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Ingredients

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Beef Birria

Chilli Paste

Birria Dip Sauce

Birria Taco

  • Beef birria, pulled, prepared, shredded 120.0 g
  • Cheddar cheese, shredded 400.0 g
  • Corn kernels, charred 300.0 g
  • Hoisin Sauce 250.0 g
  • Jalapeno pickles, sliced 150.0 g
  • Onions, red, julienne 150.0 g
  • Tortillas, flour, (20-22 cm), 10 pcs
  • Lime wedges, 20

Birria is a traditional barbacoa-style cooking method from Western Mexico, combining succulent stewed meat cooked until shreddable in a spiced, sour, acidic broth, which is then cooked into a broth that also provides a consommé for dipping the meat into. Here, these elements all stand on their own but an addition of cheese and a smoky beef mayo add silkiness and salt. This is freshened up with staple Mexican ingredients including lime juice, pickled jalapeños and red onions. All of which is then grilled to add char, a melted cheese finish evocative of the quesadilla cooked on the plancha at all good tacquerias.

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Preparation

  1. Beef Birria

    1. In a large pot, sauté onion and garlic in a little oil until golden. 
    2. Add the chilli tomato paste and sauté briefly to release aromas. 
    3. Add the beef pieces, bay leaf, cloves, and cinnamon stick. 
    4. Dissolve Knorr Professional Demi-Glace in 1.2 L water and pour over the beef. 
    5. Bring to a boil, then reduce heat. 
    6. Cover and simmer on low heat for 3–3.5 hours (or 150 °C in oven), until beef is tender and shreddable. 
    7. Remove the meat from the pot and shred it with a fork. Strain the cooking liquid and set it aside. 
    8. If necessary, reduce it slightly. The sauce should be smooth and pourable, but not watery. 
    9. Combine one-third of the sauce with the shredded meat, and reserve the remaining sauce for the birria sauce.
  2. Chilli Paste

    1. Place the chilli tomato paste, apple cider vinegar, Robertsons Mixed Herbs, cumin, Robertsons Smoked Paprika and Robertsons Black Pepper in a blender or food processor. 
    2. Blend until you achieve a smooth, thick paste. 
    3. If the mixture is too thick, add a small splash of water or some of the braising liquid. 
    4. Transfer the paste to a clean container and refrigerate until ready to use.
  3. Birria Dip Sauce

    1. In a mixing bowl, combine Hellmann’s Tangy Mayonnaise, the reduced birria liquid, Robertsons Smoked Paprika and lime juice. 
    2. Whisk until the mixture is smooth and fully emulsified. 
    3. Taste and adjust seasoning if needed, then cover and refrigerate until ready to use.
  4. Birria Taco

    1. Spread a thin layer of hoisin sauce on tortillas. Add pulled beef, cheddar, corn, jalapeños, and red onion. 
    2. Fold tortilla and grill on both sides until golden and cheese has melted. 
    3. Serve hot with Birria Dip Sauce and lime wedges.
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