Birria Beef Tacos

Name: Birria Beef Tacos
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Ingredients: 1.5kg Beef Short Ribs or Braising Beef; 1 Roughly Chopped Large White Onion; 5 Garlic Cloves; 4 Chopped Tomatoes; 2 Dried Ancho Chillies; 1 tsp Dried Chilli Flakes; 2 Bay Leaves; 1 tsp Ground Cumin; 1 tsp Ground Black Pepper; 2 tsp Dried Oregano; 750ml Beef Stock; 100ml Oh My Glaze Mexican Chipotle Sauce; 1 tbsp Vegetable Oil; Salt, to taste; 1 Finely Diced Red Onion; Large Handful Finely Chopped Fresh Coriander; Juice of 2 Limes; Pinch of Salt; 12 Small Tortillas; 250g Grated Mozzarella; Fresh Coriander; Lime Wedges; Birria Consommé, for Dipping

Tender, slow-cooked beef birria tacos packed with bold Mexican-inspired flavour, made with our Mighty Mexican Chipotle sauce.

⏱ 3 HRS 20 MIN 🍽 4 SERVINGS

MADE WITH Mighty Mexican Chipotle

INGREDIENTS

FOR THE BEEF BIRRIA

1.5kg Beef Short Ribs or Braising Beef
1 Roughly Chopped Large White Onion
5 Garlic Cloves
4 Chopped Tomatoes
2 Dried Ancho Chillies
1 tsp Dried Chilli Flakes
2 Bay Leaves
1 tsp Ground Cumin
1 tsp Ground Black Pepper
2 tsp Dried Oregano
750ml Beef Stock
100ml Oh My Glaze Mexican Chipotle Sauce
1 tbsp Vegetable Oil
Salt, to taste

FOR THE SALSA

1 Finely Diced Red Onion
Large Handful Finely Chopped Fresh Coriander
Juice of 2 Limes
Pinch of Salt

FOR THE TACOS

12 Small Tortillas
250g Grated Mozzarella
Fresh Coriander
Lime Wedges
Birria Consommé, for Dipping

METHOD

PREPARE THE BEEF

Heat the oil in a large casserole dish. Season and sear the beef on all sides until nicely browned, then remove from the pan.

MAKE THE BIRRIA CONSOMME

Add the onion and cook until softened. Add the garlic, ancho chillies, chilli flakes, bay leaves, cumin, black pepper and oregano and cook for a couple of minutes.

Add the tomatoes, beef stock and Oh My Glaze Mexican Chipotle Sauce. Simmer for 30 minutes.

BLEND & SLOW COOK

Remove the bay leaves and blend the sauce until smooth. Return it to the pan with the beef, cover and cook gently for around 4 hours until the beef is tender and pulls apart easily.

MAKE THE SALSA

Mix the finely diced red onion and coriander with the lime juice and a pinch of salt.

SHRED THE BEEF

Remove the beef and shred with two forks. Mix a couple of ladles of the birria consommé through the meat to keep it juicy.

MAKE THE BIRRIA TACOS

Dip each corn tortilla into the birria consommé and place in a hot frying pan. Add shredded beef and mozzarella, fold and fry on both sides until golden, crispy and the cheese has melted.

SERVE

Serve the crispy birria tacos with the red onion and coriander salsa, fresh lime and a bowl of warm Oh My Glaze Mexican Chipotle birria consommé for dipping.