Ingredients
Method
- Blend the soaked chillies, half the onion, the garlic, crushed tomatoes, cumin, oregano, cinnamon and 1 tbsp of the lime juice with 1 cup of the stock until smooth. Finely dice the other half of the onion and set aside.
- Heat the olive oil in a large pot over high heat and sear the beef in batches for 3 to 4 minutes a side until browned.
- Add the chilli sauce and remaining stock. Cover and slow cook on low for 8 hours (or pressure cook for 60 minutes) until the beef falls apart, then shred it with two forks.
- Drain and rinse the noodles, then heat them in the hot consomme for 1 to 2 minutes.
- Divide the noodles, consomme and beef between 4 bowls, then top with the cheddar, diced onion, coriander and the remaining lime juice.
Notes
Skim the red fat off the top of the consomme and drizzle a spoonful over the cheese just before serving. It gives you that glossy birria look without adding more fat to the pot.
