Birria-Style Cheesy Beef Tacos
with Consommé Dipper
Birria – a spicy, fragrant Mexican meat stew – is said to have originated in Jalisco, then famously became a taco in Tijuana! We've packed ours with juicy beef and smoky chipotle, and served with a savoury, spiced consommé for dipping!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sulphites, Wheat)
Mozzarella Cheese, shredded
Tomato Sauce Base
Beef Broth Concentrate
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then tomato sauce base and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Whisk in 1 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, whisking occasionally, until consommé thickens slightly, 2-3 min. Reduce heat to low, then cover to keep warm.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, crumble shredded beef into the dry pan. Cook, breaking up beef into smaller shreds, until golden-brown and warmed through, 2-3 min.** Remove the pan from heat, then transfer beef to a medium bowl. Stir in chipotle sauce and 1/4 cup consommé (dbl for 4 ppl). Carefully wipe the pan clean.
Using tongs, dunk 1 tortilla into consommé to coat both sides. Let any excess consommé drip back into the pot. Place tortilla on a large tray or unlined baking sheet (use 2 trays or baking sheets for 4 ppl). Repeat with remaining tortillas. Sprinkle cheese evenly over tortillas. Spread beef evenly over cheese. Fold tortillas in half to enclose filling.
Heat the same pan (from step 2) over medium. (TIP: For 4 ppl, heat 2 pans to cook more tacos at the same time!) When hot, add 3 tacos. Cook until golden brown, 1-2 min per side. Repeat with remaining tacos.
Meanwhile, halve tomatoes, if desired. Juice half the lime. Cut remaining lime into wedges. Add lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.
Divide tacos and salad between plates. Squeeze a lime wedge over top, if desired. Serve consommé in small bowls alongside for dipping.