@rz_group1: اجمل بنوته في الكون #RZ #rzgroup

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Saturday 31 January 2026 13:30:05 GMT

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2026-01-31 14:23:36

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Season beef chuck with salt & sear it in oil or tallow until deeply browned. Don’t skip the fat — you’ll need it later. Remove beef & quickly sauté the pepper base in the same pot. Cook the birria: Return the beef to the pot, add water & a little vinegar, then season with beef stock, paprika, oregano, cumin, bay leaves, cinnamon, salt, pepper & a sugar. Bring to a boil, lower the heat, cover & let it cook slowly until the beef is completely tender. Make the consommé: Tilt the pot & skim off the layer of fat from the top. Save it — this is what we’ll use to fry the tortillas. Remove the beef & shred it really well. Add some of the consommé back to the meat to keep it juicy. Build the tacos: Dip the tortillas in the birria fat, then toast them in a hot pan. On one half; add mozzarella, shredded beef, a little more consommé, finely chopped fresh onion & coriander, then more mozzarella. Fold & toast both sides until crispy. Serve with more consommé on the side for dipping. If you can’t find chipotle peppers, use another dried chili, or blend fresh peppers with smoked paprika & chili. It won’t be exactly the same, but it can get you close. Traditionally, birria is made with a mix of different dried Mexican chilies, but I made mine with chipotle peppers because that’s what I could work with. Chipotle is basically smoked & dried jalapeño, so it gives the birria a deep, smoky spicy kick. I also used mozzarella because it’s the closest & most widely available option. We don’t have Mexican cheeses available, so we work with what we’ve got. 😂 Ingredients (Serves 4): Birria: 500gm beef chuck 6 dried chipotle peppers 1 onion 6 garlic cloves 2 tbsp tomato paste 2 tbsp vinegar 1L water 1 stock cube 1 tsp paprika 1 tsp dried oregano 1 tsp cumin 2 bay leaves 1 small cinnamon stick 1 tsp sugar Salt & pepper, to taste 2 tbsp oil or tallow Tacos: Tortillas Mozzarella Onion & cilantro, diced Birria consommé

Season beef chuck with salt & sear it in oil or tallow until deeply browned. Don’t skip the fat — you’ll need it later. Remove beef & quickly sauté the pepper base in the same pot. Cook the birria: Return the beef to the pot, add water & a little vinegar, then season with beef stock, paprika, oregano, cumin, bay leaves, cinnamon, salt, pepper & a sugar. Bring to a boil, lower the heat, cover & let it cook slowly until the beef is completely tender. Make the consommé: Tilt the pot & skim off the layer of fat from the top. Save it — this is what we’ll use to fry the tortillas. Remove the beef & shred it really well. Add some of the consommé back to the meat to keep it juicy. Build the tacos: Dip the tortillas in the birria fat, then toast them in a hot pan. On one half; add mozzarella, shredded beef, a little more consommé, finely chopped fresh onion & coriander, then more mozzarella. Fold & toast both sides until crispy. Serve with more consommé on the side for dipping. If you can’t find chipotle peppers, use another dried chili, or blend fresh peppers with smoked paprika & chili. It won’t be exactly the same, but it can get you close. Traditionally, birria is made with a mix of different dried Mexican chilies, but I made mine with chipotle peppers because that’s what I could work with. Chipotle is basically smoked & dried jalapeño, so it gives the birria a deep, smoky spicy kick. I also used mozzarella because it’s the closest & most widely available option. We don’t have Mexican cheeses available, so we work with what we’ve got. 😂 Ingredients (Serves 4): Birria: 500gm beef chuck 6 dried chipotle peppers 1 onion 6 garlic cloves 2 tbsp tomato paste 2 tbsp vinegar 1L water 1 stock cube 1 tsp paprika 1 tsp dried oregano 1 tsp cumin 2 bay leaves 1 small cinnamon stick 1 tsp sugar Salt & pepper, to taste 2 tbsp oil or tallow Tacos: Tortillas Mozzarella Onion & cilantro, diced Birria consommé

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