As a recipe, I made a mix of different recipes from the internet:
12 guajillo chillis 6 ancho chillis 3 chipotle/morita chillis 3 habanero chillis
-Deseed the chillies and pour boiling water over them in a pot (Unless you like it extra spicy then leave the seeds in). -Simmer for 10-15 minutes until soft (Don’t throw away the water).
2 tbs oregano (best mexican) 2 tbs thyme 2 1/2 tbs coriander seed 2 tbs black pepper 2 tbs cumin 10 allspice seeds 8 cloves 1 cinnamon stick 5 bay leaves
-Roast the spices for 20-30 seconds in a pan.
4 tomatoes 2 small onions 10 cloves of garlic
-Cut in pieces, sweat everything together in a pan for about 8 minutes with oil.
1 small piece of ginger (ca.25g) 1 tbs smoked paprika 1 tbs salt 1 1/2 tbs cane sugar 500ml sieved tomatos 1/2cup apple cider
-Mix everything together in a blender with the chilies, roasted spices and the tomato, onion, garlic mixture until creamy (add a little chilli water if necessary).
1,5kg Pork shoulder (misunderstanding with the butcher, I actually wanted beef shoulder) 500g oxtail 400g beef soup meat
-Cut the meat into large pieces, salt, heat oil in a pan and sear. After searing, deglaze the pan with the chilli water. -Pour some oil into the slow cooker, put in the meat and fill up with the chili tomato mixture (if the meat is not completely covered, you can top up with the chili water from the pan). -Cook on low for 6 hours. -At the end of the cooking time, skim off the fat. (We still need that, so don’t tip it away). -Take out the meat, chop it up and put it in a pot, mix it with some of the broth.
750g cheese (Queso Oaxaca) 2 bunches cilantro 2 onion 5 limes 30 tortilla 7“
-Rasp cheese, cut limes, chop cilantro and onion. -Fry the tortillas with the “Birria fat” in a pan and fill them with the cheese and meat. -Arrange tacos with cilantro and onions on a plate and serve with a bowl of Birria-Broth.
And don’t forget to dip!