1cup(225g) grated mozzarellaor Oaxaca cheese if you can find it
1Oniondiced
Cilantro(coriander)
limes
Instructions
Put the dried peppers in a bowl and cover with boiling water. Leave them to soak for about 20 minutes until softened. Discard the water, pull out the stems and remove the seeds.
Add all the ingredients for the sauce to a food processor and blend until smooth.
Pour the blended paste into your slow cooker and add the meat, stirring to combine.
Top with water, add the bay leaves and cinnamon stick, cover and cook for 8-10 hours on HIGH or 6-8 hours on LOW setting. You can even cook the stew overnight if you like.
Shred the beef using two forks. Strain the sauce into a bowl and discard the cinnamon and bay leaves.
Dip a corn tortilla into the sauce to coat.
Add to a non-stick skillet set over medium heat. Cover one side of the tortilla with the cheese and top with a generous amount of the meat. Pour a little sauce over the beef, close the tortilla and pan fry on both sides until the cheese has melted and the tortilla is crispy.
Repeat to make the birria tacos – don’t stack them on top of each other as the heat will soften the tortillas.
Serve with cilantro, onion, lime wedges and a small bowl of the sauce for dipping!