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Cheat's birria tacos recipe

16 ratings

These trendy tacos have been all over social media recently, and we aren't surprised - they're delicious! Dip your tortillas in the rich ragu to coat, then load up your tacos with more ragu and cheese, and serve with salsa. See method

Serves 4
3 mins to prepare and 22 mins to cook
649 calories / serving

Ingredients

600g leftover beef brisket ragu
2 tsp chipotle paste
1 tsp smoked paprika
1 small onion, finely chopped
1 large vine tomato (100g), finely chopped
15g fresh coriander, roughly chopped
1 lime, juiced
8-pack mini tortilla wraps
150g grated mozzarella and cheese mix
2 tbsp sunflower oil

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2705kj
649kcal 32%
Fat
39g 55%
Saturates
15g 77%
Sugars
8g 9%
Salt
2g 33%

of the reference intake
Carbohydrate 39.1g Protein 31.5g Fibre 4.8g

Method

Put the ragu in a medium saucepan and stir in the chipotle paste and smoked paprika. Simmer for 6-8 mins over a medium heat.
Meanwhile, mix the onion, tomato, coriander and lime juice in a bowl; season and set aside.
Dip each tortilla into the ragu to coat one side in sauce, then lay out on a large chopping board, ragu-side down. Divide the brisket between them, leaving one half empty. Sprinkle over the cheese and fold over.
Heat 1½ tsp sunflower oil in a large, nonstick frying pan over a medium-high heat. Fry 2 tortillas for 2 mins each side until crisp and the cheese has melted. Transfer to a plate. Repeat with the rest of the tortillas and the remaining oil. Serve with the salsa.

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