Make a warming lunch
Try a twist on the familiar
Beef birria
Birria is an amazing broth, originally from Jalisco, Mexico, that’s popular now across the country. It’s a slow-cooked meat dish with chillies, tomato, onion and spices that create a wonderful, unique flavour.
SERVES 6 PREP 25 mins plus cooling COOK 3 hrs 30 mins
MORE EFFORT
1 tbsp sunflower oil
1.5kg braising steak, cut into
15cm cubes
4 guajillo chillies (available online), stem and seeds removed, or dried chillies
1 large ancho chilli (available online), stem and seeds removed
4 arbol chillies (available online; optional)
2 medium tomatoes, cut in half
1 medium onion, quartered
2 garlic cloves
½ tsp each dried oregano, ground cumin, ground cinnamon and ground ginger
2 cloves
3 black peppercorns
1 tsp white wine vinegar
2 bone marrow discs (ask your butcher)
15g sea salt flakes
2 bay leaves
To serve
handful of coriander, chopped1 white onion, finely choppedspicy salsa2 limes, cut into small wedges24 warmed corn tortillas (optional)grated mozzarella (optional)
