Birria Style Pulled Beef and Cheese Tacos

Name: Birria Style Pulled Beef and Cheese Tacos with Corn on the Cob, Soured Cream, Mozzarella, Wedges and Salad
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 ball(s) Mozzarella; 60 grams Mature Cheddar Cheese; 125 grams Baby Plum Tomatoes; 12 milliliter(s) Red Wine Vinegar; 450 grams Potatoes; 2 unit(s) Corn on the Cob; 1 sachet(s) Mexican Style Spice Mix; 20 grams Chipotle Paste; 1 carton(s) Tomato Passata; 6 unit(s) Plain Taco Tortillas; 28 grams Red Wine Stock Paste; 280 grams Slow Cooked Beef; 50 grams Baby Leaf Mix; 75 grams Soured Cream; 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

with Corn on the Cob, Soured Cream, Mozzarella, Wedges and Salad

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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:

Medium Spice

•New

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

2 unit(s)

Corn on the Cob

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)5121 kJ

Energy (kcal)1224 kcal

Fat46.1 g

of which saturates23.3 g

Carbohydrate130.1 g

of which sugars19.2 g

Dietary Fibre15.5 g

Protein63.2 g

Salt5.41 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Grater

•Baking Tray

•Aluminum Foil

•Medium Saucepan

•Tongs

•Colander

•Baking Paper

Instructions

PDF

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).

Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

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.

Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel. Pop it on the potato tray.

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).