Taco de birria

Method

1. 1 Roast dried chilies, soak them for 20 minutes, then blend them with roasted tomatoes, vinegar, and cinnamon to make adobo sauce.
2. 2 Simmer the goat meat in an adobo with 700 ml of water for 2 hours and 30 minutes, until the meat separates into strands.
3. 3 Set aside the broth for the consommé, skimming off the red fat that rises to the surface and setting it aside as this is used for dipping the bread.
4. 4 Dip the tortilla in hot oil and pan-fry until the crust is golden brown and crispy, then add the shredded meat and cheese and fold it over.
5. 5 Sear for another 2 minutes on each side, and serve with a bowl of hot consommé with red onion and cilantro for dipping each piece.

With an appliance

• Pressure cooker 1 hr

  Step 2: Close the lid of the pressure cooker, braise the goat meat in the adobo for 45 minutes at high pressure, then release the pressure naturally for 10 minutes. The broth will be richer because it doesn't evaporate, so use only 500 ml of water instead of 700 ml.

• Air fryer 3 hr 20 min

  Replace step 4: Place the bread rolls, already dipped in red oil, into an air fryer at 190 degrees for 5 minutes, flipping once. The crust will be crispier than pan-frying, but the cheese will melt more slowly, so you'll need to tear it into thin strips.