Beef short rib birria tacos with black beans and chipotle jus

To begin, cover the short ribs in salt and set aside

Heat 1 tablespoon of oil or lard in a frying pan over a medium heat and when hot, add the short ribs. You want to sear the ribs on all sides to obtain a deeply caramelised surface

Heat another tablespoon of oil or lard in an ovenproof casserole dish. Once hot, add the onions and leeks and cook down for 5 minutes. Add the garlic, cook for 3–4 minutes then add the soy sauce, ketchup, brown sugar, cayenne pepper, star anise, chipotles, mushrooms and beer

Cook uncovered for 30 minutes over a low heat, then add the short ribs to the pot. If there seems to be too little liquid to cover the ribs, add some water

Preheat the oven to 180°C/gas mark 4

Place the lid on the casserole dish and cook the short ribs for 3–4 hours. You’ll know when the ribs are cooked when you can take a teaspoon and scoop some meat off the ribs

Remove from the oven and allow to cool. Once cool, transfer the ribs to a tray and place the casserole back over a medium heat to reduce the sauce for another 20 minutes or so to make the glaze – you’re looking for a sauce that will thickly coat the back of a spoon

Add the beans, marjoram and chicken stock to a small pan and bring to a gentle boil. Continue to boil for 10 minutes, stirring every now and then to avoid sticking. Transfer to a bowl a sprinkle with the sesame seeds

Meanwhile, warm up some tortillas using a dry pan and wrap in a moist tea towel to keep warm

When the glaze is ready, return the ribs to the sauce, rib-side down, and serve in the dish

Place all the elements on the table and dig in, building each taco with some black beans sprinkled sliced short rib, coriander and a squeeze of lime