These delicious Mexican Birria Tacos (Tacos de Birria or Quesatacos) are the perfect combination of sweet, sour, salty, slightly spicy with a good bit of smoke! With this delicious goat soup, you can serve it as is or make the crunchiest and cheesy tacos you've ever tasted!

° 1 kg of beef bourguignon
°1 onion
°3 garlic cloves
°120 g dried chili - 1 dozen (here I took Mirasol pepper, available in exotic supermarkets)
°16 mini corn tortillas
°A handful of fresh coriander
°1 red onion
°150gm grated cheese of your choice
°4 bay leaves
°1 tablespoon cumin
°1 tablespoon ground coriander
°1 tablespoon of dried thyme
°1 teaspoon thyme
°1/2 teaspoon cloves
°1 teaspoon ground ginger
°1 teaspoon crushed garlic
°1 spray olive oil

*Prepare the pulled beef

Cut the meat if it is not already cut into medium-sized pieces. Fry the meat in a saucepan with a little olive oil. Once the pieces are golden, add the diced onions and whole garlic cloves. Built for 5 minutes.

Add water to the pot and make sure that the water completely covers the pieces of meat. Cover the mixture tightly and cook over medium heat for two hours.

Prepare the sauce

While the meat is boiling, wash the chili and remove all the seeds inside: to do this, cut off the top of the chili with a knife, and scoop out the inside.

Roast the chilies in an olive oil mist.

Once the chilies are roasted, extract the frying oil (which will be used later) and cover them with water to cook for 15 minutes.

Once cooked, mix the chili with the cooking water, and add the bay leaves, garlic, cinnamon, oregano, thyme, cumin, cloves, coriander powder, and ginger.

Once the mixture is smooth, pour it over the simmering meat. Mix well and season with salt and a little pepper.

Simmer on low heat for another hour and a half until the meat pieces are well cooked.

Once soft, you can extract it from the sauce to chop it up with a fork.

Note: At this point, if you want to restore the solids, you can easily mix it in with the pulled beef. It will just be tastier :-).

Heat a frying pan.

Add the oil previously extracted from the chili using a brush.

Dip the tacos in the sauce, then put them in the skillet. Sprinkle with grated cheese.

Then add the pulled meat in the middle. Add a few pieces of chopped red onion and some coriander leaves.

Once the tacos begin to turn brown and crunchy, fold it back on itself and set it aside.

Do the same process for all the other tacos.

Enjoy !