Birria Beef Tacos with Beef Broth

  • 4 servings
  • 40 minutes to prepare
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Ingredients

  • For The Birria Beef:
  • 800g skirt steak or shin beef
  • 500ml TRUEfoods beef stock
  • 2tsp chilli flakes
  • 1tsp pepper corns
  • 1tsp dried thyme
  • 1stp oregano
  • 4 cloves
  • 4 bay leaves
  • 2tsp salt
  • 6 garlic cloves, chopped
  • 1 cinnamon stick
  • 1 tin chopped tomatoes
  • 75ml cider vinegar
  • 1 onion, sliced
  • 1 thumb-sized piece of ginger, chopped
  • 50ml vegetable oil
  • For The Tacos:
  • 1 red onion, thinly sliced
  • 100g mild cheddar, grated
  • 1 small bunch coriander, chopped
  • 8 small tortilla wraps

Instructions

Method:

  1. Preheat the oven to 140°c/130°c Fan/284°F/Gas Mark 2.
  2. Place all the birria beef ingredients in an ovenproof dish with a lid and braise in the oven for 3-4 hours or until the meat is tender.
  3. Remove the meat, shred with 2 forks and keep warm.
  4. Strain the stock and keep warm.
  5. Place a generous spoonful of shredded beef, a few slices of red onion, a sprinkle of cheese and coriander onto the tortilla and fold in half.
  6. Carefully dip each tortilla in the strained birria stock and then fry each one in a heavy bottomed frying pan or skillet with a little vegetable oil until crisp.
  7. Serve with a cup of birria stock and coleslaw.

Chef’s Tip:

Keep any leftover beef and stock and reheat with some dried egg noodles for a quick and easy beef noodle soup.

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