Birria tacos

Instructions

• • Roughly cut the meat into four pieces.
  • Heat the oil in a frying pan and fry the meat until golden brown. Remove, add salt and place in a bowl.
  • Peel and then roughly slice the onion. Peel and crush the garlic. Halve the tomatoes.
  • Fry the onion and garlic for two minutes in the same oil that was used for the meat.
  • Add the tomato purée and fry for an additional minute.
  • Return the meat to the mixture and add the chillies (remove the seeds if you want to decrease the spiciness). Then add the beef stock and tomatoes.
  • Fry the coriander seeds and black pepper in a separate clean pan for around two minutes. Grind the spices and add to the meat and chilli mixture.
  • Cook for around one hour before removing the chillies and around 0.5 cup of the stock. Blend until smooth in a food processer.
  • Pour the chilli sauce back into the meat mixture. Cover and allow to slow cook for around three hours, or until the meat is tender.
  • Once the meat is tender, move the liquid into a bowl and put to the side. Use two forks to flake the meat into chunks of your desired size.
  • Peel and chop the red onion. Then peel, stone and slice the mango and avocado. Cut the lime into quarters.
  • Dip each tortilla in the liquid, place in a frying pan. Add the meat and Puck Shredded Creamy Mozzarella Cheese on top. Fold the taco together and cook on a medium high heat in oil.
  • Serve the tacos alongside sauce, coriander, onion, lime, avocado, mango and sour cream.