Loaded Birria Style Pulled Beef and Cheese Tacos

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.

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.

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.

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.