Braised Beef (birria)
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- In a pot over medium heat, soften the garlic and onion in half of the oil for 5 minutes. Add the chipotle and continue to cook for 2 minutes. Add 1 cup (250 ml) of the broth and simmer for 1 minute.
- In a blender, purée the chipotle mixture with the vinegar and cumin until smooth.
- In a Dutch oven or ovenproof pot over medium-high heat, brown the meat on all sides in the remaining oil. Pour in the remaining broth and the chipotle purée. Season with salt and pepper. Mix well. Bring to a boil. Cover and bake in the oven for 2 hours or until the meat is fork-tender, turning it over halfway through cooking.
- Remove the meat from the pot and place on a plate. Using a fork, shred the meat and remove any excess fat. Adjust the seasoning of the sauce. Keep the sauce warm so the cooking fat can settle in the pot.
Tacos
- For each taco, dip a tortilla into the pot of sauce just to coat it in the cooking fat on both sides. Drain and place in a large non-stick skillet over medium heat. Cook on one side for 2 to 3 minutes or just until the tortilla is nicely browned.
- As soon as the tortilla is placed in the skillet, top with about 2 to 3 tbsp of the cheese. Place ¼ cup (60 ml) of the meat on one half of the tortilla. Top with some of the onion and a few cilantro leaves. Using kitchen tongs, fold the tortilla in half to cover the toppings. Cook for 1 minute longer, lightly pressing down on the tortilla. Set aside on a baking sheet in a warm oven, if desired. Continue with the remaining tortillas and toppings.
- Serve the tacos immediately with the sauce for dipping. Serve with more cilantro leaves and lime wedges.
Chef’s tip
Chipotle peppers in adobo sauce are sold in cans. Once the can has been opened, any leftovers can be frozen.