Recipe Birria tacos

Ingredients

  • 1L Macphie Demi-Glace
  • 1kg Beef Brisket diced
  • 500ml water
  • 3 plum tomatoes
  • 1 onion
  • 5 garlic cloves
  • 2 red chillies
  • 1 tsp white wine vinegar
  • Taco Cases
  • 3 limes
  • 200g mozzarella

Method

  1. Heat a frying pan over a medium heat, once hot add the diced onions and cook for 6 mins so the onions begin to caramelise stir continuously, Add the garlic and chilli and cook for a further 3 minutes.

  2. Add the spices to the pan, cook for 1 minute then add the chopped tomatoes, white wine vinegar, water and Macphie Demi-Glace, bring to a simmer and cook for 1 hour.

  3. Transfer the sauce to a blender and blend till smooth.

  4. Heat the oil in a large frying pan over a medium heat and brown the beef in batches, removing each browned batch into a suitable casserole dish.

  5. Once all the meat is browned, add the sauce to the meat and cover with a lid or foil and cook for 3 hours In an oven at 150°C , until the meat is tender.

  6. Once the meat is cooked, remove from the sauce and allow to cool slightly, then pull the beef. Add a few spoons of the sauce to the beef to keep it moist.

  7. Briefly warm the tacos in a dry pan over a medium heat, then start to put them together, still in the pan place a sprinkle of mozzarella onto the taco shell, followed by a spoonful of the pulled beef , fold the taco in half and colour up each side.

  8. Serve with the remaining sauce, lime wedges and Nacho Queso dip

Products used