Birria tacos (Gluten free):
Birria is a Mexican Gluten free dish comprised of braised meat and chili sauce. Main ingredient of Birria is goat, beef, pork and lamb. However goat is a classic ingredient of Birria but we are going to use beef for our recipe. Make sure the beef is fatty, meaty and fresh. For this we are going to use boneless beef chuck roll and bone-in-beef short ribs. Since bones are rich in collagen and flavour and it is a Gluten free dish.
Ingredients:
Preparation of sauce:
Consomé is a savory brothy sauce. It's what we will be dipping our tacos. After seasoning our meat with salt completely and store it in a fridge atleast for four hours. Let move on to our chiles, we need to place all chiles inside warm water and make them soften for five minutes then remove the seeds and stems. Toast all the spices (cinnamon, Corriander seed, bay leaves, cloves, dried avocado leaves, black peppercorns, cumin and Mexican oregano) together for some time and grind them.
Now take the cold meat and seasoning the meat will give us crispy brown is made because of maillard reaction. After meat turns brown yellow place it in a tray and add yellow onions and quarter Roma tomatoes. Sprinkle some salt and fry until the onion and tomatoes begin to sweat. Then add garlic and cook until a fragrant and add our prepared grinded spices. Cook until the aroma mixes.
Add little apple cider vinegar and eight cups of water or beef/chicken broth and mix together. Now place seared meat inside the prepared sauce and toss the chiles and boil for some time. Cover it with a lid. Heat the dish for about 30 minutes. Now take the soften chilli out of the sauce and blend them with our broth. Add the chilli sauce back to the meat sauce and stir it. Now close them with banana leaf or aluminum foil and place it in a oven for 90 minutes (300 F or 150°C).
After this long journey remove the banana leaf or aluminum foil and remove the cooked meat from the pot to large bowl and start shredding and separate the bones.
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