Guadalajara Birria Tacos 🌮

Método

1. 1

   Toast and steep the dried chillies in hot water until limp, then blend with tomatillos, onion, garlic, cumin, thyme, vinegar and a splash of the soaking liquid into a dark adobo.

2. 2

   Massage the meat with the strained adobo and plenty of salt; braise low and slow in a covered pot with bay leaves for three hours until it shreds at a glance.

3. 3

   Lift the meat out, shred it, and reduce the cooking liquid into a glossy, sip-able consommé.

4. 4

   Dip tortillas in the reddened fat from the pot, lay them on a hot griddle, pile on meat and cheese and fold.

5. 5

   Crisp the tacos on both sides, stack two or three per plate, pour consommé into a cup alongside for dunking, and finish with onion, cilantro and lime.