Birria Tacos
Birria Tacos | Recipe
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Birria Tacos | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
300 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Persons
  • For the meat:

  • 1 1/2 tbsp
    Mexican Allrounder
    Spice blend for all Mexican dishes £4.99 £87.54/kg Incl. 0% Tax, excl. shipping
  • 800 g
    beef neck
  • 4 tbsp
    oil
  • 4 tbsp
    apple cider vinegar
  • 300 ml
    tinned tomatoes
  • For the meatFor the meat:

  • 1
    beef shin (approx. 800 g)
  • 1
    large onion
  • 4 cloves
    garlic
  • 400 ml
    beef stock
  • For the sauce:

  • 5
    chillies
  • 100 ml
    olive oil
  • 4 cloves
    garlic
  • For the sauce

  • 1 tbsp
    Mexican Allrounder
    Spice blend for all Mexican dishes £4.99 £87.54/kg Incl. 0% Tax, excl. shipping
  • 400 ml
    chopped tomatoes
  • 200 ml
    beef stock
  • For the tacos:

  • 2
    red peppers
  • 3
    vine tomatoes
  • 3
    spring onions
  • 3
    avocados
  • 1/2
    lime, juiced
  • 400 g
    Cheddar cheese
  • 1 bunch
    coriander
  • 10
    tortilla wraps
  • salt

1
Cut the neck of beef in half. Salt the shin and the neck well all over. Heat the oil in a large pan over a high heat. Bown the meat all over until it has a nice, deep colour (about 8 minutes).


2
Peel and roughly dice the onions and garlic. Remove the meat and put onto a rimmed plate to catch the juices. Reduce the heat and fry the onions and garlic for about 3 minutes. Add the Mexican Allrounder and fry for 1 minute.


3
Deglaze with apple cider vinegar so that the sediment dissolves. Add the beef stock and the tinned tomatoes. Bring to the boil, add the meat, reduce the heat and gently simmer for about 1 hour with the lid on.


4
Wash the chillies, cut them in half and remove the seeds. Heat the olive oil in a pan over a medium heat. Fry the chillies for about 5 minutes on both sides so that they turn a light brown colour. Add the Mexican Allrounder and fry for another minute.


5
Peel and halve the garlic. Put the chillies in a blender with the oil. Add the garlic, chopped tomatoes and beef stock, and blend until smooth. Add this to the meat, stir well and gently simmer for another 3 hours with the lid on.


6
Wash the peppers, tomatoes and spring onions and slice into 1 cm cubes or rings.


7
Halve the avocados, remove the stone and put the flesh in a large bowl. Mash roughly with a fork, add the lime juice and salt and stir through.


8
Grate the Cheddar. Wash, dry and roughly chop the coriander.


9
When the meat is cooked, skim off the fat and set aside. Remove the meat from the sauce, place in a large bowl and shred using two forks. Season the meat and sauce with salt and Mexican Allrounder to taste.


10
To prepare the tacos, place 1 tbsp of the reserved fat in a frying pan over a medium heat. Briefly dip the tortilla wraps in the sauce on both sides, then add to the pan and fry for about 1 minute. Don’t let them burn; keep them moving. Sprinkle cheese over half of the wrap. Add a good portion of the shredded meat. Spread the avocado, peppers, tomatoes, coriander and spring onion on top and fold into a taco. Fry on both sides until slightly crispy. Do the same with all the other wraps.


Tip: Place the tacos in the oven at 100°C to keep warm.

Nutritional information: (Per person)

Calories
880
kcal

Carbohydrates
50
g

Protein
52
g

Fat
54
g

Method

1
Cut the neck of beef in half. Salt the shin and the neck well all over. Heat the oil in a large pan over a high heat. Bown the meat all over until it has a nice, deep colour (about 8 minutes).


2
Peel and roughly dice the onions and garlic. Remove the meat and put onto a rimmed plate to catch the juices. Reduce the heat and fry the onions and garlic for about 3 minutes. Add the Mexican Allrounder and fry for 1 minute.


3
Deglaze with apple cider vinegar so that the sediment dissolves. Add the beef stock and the tinned tomatoes. Bring to the boil, add the meat, reduce the heat and gently simmer for about 1 hour with the lid on.


4
Wash the chillies, cut them in half and remove the seeds. Heat the olive oil in a pan over a medium heat. Fry the chillies for about 5 minutes on both sides so that they turn a light brown colour. Add the Mexican Allrounder and fry for another minute.


5
Peel and halve the garlic. Put the chillies in a blender with the oil. Add the garlic, chopped tomatoes and beef stock, and blend until smooth. Add this to the meat, stir well and gently simmer for another 3 hours with the lid on.


6
Wash the peppers, tomatoes and spring onions and slice into 1 cm cubes or rings.


7
Halve the avocados, remove the stone and put the flesh in a large bowl. Mash roughly with a fork, add the lime juice and salt and stir through.


8
Grate the Cheddar. Wash, dry and roughly chop the coriander.


9
When the meat is cooked, skim off the fat and set aside. Remove the meat from the sauce, place in a large bowl and shred using two forks. Season the meat and sauce with salt and Mexican Allrounder to taste.


10
To prepare the tacos, place 1 tbsp of the reserved fat in a frying pan over a medium heat. Briefly dip the tortilla wraps in the sauce on both sides, then add to the pan and fry for about 1 minute. Don’t let them burn; keep them moving. Sprinkle cheese over half of the wrap. Add a good portion of the shredded meat. Spread the avocado, peppers, tomatoes, coriander and spring onion on top and fold into a taco. Fry on both sides until slightly crispy. Do the same with all the other wraps.


Tip: Place the tacos in the oven at 100°C to keep warm.

Nutritional information: (Per person)

Calories
880
kcal

Carbohydrates
50
g

Protein
52
g

Fat
54
g

Spicy birria tacos

Have you ever made Mexican street food at home? Surprise your guests with our authentic birria tacos. You need to allow some time for this recipe – the meat has to cook for 4 hours to become really tender and juicy. Our Mexican Allrounder gives our tacos a real Mexican kick! 

 

More Mexican recipes

Discover more Mexican recipes in our recipe world – such as this easy quesadilla with chicken. For the vegetarians among us, our vegetarian fajitas or this quick vegan chilli are great spicy alternatives.

 

Ingredients

Persons
  • For the meat:

  • 1 1/2 tbsp
    Mexican Allrounder
    Spice blend for all Mexican dishes £4.99 £87.54/kg Incl. 0% Tax, excl. shipping
  • 800 g
    beef neck
  • 4 tbsp
    oil
  • 4 tbsp
    apple cider vinegar
  • 300 ml
    tinned tomatoes
  • For the meatFor the meat:

  • 1
    beef shin (approx. 800 g)
  • 1
    large onion
  • 4 cloves
    garlic
  • 400 ml
    beef stock
  • For the sauce:

  • 5
    chillies
  • 100 ml
    olive oil
  • 4 cloves
    garlic
  • For the sauce

  • 1 tbsp
    Mexican Allrounder
    Spice blend for all Mexican dishes £4.99 £87.54/kg Incl. 0% Tax, excl. shipping
  • 400 ml
    chopped tomatoes
  • 200 ml
    beef stock
  • For the tacos:

  • 2
    red peppers
  • 3
    vine tomatoes
  • 3
    spring onions
  • 3
    avocados
  • 1/2
    lime, juiced
  • 400 g
    Cheddar cheese
  • 1 bunch
    coriander
  • 10
    tortilla wraps
  • salt
Recipe

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