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Birria Beef Tacos
35m
180m
6-8
Why you’ll love it 😋
Here’s the secret... the dipping broth is doing double duty. It braises the beef low and slow, then slicks up your tortillas so they fry off crisp and deeply savoury.
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Ingredients 🛒
Shop at an ALDI price
- Cayenne chillies4
- Bird’s Eye chillies4
- Onion, roughly chopped1
- Tomato, roughly chopped2
- Garlic5 cloves
- Oregano2 tsp
- Cumin1 tsp
- Black pepper½ tsp
- Ground cinnamon¼ tsp
- Salt1½ tsp
- Vegetable oil2 tbsp
- Gravy beef, cut into large pieces1.5 kg
- Beef stock4 cups
- Apple cider vinegar2 tbsp
- Bay leaves2
- Mini tortillas8
- Mozzarella, shredded3 cups
- Onion, finely diced½ cup
- Coriander, chopped½ cup
- Lime wedgesTo serve
Method ⏲️
Crispy cheesy tacos filled with slow-braised beef and served with consommé.
Step 1: Soften your chilies
Add 4 cayenne chillies and 4 Bird’s Eye chillies to a saucepan with water to cover. For a milder version, use fewer Bird’s Eye chillies. Simmer for 10 minutes until softened, then drain. If you don't have fresh chillies, replace fresh chillies with 2 tsp chilli flakes.
Step 2: Blend your sauce
Blend the softened chillies or 2 tsp of dried chillies with 1 roughly chopped onion, 2 chopped tomatoes, 5 cloves garlic, 2 tsp oregano, 1 tsp cumin, ½ tsp black pepper, ¼ tsp cinnamon, ½ tsp salt and 1 cup beef stock until smooth.
Step 3: Braise your beef
Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Season 1.5 kg of gravy beef with 1 tsp salt, sear all over, then add your sauce, remaining 3 cups beef stock, 2 tbsp apple cider vinegar and 2 bay leaves. Cover and simmer on low for 2½-3 hours.
Step 4: Shred your beef
Lift out your beef and shred it with two forks. Discard the bay leaves, then skim some red oil from the top of your cooking liquid and keep the rest warm as your consommé.
Step 5: Fry your tacos
Dip 1 wrap lightly in the red oil, lay it in a hot frying pan, then add mozzarella and shredded beef to one side. Fold and cook until crisp and golden, then repeat with remaining wraps, 3 cups mozzarella and beef.
Step 6: Serve & dunk
Serve your tacos hot with bowls of warm consommé, ½ cup diced onion, ½ cup coriander and lime wedges. Expect crunchy edges, melty centres and very quiet diners.
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