Vitamin T Birria
Fruit and meat was very much part of the culinary scene in the 70s and 80s when no dinner party seemed complete without it. The combination of fruit, spices and meat began in the Middle East and migrated to Western Europe with the knights returning from the Crusades.
As people travelled further afied and brought varying types of cooking paraphernalia such as tagines back from holidays ‘abroad’, no dinner table felt right without these new found flavour combinations all served up with lashings of plonk bought on a day trip to Calais by hovercraft.
I know fruit and meat ‘together’ discussions have a marmite effect but it's not for sweetness the citrus fruits are added, it’s the acidity that gently break down the protein fibres in meat, leaving it mouth-wateringly fork tender.
Although traditionally used in Korean dishes, the fermented chilli paste gochujang marries perfectly with Mexican dishes, especially with birria, an intense red meat stew served in tacos.
Gochujang has been around since the 9th century and has been used in Korean cuisine since the 16th century. It is used to add spiciness and is intense, sweet and almost umami in flavour with an underlying smack of smokiness which, with the citrus, warming spices and herbs, adds depth to this dish.
Tequila on the side and mariachi music playing in the background, polish your Viners cutlery and get out the Acapulco dinnerware - this is a recipe with a twist for a millenial dinner party revival. #ChristmasGift
Vitamin T Birria
Fruit and meat was very much part of the culinary scene in the 70s and 80s when no dinner party seemed complete without it. The combination of fruit, spices and meat began in the Middle East and migrated to Western Europe with the knights returning from the Crusades.
As people travelled further afied and brought varying types of cooking paraphernalia such as tagines back from holidays ‘abroad’, no dinner table felt right without these new found flavour combinations all served up with lashings of plonk bought on a day trip to Calais by hovercraft.
I know fruit and meat ‘together’ discussions have a marmite effect but it's not for sweetness the citrus fruits are added, it’s the acidity that gently break down the protein fibres in meat, leaving it mouth-wateringly fork tender.
Although traditionally used in Korean dishes, the fermented chilli paste gochujang marries perfectly with Mexican dishes, especially with birria, an intense red meat stew served in tacos.
Gochujang has been around since the 9th century and has been used in Korean cuisine since the 16th century. It is used to add spiciness and is intense, sweet and almost umami in flavour with an underlying smack of smokiness which, with the citrus, warming spices and herbs, adds depth to this dish.
Tequila on the side and mariachi music playing in the background, polish your Viners cutlery and get out the Acapulco dinnerware - this is a recipe with a twist for a millenial dinner party revival. #ChristmasGift
Open in Cookpad AppSteps
- 1
Cut the meat into 4-6 pieces and sear on all sides in a large frying pan in 1 tablespoon of oil. Remove the meat, add the other tablespoon of oil and fry the onions until they start to caramelise, adding the garlic for the last minute.
- 2
Put the onions and garlic in the bottom of an ovenproof dish or slow cooker. Place the meat pieces on top of the onions and add orange and lemon juices and the peel.
- 3
Using the same frying pan, add the stock, red wine vinegar, herbs and spices, chillies and both the tomato and the gochujang paste.
- 4
Bring to the boil, scraping any bits off the bottom of the pain to add flavour. Poor over the meat and onions and cook in a slow cooker for 8 hours on high or in a casserole dish in the oven for 3 - 3 1/2 hours until the meat falls apart.
- 5
To make the taco dough, place the flour and salt in a large bowl and gradually add the oil and water, stirring until the mixture starts to come together. Transfer to a lightly floured surface and knead for 5 - 10 minutes until it becomes smoother. Roll into a ball, wrap in cling film and chill for at least 30 minutes.
- 6
Remove the meat from the sauce and shred between two forks.
- 7
Divide the dough into 4. Take one piece and roll into a ball and roll out on a floured surface until 15 - 18cm (6 - 7”) in diameter.
- 8
Place a frying pan on medium heat and when hot, dry cook the tortillas one at a time until light brown in colour and cooked through. Cover and set aside to keep warm.
- 9
Remove a couple of tablespoons of the fat sitting on top of the meat sauce and add to a frying pan (or go all in and dip the tacos in the lovely juices) then add to the frying pan.
- 10
Heat on both sides then add a large spoonful of the meat and cheese to one side of the taco. Fold over and cook on both sides until crispy.
- 11
Serve with a bowl of the cooking liquid as dipping sauce on the side, pickled red onion, coriander, chilli and a squeeze of lime.
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