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Beef birria tacos with salsa roja

Fruit and vegetables

½ onion, roughly chopped
4–5 garlic cloves, roughly chopped
2 dried árbol chillies, stems removed
2 pasilla chillies, stems removed
2 dried guajillo chillies, stems and seeds removed
200g/7oz tin plum tomatoes
½ banana leaf (optional)
2 medium plum tomatoes, halved
½ small white onion, roughly chopped
1 garlic clove, peeled
1 guajillo chilli, soaked in hot water
½ tsp ground coriander
squeeze lime juice (optional)
½ white onion, finely chopped
handful fresh coriander, chopped
lime wedges
pickled red onion

Tins, packets and jars

8 corn tortillas

Cooking ingredients

2 cloves
1 tsp cumin seeds
1 tsp coriander seeds
½ cinnamon stick
2 tsp smoked paprika
½ tsp Mexican oregano
2 tbsp neutral oil
2 dried bay leaves
40g/1½oz tinned chipotle chillies
1 tsp caster sugar
50ml/2fl oz apple cider vinegar
1 tbsp neutral oil
sea salt and freshly ground black pepper
1 tsp chipotle in adobo
1 tsp smoked paprika
½ tsp ground cumin
½ tsp soft light brown sugar (or to taste)
1 tbsp apple cider vinegar
1 tsp neutral oil
½ tsp fine sea salt (or to taste)

Dairy, eggs and chilled

300g/10½oz grated mozzarella cheese

Meat, fish and poultry

250g/9oz beef chuck, cut into large pieces

Other

250g/9oz ox cheek, trimmed and cut into large pieces

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