beef, beef shin, birria, mexican, tacos -
Beef Shin Birria Tacos
Beef Shin Birria Tacos
Bill Whelan
Rated 5.0 stars by 1 users
Category
Beef
Servings
4
Prep Time
15 minutes
Cook Time
6 hours
These beef shin birria style tacos are an absolute favourite in my house. Making these using the traditional ingredients can be difficult as they are hard to source so when in doubt reach for some A&O seasonings.
Ingredients
- 1 whole beef shin
-
A&O Juan More Rub
- 400g Chopped Tomatoes
- 1 whole brown onion sliced
- 330ml IPA
- 500ml beef stock
- Tortillas
- White Onion, sliced
- Coriander, finely chopped
- Sour cream
- Guacamole
- Grated cheese of your choosing
To Serve
Directions
Trim the beef shin of any hard exterior skin and season the whole shin with a generous amount of Juan More Rub, you can leave this to dry brine overnight or cook straight away.
Smoke the beef over charcoal and some cherry wood chunks for extra colour and flavour. When smoking place an oven proof dish under the meat which contains the beer, stock, tomatoes and onions. Smoke for 4-5 hours. Once smoked add the liquid and beef to a large casserole dish and braise until the meat is tender and falling off the bone. Make sure to remove and hard skin or sinew and shred the meat in the sauce. Add some extra Juan More Rub for added flavour. Keep some of the excess braising liquid in a separate dish.
Soak some soft tortillas in the braising liquid, half fill with cheese and some of the beef, fold over and pan fry until crispy and serve with an onion and coriander garnish.
Recipe Note
This is a must try - especially when dipping the fried tacos in the spare braising juice.