The first thing to do is to prepare the adobo for the birria. Place the tomatoes, onion, garlic and spring onions on a baking tray. Add a pinch of sea salt on top and bake in the oven at 200°C / 390°F for 20-25 min, approx.

In the meantime season your meat with salt and pepper, making sure it is well seasoned all around. Prepare a heavy-based cast-iron pan with a drizzle of olive oil. Once the oil is very hot, sear your meat making sure it gets brown all around. Once ready, turn the heat off and set aside.

Remove the baking tray with roasted vegetables from the oven, and place them all in a blender (remove the garlic skins). Add all the spices, Chipotle Paste and apple cider vinegar. Blend everything together into a smooth mixture (adobo).

Pour all of the roasted chipotle adobo over the brisket and short ribs. Add in a couple of bay leaves, a handful of coriander leaves and stalks, and the water. Cover with a lid and place in the oven at 180°C / 350°F, for 3 to 4 hours.

Once your meat is cooked, remove it from the pan and place it in a large dish. It should be very tender and easily shred with the help of two forks. Finally, add 1 cup of the cooking juices (or consomé) over your meat and reserve the rest.

In a shallow bowl add one more ladle of the warm consomé. Dip one of the Soft Tacos into the sauce, and top it with the shredded birria meat (see pictures for reference). Then add a little cheese, fold in half and heat your taco over a hot pan until lovely and crispy. Repeat the same process with the rest of your tortillas and birria.

Serve your birria tacos with a bit of white onion and freshly chopped coriander. Have some of the warm consomé on the side, ready to dip your tacos into – you can thank us later!