Birria Bomb Tacos

For the Birria:

• 1 Birria Bomb
• 750 grams of beef short ribs/shredded beef with a fatty edge (we recommend getting this from the butcher)
• Can also be made with chicken, lamb or goat.
• 750 ml water (this varies per pan, add enough water to cover the meat)

For the Tacos:

• Corn tortillas (Also works with other types of tortillas)
• Mozzarella cheese (grated)
• Red onion or sweet white onion (finely chopped)
• Fresh coriander (coarsely chopped)
• Lime wedges (for serving)

• Guacamole
• Salsa
• Crème Fraîche or Sour Cream

Step 1:

Cut the meat into smaller pieces so that it cooks faster and reaches the right structure. Season the meat generously with salt and pepper.

Step 2:

Heat a casserole over medium heat and add a little oil. Brown the meat in batches on both sides until golden brown (do this in batches so that all the meat gets a nice color).

Step 3:

Add the water and Birria Bomb to the pan and bring to the boil. Bring to the boil, then reduce the heat and simmer gently (with the lid on the pan) for about 3 hours, or until the meat is completely tender and falling apart. A nice layer of fat should form on the stock, you can carefully skim this layer of fat and keep it separately in a bowl.

Step 4:

When the meat has reached the right structure, remove it from the pan and then pull the meat apart with two forks until it is completely shredded. Keep the broth (consommé), because you will need it for dipping the tacos.

Step 5:

Heat a skillet over medium heat. Dip the tortillas in the skimmed fat or consommé and place them in the pan. Add the shredded mozzarella and shredded meat to one half of the tortilla, then fold it over. Cook the tacos on both sides until golden brown and crispy.

Step 6:

Serve the Birria tacos with a separate bowl of consommé, and garnish with red onion, coriander and, if desired, a wedge of lime for extra freshness.