The smoked Birria Burger!

מצרכים

• Preheat your BBQ to 130c and add a couple of chunks of smoking wood. I used cherry
• Soak 2 guajillo & 2 ancho chillies in boiling water for 10 minutes, remove the seeds and add them to a food processor, along with 3 cloves garlic, 1 whole white onion, Itosp apple cider vinegar, juice of 1 lime, 1tbsp cumin, Itsp oregano, Itbsp smoked paprika, 1tbsp honey, Itsp salt, 250ml beef stock. Blitz until smooth
• Season your beef cheeks with salt and pepper and put them onto your BBQ for 2 hours, with your birria sauce underneath to catch any drippings
• After 2 hours, put your beef into the sauce, add a splash more water, cover and cook, increasing the BBQ to 150c until the meat falls apart. This should take around 2.5 hours
• Once cooked, remove from the BBQ and put to one side.
• Increase the temperature to 230c and preheat a cast iron skillet
• Smash down 2x100g 20% beef meatballs into burgers, flip once they start to brown and add a slice of Mexicana cheese
• Toast your buns until lightly toasted
• Once everything is ready and cheese has melted, put a cup of sauce aside (this is your dipping sauce), pull your beef and mix it back into some of the birria sauce. Now build your burger with a spoonful of slaw, your burgers and a handful of the shredded meat