Beef Birria

Cut the bone-in beef shin and beef chuck into big 6-8cm chunks, separating the bone marrow from the shin meat.

Heat the grill to high. Get all the beef chunks, bone marrow and short ribs on a baking tray.

Slide the tray under the grill to cook for 8 mins until the meat is nicely browned, turning the beef and marrow over halfway through.

Transfer the meat to a large cast iron pot and set aside while you prep the adobo (sauce).

Remove the seeds and stem from the dried chilies. Add the chillies to a small bowl, cover with boiling water and set aside for 5 mins to rehydrate. Halve the tomatoes and onions. Peel the garlic cloves.

Get the tomatoes, onion and garlic in a blender and add all the spices, vinegar and ½ the salt. Add the soaked chilies and a splash of their water then blend until smooth (add more water if it feels too thick).

Pass the adobo through a sieve and pour it over the meat. Stir through ¾ of the water.

Set the pot over a high heat and bring the liquid to a boil then pop the lid on, reduce the heat to low and cook for about 2 hours, adding the remaining salt and water halfway through. The cooking time will vary depending on your hob so make sure the meat is tender and falling apart easily before you turn off the heat. Once cooked, season to taste with more salt if needed.

Before serving, transfer the pieces of meat to a bowl or plate and use two forks to shred it.

To serve, portion out some meat into bowls and ladle over some broth. Serve with warmed beans from the pot, if you like, and garnish with finely chopped fresh coriander, diced onion, spicy salsa and lime wedges on the side and warm rolled up corn tortillas.