OSSO BUCO BIRRIA TACOS
Serves 4.
THIS IS MY RIFF ON A TRADITIONAL BIRRIA TACO RECIPE, SOME KEY DIFFERENCES ARE USING OSSO BUCO & ALSO DEGLAZING WITH RED WINE. I THINK THE OSSO BUCCO INJECTS A HEAP OF RICHNESS AND UMAMI FROM THE DISSOLVING MARROW, AND IS BLOODY DELICIOUS.
Ingredients
– 3 dried guajillo chillies, deseeded
– 3 dried ancho chillies, deseeded
– 1 brown onion, roughly chopped
– 5 garlic cloves, smashed
– 5 ripe tomatoes, chopped
– 1 tbsp olive oil
– 4–5 pieces of osso buco
– 2–3 beef short ribs
– 1 tbsp apple cider vinegar
– 2L beef stock (preferably homemade)
– 1/4 glass red wine
– A few sprigs of fresh thyme and oregano
– 1 tbsp each dried cumin, smoked paprika, ground coriander seed
– 1 small piece cinnamon
– Salt and black pepper
– Corn tortillas
– Mozzarella, grated
– Fresh coriander, chopped
– Finely chopped white onion for garnish
Equipment
Heavy based pot with a lid
Blender/nutribullet
Method
Toast the guajillo and ancho chillies in a hot pan with olive oil until fragrant.
Season the beef generously with salt and pepper. Brown all sides of the osso buco and short ribs in a heavy-based pot. Remove and set aside.
In the same pot, add a good drizzle of olive oil to the beef fat and sauté the onion until soft. Add tomatoes and garlic and sauté.
Deglaze the pan with red wine, scraping up all the fond.
Add the toasted chillies, beef, vinegar, fresh herbs, dried spices, and stock to the pot. Bring to a simmer.
Cover and cook on low heat for at least 4 hours, until the meat is tender and falling off the bone.
Remove the meat and bones. Shred the meat with a fork and mix with a bit of the consommé.
Strain the broth through a sieve. Blitz the solids until smooth, then stir the purée back into the broth.
Dip each tortilla in the red fat and fry in a pan until just starting to crisp. Add shredded meat, a sprinkle of onion, mozzarella, and coriander. Fold and fry until golden and melty.
Serve with a bowl of warm consommé for dipping and a cold beer! This one is a true winter warmer
60 pages of all my fish expertise:
How to source quality, fresh ingredients (goodbye “fishy” fish)
Easy weeknight recipes Lily and I swear by
Impressive dishes to show off your newfound fish-lord skills
My pro tips and stories from cooking hundreds (probably thousands) of fish recipes
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