Birria “Red” Tacos

1. Preheat the flat top to high heat.
2. Set your hot line up with the braised beef, broth, and red fat from the braise in separate steam table pans.

TO PREPARE À LA CARTE:

1. Dip the tortilla in the hot fat to evenly coat the tortilla, and place on a well-seasoned flat-top.
2. Crisp up the tortilla on the flat top (1-2 minutes), and then flip and repeat. Once crisped, place it in a taco holder so it retains its shape.
3. Fill the taco with 56 g. of shredded beef birria, 14 g. Avocado and 2 tsp. of diced onions.
4. Garnish with cilantro leaves and matchstick radishes
5. Serve in a taco holder with a 113 g. container of the birria broth for dunking.

Note: Cuts like chuck short ribs or whole chuck rolls have much more intermuscular fat in them, thus making a nice fat cap on top of the braising liquid. This is great for making birria red tacos. These lack the depth of flavour in your broth that comes from using osso bucco.