Birria Style Pulled Beef and Cheese Tacos
with Soured Cream, Mozzarella, Wedges and Baby Plum Tomato Salad
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
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.
Ingredients
1 ball(s)
Mozzarella
(Contains: Milk)
60 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: 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
Utensils
Instructions
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.
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 and the corn is tender, 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.
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 between your plates. Serve the wedges, corn on the cob and tomato salad alongside.
Serve the soured cream and remaining birria sauce in small bowls for dipping (reheat the sauce if needed).
