blender to blend. Season to taste.
Preheat the oven to 140ºC. Sear the ribs in a hot skillet until golden brown. Add the beef to the sauce and bake for 4 hours.
Prepare the tacos. Combine corn masa, salt and hot water in a bowl. Knead until you get a smooth paste. Cover and let stand 30 minutes.
Divide the dough into 10 balls. Place each time between two sheets of parchment paper and then flatten them using a rolling pin or a tortilla press.
Cook the tacos in a hot skillet, 1-2 minutes on each side. To book.
Once the birria is ready, remove the rib dishes. Bone them then shred them.
Dip the tacos on top of the sauce (where the fat has risen to the surface) then heat them in a skillet. Add the grated cheese and then the beef. Fold in half then cook for 2 minutes on each side.
Serve with the sauce and lime.
Enjoy !
