Birria tacos

1. 1

   You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool.

2. 2

   When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge.

3. 3

   To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone.

4. 4

   Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate.

5. 5

   Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½-3 hours, until the meat is very tender and falling apart.

6. 6

   When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter.

7. 7

   To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth.

1 serving ≈ 317 g

Nutrition values are estimates. - means data is unavailable.