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Birria-inspired buns recipe

Birria-inspired buns recipe

1 rating

These birria-inspired buns are mouthwateringly delicious. Slow-cook your beef brisket with herbs and stock until tender, then shred it into the umami sauce. Serve in buns with pickles, mozzarella and that's sure to impress. See method

  • Serves 6
  • 25 mins to prepare and 3 hrs 00 mins to cook
  • 642 calories / serving
  • Freezable


For the beef

  • 1kg pack beef brisket
  • 1 onion, finely chopped​
  • 1 carrot, scrubbed and finely chopped
  • 1 tbsp vegetable or sunflower oil
  • 1 garlic clove, crushed
  • 1 tbsp grated fresh ginger
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika​
  • 500g tomato passata
  • ½ beef stock cube made to 150ml

To serve

  • 6 brioche burger buns
  • 100g grated mozzarella
  • 1 small red onion, halved and sliced (optional)
  • pickled gherkins, sliced (optional)
  • coriander leaves (optional)
  • 2 limes, cut into wedges (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    14g 72%
  • Sugars

    11g 12%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 38.2g Protein 41.5g Fibre 4.6g


  1. Preheat the oven to gas 2, 160°C, fan 140°C. Remove the packaging from the brisket and pat dry with paper towel. Take off any butcher's string and unroll the joint to reveal a thick, steak-like piece of meat.
  2. Heat the oil in a large, ovenproof, lidded saucepan. Start by browning the beef. Add the brisket to the hot pan and cook for a few mins on each side until well browned all over. Remove with a slotted spoon or tongs and set aside.
  3. In the same pan, fry the onion and carrot for 5-8 mins until just translucent (add another tsp of oil if needed at this point). Add the garlic, ginger and spices and cook for another 5 mins.
  4. Add the passata and stock and bring to a simmer. Add the beef back to the pan, cover and pop in the oven. Cook for 3 hrs, turning the beef pieces halfway through.
  5. Remove from the oven and take the lid off, leaving the beef in the sauce to cool for about 15 mins. Use two forks to shred the meat, it will pull apart easily. Mix with the sauce.
  6. Heat the grill to medium-high. Divide the shredded beef between the buns (you can do this in batches) and top each with a small handful of mozzarella. Grill for 2-3 mins until the cheese melts.
  7. Serve the beef in buns immediately with sliced red onion, pickled gherkins, coriander leaves and lime wedges to squeeze, if you like.

Tip: This recipe can be easily doubled to serve a crowd. You can make up to two days in advance, leave covered in the fridge before serving.

See more Mexican-inspired recipes

Freezing and defrosting guidelines

Freeze for up to three months. Defrost fully before reheating to serve.In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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