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Loaded Birria Style Pulled Beef and Cheese Tacos

Loaded Birria Style Pulled Beef and Cheese Tacos

with Soured Cream, Mozzarella, Wedges and Baby Plum Tomato Salad

Get 50% off 1st box + free dessert for life!

Our Loaded Birria Style Pulled Beef and Cheese Tacos is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Spicy
Allergens:
Milk
•Sulphites
•Wheat
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

1 ball(s)

Mozzarella

(Contains: Milk)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

450 grams

Potatoes

1 sachet(s)

Mexican Style Spice Mix

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

280 grams

Slow Cooked Beef

50 grams

Baby Leaf Mix

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4901 kJ
Energy (kcal)1171 kcal
Fat44.7 g
of which saturates23.2 g
Carbohydrate124.5 g
of which sugars17.7 g
Dietary Fibre12 g
Protein60.7 g
Salt5.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Large Bowl
•Box Grater
•Knife
•Baking Tray
•Spoon
•Large Saucepan
•Bowl
•Tongs
•Colander

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the mozzarella and squeeze out as much liquid as you can. Pat it dry with kitchen paper, tear into small pieces, then season lightly with salt.

Spread the pieces out on a fresh sheet of kitchen paper and set aside - this helps prevent the cheese from releasing moisture when baking later!

Meanwhile, grate the Cheddar cheese. Halve the baby plum tomatoes.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) with a pinch of salt and pepper. Add the tomatoes and toss to coat. Set aside.

2

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

3

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Add the Mexican style spice mix and cook until fragrant, 1 min. 

Add the chipotle paste (add less if you'd prefer things milder), passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, add the beef and its juices. Season with salt and pepper. Use a spoon to break up the beef as it cooks.

Simmer until thickened slightly, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.

4

Once cooked, remove the pan from the heat and pour through a colander set over a large bowl to separate the beef from the birria style sauce.

Pop the sauce back into the saucepan. Set the pulled beef side ready for assembling.

Using tongs, dip one side of each tortilla (2 per person) into the reserved birria style sauce. TIP: Don’t worry if a bit gets on both sides - just make sure at least one side is coated. Gently shake off any excess sauce.

5

Lay each dipped tortilla, sauce-side down, onto a large lined baking tray. TIP: Use two trays if needed.

Sprinkle Cheddar cheese over half of each tortilla, then top with the drained pulled beef and a little mozzarella.

Carefully fold each tortilla in half over the filling and press down gently to seal.

Bake your birria tacos on the middle shelf of your oven until golden brown and bubbling, 15-17 mins.

6

When everything's ready, add the baby leaves to the tomato bowl and toss to dress the salad. TIP: Don't add the leaves too early or they'll go soggy.

Share your beef birria style tacos betwen your plates. Serve the wedges and tomato salad alongside.

Serve the soured cream and remaining birria sauce in small bowls for dipping (reheat the sauce if needed).

Enjoy!

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Explore Similar Recipes

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