Steps
- Slice the brisket in to thick cubes and brown off the meat in a large pot with a dash of oil, then remove.
- Chop 2 brown onions and a 1 whole garlic.
- Add a dash of oil to the hot pot and sweat off the vegetables.
- Add the spice mix consisting of cumin, coriander, oregano, chilli powder, a cinnamon stick, bay leaf, salt and pepper.
- Pour in 2 cans of diced tomatoes, 2L of Beef stock and 500ml water.
- Place the browned brisket back in to the pot and allow to simmer.
- Sweat off the dried chillis in a pan consisting of Pasilla Chilli, Ancho Peppers and Chiles De Arbol for kick.
- After a few minutes transfer the chilli in to the large pot and allow to simmer for 1.5 hours.
- Remove the chillis and place in to a blender with 2 cups of the liquid.
- Blend in to a thick paste.
- Remove the brisket, gently pull and place back in the pot along with the blended chilli liquid.
- Allow to simmer and thicken for a further 4-4.5 hours.- Dip the corn tortillas in to the liquid and then on to a hot pan.
- Fill the tortilla with the Brisket Birria, freshly chopped coriander, diced red onion and cheese.
- Fold and grill until cheese is melted and edges are crispy then remove.
- Garnish the Consom� with fresh coriander and diced red onion.
- Serve alongside the Birria Tortilla�s and use as a dipping liquid as you eat.
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