Birria-Style Beef Tacos with Dipping Broth

Ingredients

• 17 1/2 oz (500 g) lean beef strips
• 1 onion (120 g), chopped
• 4 garlic cloves (12 g), minced
• 1 tbsp (7 g) smoked paprika
• 1 tbsp (15 ml) olive oil
• 2 cups (480 ml) low-sodium beef broth
• 1 cup (250 g) passata
• 8 corn tortillas (240 g)
• 1/2 cup (60 g) mozzarella
• 1 cup (30 g) chopped fresh coriander
• 2 limes (60 ml)

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Method

1. Brown the beef hard in the oil in a wide pot over high heat, in two batches, and lift it out, then soften the onion, adding the garlic and paprika for the last minute.
2. Return the beef with the passata and the boiling broth, cover and simmer 20 minutes, until the meat pulls apart with two forks.
3. Shred the beef in the pot and let the fat rise to the top of the broth.
4. Dip each tortilla in that fat, lay it in a hot dry pan, fill one half with beef and mozzarella, fold and fry 2 minutes a side until crisp.
5. Serve with the broth in a cup for dipping, the coriander and the lime wedges.