Birria Style Pulled Beef and Crispy Bacon Burger

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan on medium heat. Add the garlic and Mexican style spice, fry for 30 secs.

Stir in the passata, red wine stock paste, water and sugar for the sauce (see pantry for both amounts). Bring to a boil then lower the heat and simmer until thickened, 5-6 mins. 

Then, stir in the butter (see pantry for amount) and remove from the heat.

Heat a large saucepan with a tight-fitting lid on medium-high heat.

Add the beef along with the juices from the packet, chipotle paste, a quarter of your birria consomme and the honey (see pantry for amount). 

Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. Stir occassionally. IMPORTANT: Ensure the beef is piping hot throughout. 

Meanwhile, lay the bacon in a single layer onto a lined baking tray.

When the fries are about half way through cooking, turn them and return to the oven.

At the same time, pop the bacon onto the middle shelf and bake until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, halve the baby plum tomatoes and pop into a medium bowl. Drizzle over some oil, season with salt and pepper, set aside. 

Once the beef is tender, remove the lid and shred it using a fork, then remove from the heat.

A few mins before the fries are ready, halve the burger buns and pop the them into the oven to warm through, 2-3 mins.

At the same time, sprinkle the cheese over the fries and pop back in the oven for the last few mins.