Beef and Cheese Birria Tacos (12)

Cut beef into 4–5 cm pieces and evenly coat with avocado oil, onion, salt, and all spices.

Put seasoned beef and 950 mL water in a heavy pot; bring to a simmer, reduce to low and cover.

Simmer gently for 3–4 hours until easily shredded with a fork; add remaining water if needed.

Remove and shred beef with two forks, mix with cooked onion and strain and reserve broth.

Briefly dip one side of each tortilla into surface fat on the broth; use a little frying oil if needed.

Divide beef, queso fresco and mozzarella evenly over 12 tortillas and fold each in half.

Cook tacos in a medium-heat skillet for 2–4 minutes on each side until golden and the cheese melts.

Serve with cilantro, red onion and lime. Bring reserved broth to a simmer and offer hot for dipping.

Refrigerate leftover beef and broth in shallow containers within 2 hours at 4°C or below, use in 3–4 days and reheat to 74°C.